Sweet Home Desserts (Recipes)

A collection of dessert recipes courtesy of Sweet Home by Phoenicia food writer Rebecca Miller Ffrench How to make: Strawberry Surprise Cupcakes, Mom’s Banana Cake, Black Bottom Ice Cream Pie, Pistachio Lover’s Pound Cake, Wacky Cakes-in-a-Cone, Sugared Mango and Anna Banana Muffins, and Nilla Wafer Pudding



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sugared mango muffins

Sugared Mango and Anna Banana Muffins

Sugared Mango Muffins

Makes 16 to 18 muffins

Saturday mornings spent at home call for big breakfasts. Still in our pajamas, we take time to prepare dishes that weekday schedules prohibit: Belgian waffles, baked eggs, and muffins. My family loves muffins, and our favorites are the ones laden with sweet, ripe fruit - blueberries, raspberries, peaches. While I prefer this recipe with mango, you can substitute any of the aforementioned fruits. Although usually available year round, mangoes are at their best in spring and summer, which is when I bake these moist muffins that aren't too dense and deliver the essence of mango. These muffins are best eaten the day they are baked.

Sugared mango muffins:
• 1 ¾ cups all-purpose flour
• ½ tsp salt
• 1 tsp  baking powder
• ¼ tsp baking soda
• 6 tbsp unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• ½ cup sour cream
• 2 to 3 mangoes, cut into ¾-inch dice (about 1½ cups)
• 2 tbsp sparkling white sugar or coarse sugar crystals

 

To make muffins:

  1. Preheat the oven to 350°F. Place paper liners in 18 standard muffin cups.
  2. Sift together the flour, salt, baking powder, and baking soda in a medium bowl. Set aside.
  3. Put the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium for 3 minutes. Add the eggs one at a time, blending each time until fully incorporated, stopping and scraping down the sides of the bowl as needed with a rubber spatula. Stir in the vanilla extract.
  4. With the mixer on low, slowly add half of the dry ingredients. Using a rubber spatula, stop and scrape the sides of the bowl to ensure everything is moistened.
  5. Add the sour cream and beat until just combined. With the mixer on low, add the rest of the dry ingredients until moistened, stopping and scraping down the sides of the bowl with the spatula. Do not overbeat. Stir in the mangoes using the spatula or a wooden spoon.
  6. Using a tablespoon or ice cream scoop, fill the prepared muffin cups three-quarters full. Sprinkle each muffin with ¼ teaspoon sparkling sugar.
  7. Bake for 18 to 20 minutes, or until pale golden and a toothpick inserted into a muffin comes out clean. Let cool in the pan.

Anna Banana Muffins

Makes 24 mini muffins

Formerly Hannah Banana Bread, this recipe, given to me by a former colleague, was renamed Anna Banana Muffins for our daughter, who gobbles up these sweet, healthy treats on Saturday mornings. (You can still use this recipe to make bread, but mini muffins are more manageable for little fingers.) I make them almost weekly. It's a great way to use overripe bananas - the mushier the better. I like to keep some muffins in the freezer for unexpected guests. Packed with fiber, these no-fail muffins are sure to become a family favorite. Muffins may be frozen in a Ziploc bag and defrosted individually for approximately 30 seconds in a microwave.

Anna Banana Muffins:
• ½cup safflower oil
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 3 medium-size ripe bananas, cut into small pieces, plus 1 banana sliced into 24 thin slices (optional)
• 1½ cups whole wheat flour
• ½cup wheat germ
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon

To make muffins:

  1. Preheat the oven to 350°F. Grease a 24-cup mini muffin pan using baking spray.
  2. Cream the oil and brown sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and moist.
  3. With the mixer on low, add the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  4. With the mixer on low, add the bananas and mix until the batter is smooth and most of the banana is pureed. Stir in the flour, wheat germ, baking powder, salt, and cinnamon and beat on low until moistened. Do not overbeat.
  5. Using a tablespoon or ice cream scoop, fill the prepared muffin cups. If desired, place 1 slice banana on top of the batter in each muffin cup. Bake for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. Let the muffins cool in the pan.

» Back to all recipes

» Page 1: Strawberry Surprise Cupcakes recipe
» Page 2: Mom’s Banana Cake recipe

» Page 3: Black Bottom Ice Cream Pie recipe
» Page 4: Pistachio Lover’s Pound Cake recipe
» Page 5: Wacky Cakes-in-a-Cone recipe
» Page 7: Nilla Wafer Pudding recipe

 

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