屈服：产生1打松饼
Instead of the usual dense “banana-bread” texture, these muffins have a light and tender crumb, with slices of ripe banana, chunks of walnuts, and a sweet cinnamon glaze.
在一个大的搅拌碗中，将面粉，发酵粉，小苏打和盐筛选在一起；混合好。在一个中等的搅拌碗中，将糖，黄油，牛奶，奶油或酸奶油，鸡蛋和蛋黄搅拌在一起，直至充分混合。
把潮湿的原料倒入干燥和褶皱gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)–there should still be quite a few streaks of dry flour.
将香蕉，核桃片和香草提取物撒在面糊中，然后将其折叠直至合并。（面糊会块状；不要试图将其弄平。）不要过度混合。
如果您的冰淇淋勺中有一个冰淇淋勺，上面有一个“清扫器”；否则，请使用两个汤匙将面糊倒入松饼杯中，将所有面糊均匀分配。面糊应高于杯子的边缘大约3/4英寸。烘烤，直到松饼变成金黄色，并在30至35分钟的情况下轻轻弹回。（松饼顶部可能会融合在一起。）让锡在架子上冷却15至20分钟。
当松饼冷却但仍然温暖时，请使用桌刀将顶部分开，然后倒转锅并弹出松饼。将松饼放在箔纸上的架子上，以捕获任何滴落的釉料。用糕点刷将釉在松饼上的釉料上，或将釉料倒在玻璃上，然后将其滴落在侧面。它应该留下光滑，有些半透明的涂层。您可能不需要所有的釉料。等待20到30分钟，让釉固定；它不会完全干燥。
I love this base muffin recipe; it's been my favorite muffin recipe discovery by far. It is very versatile and mix-in idea's are endless. I thought the addition of banana slices rather than mashed banana's as called for in this recipe sounded interesting. That's where the interest stopped. After these were baked the banana slices were an ugly color of brown soggy mush in the muffin (think bruised banana). Very unappetizing and made the muffin also seem so very bland. Did not like this add-in idea at all.
Very flavourful and moist muffins that don't need the glaze. I substituted pecans which I prefer. I especially liked the lumps of banana instead of pureeing it all into the mix. This added to a more complex texture.
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