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| I had a bit of a Stepford day, baking muffins and bread 😀 (Photo credit: Wikipedia) |
By Juvy S. Iliwiliw
Excellent for baking, walnut oil was once a specialty item but is now commonly sold in well-stocked supermarkets. The subtly flavored oil is extracted from raw walnut meat and is very nutritious and high in unsaturated fat. For this recipe, do not use toasted walnut oil, a favorite in French cooking, as it is not the same as plain walnut oil. To prevent the oil from becoming rancid, store it in the refrigerator. It will keep for up to 3 months. If you cannot find walnut oil, you may substitute canola oil in this muffin recipe.
You will need:
1 1/2 cups (7 1/2 oz/235 g) all-purpose (plain) flour
3/4 cup (6 oz/185 g) sugar
3/4 cup (3 oz/90 g) walnuts, coarsely chopped
1 1/2 teaspoons baking soda (bicarbonate of soda)
1/4 teaspoon salt
1/2 cup (4 fl oz/125 ml) walnut oil or canola oil
1 large egg
2 or 3 medium to large very ripe bananas, slightly mashed to yield 1-1/4 cups (10 oz/315 g)
3 tablespoons buttermilk
Here’s how:
Preheat the oven to 375 degrees F. Grease 10 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
In a bowl, stir together the flour, sugar, chopped walnuts, baking soda, and salt
In another bowl, whisk together the oil, egg, mashed bananas, and buttermilk until blended. Add the dry ingredients and beat well until evenly combined and creamy.
Spoon the batter into each muffin cup, filling it level with the rim of the cup.
Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature with butter.
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