The tenderest

From Green cheese & cherries

These are among the tenderest muffins I have ever made. I made them last night and this morning they were still tender, soft and moist.

Buttermilk makes lots of things better!

Buttermilk banana coconut muffins

1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
1 cup granulated white sugar
1 large egg
1 tsp baking soda
1/3 cup buttermilk*
1/2 teaspoon vanilla or coconut flavouring
3/4 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking soda and salt in a bowl.

Whisk together bananas, butter, sugar, egg, vanilla or coconut flavouring, buttermilk, and 1/2 cup flaked coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

Makes 12 large muffins, or do as I did, I made six large and a dozen mini muffins. They were, one and all, pillowy mouthfuls of tropical goodness.

* Can substitute whole milk with a spoonful of lemon juice.