How many of you have expensive little jars of saffron in your cabinets?Â Maybe you made paella, once, and then it sat around for months afterwards, untouched.Â Maybe you were just curious about it, but then never had a real use for it, once it was purchased.
But you can put saffron in so many recipes for a little extra, unique flavor — it really shouldn’t go to wastse.Â The saffron flavor in these muffins is subtle but unmistakable, and it adds a little depth to an otherwise traditional muffin recipe.
And here’s what I love about banana muffins: they can be so much lower fat than other types of muffins, because the bananas add moistness that you would otherwise have to get through butter or oil.Â
(Does anyone remember that old show on the Food Network, Calorie Commando?Â I always feel like htat guy when I talk about recipe nutrition).Â
But these are really good, and incredibly easy.Â They’re a great breakfast on the run, or just an anytime little snack.
Banana Saffron Muffins
1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon lemon juice
2 very ripe bananas, mashed
1/2 cup white sugar
1 tbsp heavy cream
1/4 tsp saffron threads, chopped or crushed with a knife
2 tbsp butter, melted
Preheat oven to 375 degrees. Line six muffin cups with papers. In a large bowl, mix together bananas, sugar, egg, cream, lemon juice, crushed saffron and melted butter. Add the flour, baking soda, baking powder and salt. Spoon batter into prepared muffin cups.
Bake 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Makes 6-8 muffins.