Saturday, August 13, 2011

Sangria Muffins

Yesterday, my friend Kristine and I decided to take a crack at being domesticated. So, like any other housewife, we popped bottles and got to baking. The recipe started out as Banana & Pecan Cupcakes but then took a turn for the worst when we realized we would need bananas and pecans. Our glasses were full of Sangria and frozen berries. By our third one, genius occurd, and our Banana & Pecan Muffins turned into a delicious recipe for Sangria Muffins. 
1 1/2 cups of all-purpouse flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
2 ripe bananas
8 tbsp of butter
1/2 cup of superfine sugar
1/2 tsp vanilla extract
2 eggs
4 tbsp yogurt
4 tbsp maple syrup
1/4 cup frozen rasberries
1/4 cup frozen blueberries
1/4 cup frozen diced peaches
 A splash of sangria
Drink 3 glasses of pre mixed Sangria and frozen berries.
1. Sift together the flour, baking powder, and baking soda. Peel the bananas, put them n a bowl, and smash with a fork.
2.Put the butter, sugar, and vanilla in a bowl and beat together until light and fluffy. Gradually add the eggs, beating well after each addition. Stir in the mashed bananas and yogurt.
3.Grease you cupcake tin with butter and preheat your oven to 375°F/190°C.
4. Spoon out 1/4 cup of batter into each muffin tin. Place in oven for 20 minutes or until well risen and golden brown. Transfer to a wire rack and let cool.
5. For your fruit topping, butter a pan and place it on high heat. Pick out a 1/4 cup of frozen rasberries, 1/4 cup of frozen blueberries, and 1/ cup of diced frozen peaches. Stir around in saucepan and gradually add 4 tablespoons of maple syrup and a splash of sangria. Stir still hot and then spoon your fruit mix onto each muffin while hot.

An vvwwalllahh!!!