This wonderful recipe was given to us by Mimi Marchant. Mimi works at Osteria la Civetta. Osteria is one of our favorite eateries. Over the years that we have been in Falmouth we have become friends. Mimi is from an old Cape Cod family and she enjoys telling us about how, “Things came to be.” She loves to cook but lives alone. As a result, she delights in sharing some of her favorite recipes with us because we have the Palmer House inn’s big beautiful kitchen and a house full of folks to enjoy our cooking. I hope that you enjoy these tasty and healthy muffins as much as we do.
1 2/3 cup all-purpose flour
1/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup plus 2 tbsp. sliced almonds
1 1/3 cups coconut
1/2 cup raisins
2 small bananas (about 1 1/2 cups)
1/2 cup milk
1/4 cup plus 2 tsp. firmly packed brown sugar
2 tbsp. salted butter (melted)
1/4 tsp. cinnamon
Coconutty Banana Muffin Recipe Directions:
Pre-heat oven to 375 Degrees
In a medium-sized bowl, mix flour, granulated sugar, baking powder and salt. Stir in 1/2 cup almonds, 1 cup coconut and the raisins. Mix in bananas and set aside.
In small bowl beat together egg, milk, 1/4 cup brown sugar and 3 tbsp. butter. Add to flour mixture: mix until moistened.
Spoon into 12 greased muffin pans.
Mix remaining coconut, 2 tbsp. almonds, 2 tbsp. butter, 2 and cinnamon tsp. brown sugar. Sprinkle over each muffin.
Bake for 25 minutes or until a cake tester inserted in the center, comes out clean.
While all of our guestrooms have their own charm suitable for relaxation after the most wonderful day Cape Cod’s excellent cuisine, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.
They are delicious served hot or cold with a hot cup of tea. As a young girl I remember standing on a chair at grandmother’s kitchen counter while she and Aunt Frances made her Apple Muffins. Aunt Frances was the family’s champion apple peeler. I remember the stories and laughter as we combined the ingredients and spooned the batter into the cups.
Serves: makes 12 muffins
1 Cup of white whole wheat flour
1 Cup unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 Tbl. ground cinnamon
8 Tbl. butter (softened)
1/2 Cup of granulated sugar
3/4 Cups brown sugar (firmly packed)
1 1/4 Cups of buttermilk
2 Cups of cored, peeled and chopped apple
Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper muffin cups.
Sift together the flours, baking powder, baking soda, salt and cinnamon and set aside.
Mix together the butter, granulated sugar and 1/4 cup of the brown sugar. (Reserve the other 1/2 Cup of brown sugar to sprinkle on top just before popping the muffins into the oven.)
Gradually add the buttermilk to the butter mixture. Stir in the flours mixture and fold in the chopped apple.
Fill the muffin cups 3/4 full of batter and sprinkle tops with the remaining brown sugar.
Bake for 25 minutes or until done. Remove the muffins from the oven and cool on a wire rack.
While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.