ANNA BANNA RECIPES

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BANANA MUFFIN RECIPE MADE BY ANNA OLSON - RECIPE BOOK



Banana Muffin Recipe Made by Anna Olson - Recipe book image

Banana Muffin is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Provided by Anna Olson

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 18

Number Of Ingredients 23

Crunchy Streusel
½ cup (75 g) all-purpose flour
1/3 cup (70 g) granulated sugar
½ tsp ground cinnamon
¼ cup (60 g) unsalted butter, melted
Muffins
2 large, very ripe bananas
½ cup (115 g) unsalted butter, melted (still warm is OK)
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
2 large eggs
1 tsp vanilla extract
½ cup (125 mL) buttermilk
1 2/3 cups (250 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp fine salt

Steps:

  • Preheat the oven to 375°F (190°C). Line one 12-cup muffin tin with XL tulip paper liners or 2 pans with 18 regular liners.
  • For the crunchy streusel, stir the flour, sugar, and cinnamon together in a small dish. Stir in the melted butter – the mixture may seem paste-like at first, but as it sits it will become crumbly.
  • Mash the bananas well in a large mixing bowl. Whisk in the melted butter, granulated sugar, and brown sugar. Whisk in the eggs and the vanilla, followed by the buttermilk. Sift in the flour, baking powder, baking soda, and salt, and whisk just until smooth.
  • Scoop the batter into the muffin tins and crumble the streusel on top of each muffin. Bake for about 20 minutes for regular muffins and 30 minutes for the XL muffins. Cool the muffins for 10 minutes in the tin before removing them to a rack to cool completely.

Nutrition Facts : Calories 200, FatContent 20 grams

POMMES ANNA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Pommes Anna Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 6

2 1/2 pounds russet potatoes, peeled, in a bowl of cold water
4 to 6 tablespoons unsalted butter, melted
1 1/2 teaspoon kosher salt
Freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Grated Parmesan

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the butter in a small saucepan.
  • Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
  • Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.

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POMMES ANNA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
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