As previously mentioned, I was lucky enough to be chosen to be an advocate for @FamilyRated’s Becel program and the second product I was given to try was Becel’s Salted Margarine sticks. Let me tell you… it was a game changer! I love baking (I mean, I did study pastry for about a year and a half) but I love it even more when it’s quick and easy, and often times I’m craving sweet later at night (like most people). I try not to have too much junk in our pantry (you know… to avoid temptation and whatnot) and sometimes fruit just can’t curb the craving, but to make a dessert at 9:30pm and still have to wait for the butter to soften just makes me hangry. I don’t know how it took so long to create this but BECEL has done it! These margarine sticks can be used straight from the fridge, no need to wait for what seems to be the equivalent of watching paint dry and creates the fluffiest texture to your baked goods without compromising the recipe. So here’s how easy it is to use Becel’s Salted Margarine sticks :
Ingredients:
1 stick Becel Salted Margarine
1 1/4 C. Brown Sugar
1 tsp. Vanilla Extract
2 Eggs
3 Ripe Bananas
2 C. Flour (I use Pastry flour but there won’t be a difference in this case)
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 C. Walnuts (I enjoy a very nutty banana bread – but put as you wish)
Directions:
- Preheat oven to 350*F and line cupcake tins.
- In a mixer, cream together Becel’s margarine stick (yes straight from the fridge – trust me) and brown sugar.
- Add in eggs and vanilla and mix until all combined.
- In a seperate bowl, mix together all dry ingredients.
- In thirds, alternate adding in the dry ingredients, bananas and milk to the mixture.
- Stir in nuts.
- Fill cupcake tins 2/3 of the way and bake in the oven for 20-25 minutes for perfectly golden muffins.
**Note: You can also add the batter to a greased loaf pan and make it into a true banana bread. In that case, bake for 20 minutes in a 350*F oven, then lower the oven to 325*F and let it go another 20-25 minutes or until toothpick comes out clean when poked into the center of the loaf.**
These are honestly the easiest muffins to make and so versatile. You can have them for dessert or wrap them individually and have them as a snack on-the-go. You can maybe even substitute some nuts for some oats and make it more of a quick breakfast option. Whatever you choose, don’t forget so send me your feedback and some pictures if you get a craving like I did for this quick “midnight” snack.
Thanks for baking,
alongwithb.
alongwithb.com 