Banana Muffins
The quintessential breakfast on-the-go, these banana muffins are tender, light and just sweet enough. A pinch of cinnamon is all they need but ½ cup of chopped walnuts, chocolate or even candied ginger wouldn’t hurt. Starting the oven at 425 degrees gives the muffins a boost right at the start. The water in the batter (from the bananas and sour cream) turns to steam quickly and the muffins puff up and create a nice dome. Lowering the heat to 350 degrees then allows them to cook through more gradually. Just don’t forget to turn the oven down right before you pop the muffins in.
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