香蕉瑪芬

一直沒搞懂muffin和cupcake有什麽區別！

去年兒子轉到這個新的學校，一年中有好幾次需要帶吃的東西到學校和同學們分享。老外的孩子大多是帶著媽媽們做的cookie 或是cupcake之類的，上麵還有著孩子們喜歡的厚厚的icing sugar。而幾個中國的媽媽都是買現成的，這當然也包括我。

由此我想學著做cupcake。說是學，其實做了發現真是很簡單，基本上不用什麽功夫都能做得很漂亮。不過不過，說到這，我想起我上次做的cupcake 好像體積和烤盤的杯體差不多大，而這次做的muffin卻有個蘑菇狀的頂部，這是二者的區別嗎？怎麽覺得自己像小學生似的，隻看到了表麵。

我這次做的這個方子是EVERYDAY ITALIAN 的節目中的，其實和平常的香蕉蛋糕的配方差不多，隻不過是用植物油代替了butter，又多了cinnamon和nutmeg的口味。我家裏倒是有nutmeg，不過沒有cinnamon，就兩樣都省略了。

還有看似挺美味的frosting，因為是自己吃，我也不想太增肥，也就不做啦！不過我還是把完整的方子貼出來，供有興趣的朋友參考。

材料：
Muffins:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Frosting:
3 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.