香蕉玛芬

一直没搞懂muffin和cupcake有什么区别！

去年儿子转到这个新的学校，一年中有好几次需要带吃的东西到学校和同学们分享。老外的孩子大多是带着妈妈们做的cookie 或是cupcake之类的，上面还有着孩子们喜欢的厚厚的icing sugar。而几个中国的妈妈都是买现成的，这当然也包括我。

由此我想学着做cupcake。说是学，其实做了发现真是很简单，基本上不用什么功夫都能做得很漂亮。不过不过，说到这，我想起我上次做的cupcake 好像体积和烤盘的杯体差不多大，而这次做的muffin却有个蘑菇状的顶部，这是二者的区别吗？怎么觉得自己像小学生似的，只看到了表面。

我这次做的这个方子是EVERYDAY ITALIAN 的节目中的，其实和平常的香蕉蛋糕的配方差不多，只不过是用植物油代替了butter，又多了cinnamon和nutmeg的口味。我家里倒是有nutmeg，不过没有cinnamon，就两样都省略了。

还有看似挺美味的frosting，因为是自己吃，我也不想太增肥，也就不做啦！不过我还是把完整的方子贴出来，供有兴趣的朋友参考。

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.