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MARIEVE HERINGTON: All right, so now I'm going to do the dry ingredients. So, I'm leveling
of a cup of white flour. And yes, again indecision, white flour and brown flour. Actually, it's
not all together indecision, because really, I find that if I'm using all white flour,
it taste like--the texture of the banana muffins ends up being more like a banana cake. But
if I do just brown flour, then it's somehow, just--it's too heavy, and we've got the French
toast, and the bacon and the smoothies. So, 50/50 is actually just a perfect combination.
To that, I'm going to add a teaspoon of baking soda, and two teaspoons of baking powder,
and just half a teaspoon of salt. And then whisk that together. Combine those. You don't
really need a whisk. A fork would do just fine. Okay, so those are nicely combine. So
let's add the dry to the wet.