Goodness I have missed writing! As I mentioned yesterday the laptop has had a cold-which apparently it felt the need to pass on to me. Its been an awful 24 hour bug…but it won’t stop me from sharing my banana muffins with you guys!
It is getting colder by the day here and with oil as expensive as it is these days-we’re not turning it on until the nights are in the 20s. So how are we keeping the house warm during the chilly days? I’m baking of course! Nothing heats a home like fresh baked bread, rolls, muffins, cookies or pies. And as a pleasant side effect, you’re never wanting for snacks.
Banana bread or muffins are quick, easy and healthy.
To start, gather together the following:
3 large over ripe Bananas (mashed)
1 1/2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1/3 cup butter
Preheat your oven to 350 and prepare your muffin tin either by spraying it with cooking spray or muffin liners.
Sift together all your dry ingredients and set aside.
Combine the mashed bananas, sugar, egg, and melted butter in a large bowl.
Gradually fold in the flour mixture until smooth-some banana pieces may still be lumpy though so don’t feel too badly if it’s not super smooth. If desired, add nuts.
Bake your muffins for about 25-30 minutes for larger muffins, for minis bake for 10-15. Like all muffins and cupcakes, test with a toothpick when you believe they are ready. If the toothpick comes out clean-they’re ready! Take out and let cool on a wire rack.
Since I don’t eat nuts, I add some after I’ve scooped my muffins so that Joe can enjoy his banana nut muffins. They made a great breakfast (and one afternoon snack) and will be missed…guess we’re gonna have to just make some more!
Now, about the three-part apple blog I mentioned. Its been cut to two, and I’m not sure when we will get to the second.
As for right now-I’m going back to bed with a cup of tea.