Apparently… today is my day. My car is long overdue for an oil change… and I’ve been putting it off and putting it off. I almost went for one yesterday, but ran short of time and decided I was going to do it tomorrow. I ended up going to a work event today… and lo and behold… I won one! YAY ME!
On another note, I’m happy about what I accomplished in the kitchen this weekend too. I made delicious carrot muffins. I made these lovely banana nut muffins. And I’ve got a batch of chili in the slow cooker right now (recipe to follow!).
And tomorrow, I will be making one of my favorite suppers of all… sweet and sour ribs! Mmm mmm!
But for now…. here is the recipe for muffins #2: Banana Nut
2 cups all purpose flour (I used half whole wheat and half white)
1/2 cup lightly packed brown super
1/4 cup white sugar
2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup applesauce
2/3 cup milk
1 egg (lightly beaten)
2 tsp vanilla
2 small ripe bananas (mashed)
Chopped mixed nuts (optional) – I used a small handful of pecans and almonds
Mix dry ingredients in one bowl, and wet in another. Make a well in the center of the dry ingredients. Pour wet ingredients in well. Mix until just moistened. Make 12 muffins. Bake a 350 degrees for 18-22 minutes.
Mine were done in 18 minutes. They weren’t dry, but they weren’t super moist. However, as I was typing this… I realized I may have missed the egg (I’m really on a roll today! Forgot the raisins in my carrot muffins too!). I can’t be 100% sure… but I really can’t remember putting an egg in!
So… I’m not a pro! At least not yet 🙂 And definitely never been much of a baker. But… they taste good, and that’s what counts!