Hello ,
We're enjoying a nice lazy here at "Casa HBHW". It's President's Day here in the US and schools are closed. We slept in a bit this morning. I'm usually up early no matter what day of the week, but the cold weather today kept me snuggled up in bed a little longer then
usual.
I fixed some banana muffins this morning which are always a favorite around here and thought I'd share the recipe with you. I was checking email while they were baking and realized that I completely forgot to tell you about The Menu Mom's 50% off sale. It ends today, but you can still get any of her ebooks for half price at
http://www.hillbillyhousewife.com/menumom
- 2 big bananas, mashed
- 1/2 cup sugar
- 1/4 cup oil
- 1 cup sour milk or yogurt or buttermilk
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 2 cups all-purpose
Peel the bananas and plop them into a big bowl. Use a
whisk to mash them until they are almost liquid. Add the sugar and oil. Beat until the mixture is somewhat smooth and fluffy. Add the yogurt or buttermilk and salt, mixing again. Finally measure in the baking powder and flour. Stir it all up until all of the dry particles are nicely moistened, but the batter is still lumpy. Don’t mix it smooth, muffins need lumps to give them their characteristic texture. Oil up a dozen muffin cups. Drop the batter into the cups, filling them up about 2/3 full.
This recipe makes a few more than a dozen, maybe 15 grand total. Usually I use a 12-cup muffin pan and the make a couple of extra big muffins in custard cups. Use the resources available to you to figure this out best for your own circumstances. Bake the muffins at 400° for about 20 minutes. Remove from the oven and cool for a few minutes before removing from the pans. Serve with margarine or peanut butter or red jelly.
