Sheesh. This blogging everyday thing is hard. I know I haven't been on here in about a week; things have been so hectic. Ha! That is a given with two children under 5, three extras during the weekdays, library trips, splash pad excursions, getting the garden ready for fall planting, keeping a house half clean and livable, mountains of laundry, grocery trips, and yadda, yadda, yadda. I know, I'm not the only person in the world running this rat race, so I'll keep my whining to a minimum.
Since time constraints seems to be my whining "theme", I'll post my quick and easy Banana Muffin recipe. It's one of my favorite breakfast treats. And since it lacks the huge amounts of sugar and refined flour that conventional muffin recipes have, I don't feel quite as guilty having a second muffin. Just be sure to serve with some scrambled eggs and low sugar yogurt to make a balanced breakfast that won't have you crashing in an hour. Enjoy!
The 'Sippi Hippie
Whole Wheat Banana Muffins
4 large bananas
1/4 cup white sugar
1 sligtly beaten egg
1/3 cup melted margarine or butter
1 tsp. baking soda
1 tsp baking powder
1/2 tsp. salt
1 1/2 cups white whole wheat flour
Preheat oven to 350 degrees F. In large mixing bowel, mash four bananas with a potato masher. Add sugar, egg, and butter. Stir together, then set aside. In seperate mixing bowel, mix together flour, baking soda, baking powder, and salt. Add dry mix to banana mixture and stir until all flour is completly incorporated. Spoon into a greased muffin tin. Makes 12. Bake at 350 degrees F for 20 minutes. Let cool slightly before removing from tin. This gives bananas a chance to firm a bit and keeps them from falling apart. I usually sprinkle a little cinnamon and sugar over mine before baking so the tops are slightly crystalized. But this is optional.
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