Mountain of 'Naners

Well, I'm at it again. Baking, that is. You see, it has just been far to hot in our little home to even think about turning on the oven. But then last week, it cooled off and I jumped back in there with determination.

But first, I have a confession to make. I can not seem to come home from the grocery store with the correct amount of bananas. Ever.

So when a cool day came, I emptied my freezer (guests had begun to comment on the number of 'naners in there) and this is what I faced:

So I broke out my favorite banana muffin recipe and got to work. (You may remember that I blogged about it before. If you haven't tried it yet, check out the recipe.)

It's been a while since I've blogged a good step-by-step, so here come lots of pictures:

I gathered my ingredients...

got mixing...

added a bit of vanilla soy milk...

and, of course, a healthy dose of mashed 'naners!

Next I stirred in the dry ingredients...

and the batter was ready to go!

I filled my new mini muffin tray (thx, Mom!) with the batter and impatiently waited for my oven to pre-heat.

Here's my new mini muffin tray just waiting to go into the oven.

Meanwhile, I thawed the bananas some and bagged them up to re-freeze in 1 cup portions.

And here are my darling mini muffins!

Aren't they just the cutest?

Yum!

Happy Baking!

Banana Muffin Recipe

Today I am going to share with you the recipe I use for banana muffins. These are simple, moist and delicious. I have made this recipe four or more times now and have always been very pleased and gotten lots of compliments.



This is another recipe I got from All Recipes. You can check out the original recipe, provided by All Recipe user Jo Jo, here.

Ingredients:

• 2 cups all purpose flour
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup margerine
• 1 cup white sugar
• 2 eggs
• at least 1 cup mashed banana
• 6 Tablespoons vanilla soy milk (or regular milk if you prefer)

Directions:

1. In a medium bowl mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a separate bowl cream together the margarine and sugar, then add eggs and mix until smooth. Stir in soy milk and mashed banana and mix well.
3. Fold in flour mixture into the liquid ingredients until combined.
4. Fill muffin cups to just below the top (for delicious muffin tops!)
   
5. Bake in a preheated 350 degree oven for 25-30 minutes.

I give this recipe 5 stars!




Happy baking...