I have written my very first recipe. I was so so nervous about making it, so much so that I’ve put it off for weeks, and refused to take photos while I made it, for fear that I would jinx the results.
I looked at a bunch of different recipes before I started writing (because really, it’s kind of hard to reinvent the wheel), including a recipe I’d used for years, and a few vegan recipes.
So this is a mixture of all those different recipes, tweaked and twisted to fit my personal tastes. James and I made the batter last night, and then had the bread vs. muffins debate.
Personally, I prefer banana muffins, because it’s easier to pick up and go. They tend to actually all get eaten. With bread, you have to find a knife, and slice, every time you want a piece. I’m a busy woman, people. No time for this! So bread doesn’t get finished around our house. Muffins do. It’s bad to throw away food, right?
I’ve only got the one photo of our last muffin. Next time I make it, I’ll take photos of the process and repost. In the meantime, here’s the recipe…
Amber’s Banana Bread Muffins
1 cup mashed bananas (3-4 bananas, ripened)
1/4 cup orange juice
2/3 cup brown sugar
1/3 cup butter, softened
1/2 c. plain or vanilla yogurt
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp ginger
1/2 tsp cinnamon
1 cup quick cooking oats
Preheat your oven to 325F.
Add all wet ingredients in one bowl, using a mixer to combine well. In another bowl or flexible cutting board, combine all dry ingredients well. With mixer on lowest speed, slowly add the dry ingredients to the wet, but only until well combined. DO NOT OVERMIX, it will make your muffins rubber-like.
Grease and flour muffin tins, or add paper cups to them. Fill each muffin cup 3/4 full. Bake for approximately 27 minutes, or until the muffins are a nice golden color, and a toothpick or fork comes out of the middle mostly clean.
Allow to cool, then devour!