Phew! What a week it was, completely snowed in! I've never seen it snow continuously for so long and it kept piling and piling. So, the kids got an unexpected mid-winter break and the hub was working from home, which meant that every morning requests for breakfast were going to be like orders off a restaurant menu! But if you've been up till late night to watch Hannah Kearney and Alexandre Bilodeau win the thrilling moguls skiing competitions at the Olympics and the morning shows keep showing replays of it the next day, who wants to stand in the kitchen. (The hub even went to the extent of calling me an addict of the event! Did I mention snowboarding or Seth Wescott anywhere? Thats in the mix, too!)
Anyway, back to breakfast that lets you indulge in your other addictions!!!! These banana muffins are so easy to make that Nigella Lawson has the recipe under the kids section of her book "How to be a domestic goddess : Baking and the art of comfort cooking" .
Easy Banana Muffins
2 tbsp. unsalted butter
1/2 cup clear honey
1/2 tsp. vanilla extract
2 large very ripe bananas, mashed
1 cup all-purpose flour
1 heaping tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon (the kids don't like it, so I left that out.)
pinch of salt
muffin pans and liners
Pre-heat oven to 375 F.
Melt butter, honey and vanilla in a pan on low heat and set aside.
Sift all the dry ingredients together. Add the mashed bananas and the melted-butter mixture and stir. Don't overmix.
Place muffin liners in muffin pans and fill them about two-thirds full. Bake about 25 minutes. Leave in pan for 5 minutes before transferring to a wire rack to cool.
Our muffins don't get to cool off for so long as we like them slightly warm topped with a drizzle of chocolate glaze! Notice that the recipe calls for absolutely no sugar and very little butter? See, its okay to splurge here!
Another addiction in the making?!!!!
Mita.
