All content copyright Katrina Hall 2008 through 2017

Wednesday, February 13, 2008

snowed in with big banana muffins


We are not only snowed in, but rained in. Even the plowmen are having a hard time -
the more heavy, wet snow they manage to push into the walls of old snow, the more inches of water flow steadily across the road and driveway. The trees are coated with ice - which means power outages from snapping tree branches can't be too far away.
All this messy weather sends me straight into the kitchen to mix up some muffins for my plowman. All the plows have been going since two am, and while I'm stuck in the house - they're stuck with their routes. Plus - I figure it can't hurt to be known as "the lady who gives out warm cookies and muffins". And sure enough, as I handed my plowman a nice warm big banana muffin, he hopped out of his truck and gave me a hand with the shoveling.
Lowfat Big Banana Muffins
Preheat oven to 350'.
Grease 2 Texas sized muffin tins.
2 cups King Arthur flour
1/2 cup rolled oats, plus more to sprinkle on top
1/4 cup sugar
1 t. baking powder
1 t. baking soda
pinch of salt
1 extra-large egg
1/2 cup brown sugar
2 T. canola oil
2 ripe bananas, mashed
1/4 cup lowfat milk
1 cup buttermilk
1 t. vanilla
1/2 t. cinnamon
Mix egg, brown sugar, canola, bananas, milk, buttermilk, vanilla and cinnamon together in mixing bowl.
Add flour, sugar, oats, baking powder, baking soda, and salt into bowl with egg mixture and stir until combined.
Using an ice cream scoop, place two scoops of batter into each muffin cup, then sprinkle tops with oats. Place in oven and bake about 25 minutes, until the tops are firm to the touch.
Let cool on baking rack for at least five minutes before removing.

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