So I haven't quite given up on blogging yet, but I have much more admiration everyone who can keep up the consistent daily blogging so much more now!
granted, the new semester just started up, and I'm still trying to fall back into the swing of things, but no excuses (play like a champion)!
Tonight I took a much needed break from studying to bake muffins!
My all time favorite favorite muffin recipe comes from Martha (of course), and has been my standby for a few years now. Cory LOVES banana muffins, and I sent him these for our first anniversary, and they've been around ever since.
They're decently healthy (hello whole wheat flour!) but of course there's sugar, although next time I make them I should try a little less since bananas are so flavorful to begin (they can mask the spinach taste in green smoothies!) The sour cream gives these muffins the best texture though -- super moist. love love love!
So without further ado:
Whole Wheat Banana Muffins
adapted from Martha Stewart
4 bananas (mine always start out frozen with no adverse effect. luckily the kitchenaid can handle anything)
1 cup light brown sugar packed
1/2 cup canola oil
1 large egg
1 cup whole wheat pastry flour
1 cup all purpose unbleached white flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup reduced fat sour cream
1 tsp vanilla (or imitation vanilla if your pure vanilla is currently MIA like mine)
mash 4 bananas
add brown sugar, oil, and egg, mix until smooth
add flours, baking powder, baking soda, and salt and mix until combined
add sour cream and vanilla, mix until incorporated
fill muffin cups 2/3 full and bake for ~25 minutes at 350*F
(and yes, i just wrote that recipe from memory)
I actually made another muffin along with these, but the one I taste tested wasn't my favorite. I'm all muffin'ed out for now, but I'll try the other kind again in the morning, and then report back. See this is what I need, accountability to blog.
See you tomorrow!