Snow Day

This weekend I've been held captive in my house by old man winter. It's about time he showed up. The weather has been snowy and icy, too cold and slippery to go out much. Jeremy is out in California where it's warm, so I've resorted to re-organizing our dressers and bedroom closet, and doing a little baking to keep myself occupied today.


Here's the recipe for some excellent Banana Muffins I just made.

(makes 12)

2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp freshly grated nutmeg
1/2 tsp salt
1 stick unsalted butter, softened
1/2 cup Splenda for baking (sugar mix)
2 large eggs
4 overripe bananas (mashed)
1/4 cup lowfat sour cream or plain yogurt
1 tsp pure vanilla extract
1 cup chopped walnuts (optional)
1/3 cup shredded coconut

1. Preheat oven to 375 degrees. Line muffin tin with 12 paper liners and spray top of tin with nonstick spray.
2. Stir the flour, baking powder, baking soda, nutmeg and salt together in medium bowl.
3. In a separate large bowl, beat butter & sugar together with electric mixer on high until light and creamy. Beat in the eggs, bananas, sour cream/yogurt, and vanilla, and stir to mix well.
4. Add flour mixture into the butter-sugar mixture and stir just until flour is moist and no longer visible. Do not over-mix. Gently stir in walnuts if desired.
5. Scoop batter with an ice-cream scoop into muffin tins just below the tops of liners. Sprinkle the tops of muffins with a bit of coconut before baking.
6. Bake muffins on center rack for 25 minutes, until the tops spring back when pressed lightly and a toothpick inserted in center coomes out clean. Let muffins rest for 5 minutes before turning them out. Serve immediately or cool on wire rack.

the end.