Monday, November 12, 2012

Love muffin

Have you entered my Yoplait Greek 100 giveaway? Time's a tickin' ...

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I'm in a bit of a lull right now. Training is over and the holidays are a few weeks away. The weekends are quiet and time is seemingly plentiful. Well, unless of course it's nap time, and then there's never enough of that.

{insert mental image of nap time here. actual nap time image not Web appropriate since someone learned to take off a diaper.}

On Sunday, I tried to make the most of the 2.5 hours Miles gave me and went on a tear in the kitchen. I made Hungarian Goulash (later served over potato gnocchi), freezer breakfast burritos and Banana Coconut Muffins.

I might not have any holiday shopping done but damn if I can't be productive in the kitchen. Not only did the goulash make enough for dinner last night but there are leftovers for later in the week; Mark gave the burritos two thumbs up, saying they were better than McDonald's; and Miles actually ate the muffin. The whole darn thing.

Making muffins might not be a feat of greatness but given that I totally winged them (and almost forgot the egg), I think I deserve some points. Preferably in the form of a brownie.

Many of the recipes I found were not what I wanted or required ingredients (butter, coconut oil) that I didn't have. With two very ripe bananas, though, I was determined to make something. Not only for me but to take to my grandma next week. The sweet thing had a nasty fall last week, and there's nothing she needs more than a basket of tasty, easy to grab goodies.

She loves coconut, and I love the combination of coconut and bananas. Even better: Coconut, bananas and pineapple. I think there's a drink like that somewhere ... Anyway, what came out of the oven was a moist, flavorful muffin that's just sweet enough.

Like my grandma.

Banana Coconut Muffins

1 cup whole wheat flour
1/2 cup all-purpose flour
1.5 teaspoons baking powder
1/4 teaspoon salt
3/4 cup coconut
2 very ripe bananas, mashed
1/3 cup pineapple juice (from can of pineapple tidbits)
1/2 cup canola oil
1 egg
1/4 teaspoon pure vanilla extract
1/2 cup pineapple tidbits

Preheat oven to 375 degrees. Spray muffin tin with non-stick spray or line with muffin papers.

In a bowl, whisk together flours, baking powder, salt and coconut. In a separate bowl, combine mashed bananas, pineapple juice, oil, egg and extract. Add wet ingredients to dry, whisking to just combine. Fold in pineapple bits.

Fill muffin cups 2/3 full with batter and bake for 20-25 minutes, or until a tester comes out barely clean. Cool. Makes 13 muffins.

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