It is I, Pili, contacting all of you wonderful readers from the land of she-who-never-blogs.
I'M SORRY I know I said I would blog more but that was before student teaching and TFA and dance team literally took over my life. But it is officially finals week, which means the first semester of my last year of college is almost over! What?!
To kick off this week of celebration (senior education majors don't have finals), I made a delicious batch of banana muffins that I'm sure all of you would enjoy as these months get colder. A little baked treat never hurt anyone!
It makes a small loaf, or 12 muffins. Or more, if you're frugal with your muffin batter.
You need:
A bowl
A fork/masher/mixing utensil
Greased muffin/cupcake pan
1/2 stick (4-5 tablespoons) butter, softened
2 eggs
2 or 3 very ripe bananas
2/3 cup sugar
1 1/3 cup all-purpose unbleached flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 cup milk
In bowl one, mix the first 4 ingredients. Mash the bananas to your desire. I don't really like chunks of bananas in my muffins, so I mashed the bananas until they were basically soup. Then throw the rest of ingredients into the soupy banana-eggs-sugar-butter mixture. Then spoon the dough into your greased muffin tins, pop them in the oven for about 20-30 minutes, and you're good to go! Go have a cup of hot chocolate or something.
My oven is extremely hot, so I put mine on for 20 minutes and just checked up on them, poked them with toothpicks, you know the drill. You don't want the muffins to be too brown on top, but you don't want them to be mushy in the center either.
Pull the muffin pan out of the oven, let those babies cool for about 5 minutes (or 3 if you're impatient like I am), and enjoy!
Hope everyone is staying warm and safe out there! Happy Holidays!
xo,
