My Real Life

In fall, I love to bake.  I love to bake cookies and brownies and cakes and cupcakes.  Basically, anything I shouldn’t eat, I love to bake.

Today was a definite baking day.  However, I didn’t want to have all that nonsense around that would be tempting me.

So, I looked around and found that, since Baby Monkey had been in the hospital for the better part of the week, we had some way overripe bananas.  He’s the big banana eater in the house.

My decision?  Let’s make banana muffins!

These always go over big with the kids and they are way easy to make.

You need:

1 ¼ cups mashed ripe bananas (3 medium) (I usually use more to make them more banana-y)

3 tblspns vegetable oil

1 large egg

1/3 cup sugar

2 cups Bisquick Original Baking mix

½ cup raisins or chopped nuts (if desired)

Baby Monkey is allergic to peanuts and tree nuts, so we don’t use those.  We also had no raisins in the house today, so our muffins are sans extras.

Also, I don’t buy Bisquick.  I make it.  Here’s how:

 To make 1 cup of Bisquick I use –

1 cup flour (we use whole wheat flour, but either is fine)

1 1/2 tsp baking powder

¼  tsp salt

1 tsp shortening

So, you mix together the bananas, oil, egg and sugar until you get a really lumpy mixture.  Then, add in the “Bisquick” and extras (raisins, etc.) and blend until you just moisten the baking mix.

Pop them in the muffin pan. 

You can see that I use silicone muffin cups.  I love these things.  However, at the moment, I’m dismayed because the boys lost three of my cups while playing “bakery.”  There are nowhere to be found.  So, for today, I only have 9 of my beloved silicone cups.  I’m hoping to get a few silicone baking mats this fall, as well.  Much cheaper than parchment paper.

Bake for about 15 minutes at 400 degrees and cool them for 5 minutes in the pan, then move to a wire cooling rack. 

We eat them warm, with butter.  They don’t last long.