BANANA RAISIN MUFFINS

I broke my own rule. I stepped in to a pair of boots outside the door, without shaking them off first. My fourth toe felt a slimy mess. Aagh. I pulled it out to reveal a greeny slime covering the toe, and shook out the boot to uncover a fat caterpillar, squished on one end. Good thing it wasn’t something that bites! But they are the type, I’m told, which are poisonous, so I washed it off immediately with plenty of water. If I don’t write any more blogs, follow up on me, would you, haha.

Recipe of the Day – BANANA RAISIN MUFFINS

By Mary Delaney, Herndon, Virginia

Ingredients:

2 ¼ cups organic whole wheat pastry flour or regular whole wheat flour

4 mashed bananas

1 ½ cup raisins

2 Tablespoons vanilla extract

2 individual containers of plain apple sauce

1 ½ tsp baking powder

 

Directions:

Preheat oven to 350.  Use nonstick muffin pan or disposable muffin liners. Bake for about 20 minutes and test by inserting a sharp knife in the center.  If the knife comes out clean, they are done.

Word of the Day – magdalenas – muffins

cupcakes – bizcochos

Tip of the Day – These store very well in the freezer.  If you take one to work in the morning, it will be thawed and ready to eat by lunch.

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