Banana Bread Muffins.

I figured it was time for another recipe to spice things up a bit.  But this recipe is anything but spicy.  It's a classic - simple, sweet, light, and delicious slathered in butter.  Mmmm, butter!  I've used other banana bread recipes in the past, but I always come back to this one.  I've actually baked it so many times, that the recipe is permanently ingrained in my brain.  So, I will share it with you below, and you can get to crackin' in the kitchen.

This is not a picture of my muffin, but it closely resembles them.  God bless Google images.

Banana Bread Muffins

• 1 1/4 c sugar
• 1/2 c buttermilk (if you don't have buttermilk, add 2 tsp of white vinegar to 1/2 c regular milk)
• 1 stick butter, salted
• 2 large eggs, well beaten
• 3 medium bananas, ripened
• 2 1/2 c flour
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tsp salt

In large mixing bowl, combine sugar and butter - I recommend melting the butter first...it makes life easier.  Add buttermilk, eggs, vanilla, and banana.  Mix well.  Stir in baking soda and salt, and slowly add flour - one cup at a time works well.  Mix until moistened.  Pour into greased muffin pans and bake 25 minutes on 350*F.  Serve warm with butter.  Mmmm!

Hint:  Be careful not to over mix your ingredients, especially once you've added the flour.  Over-mixing can really jack up the texture of the bread, as I've learned the hard way at least twice.  I would encourage you to embrace your inner domestic goddess and mix everything by hand.  You can thank me later.    

Bon apetite.

Not Your Momma's Cornbread.

A couple days ago, in my 'Tis the Season for Cooking post, I introduced you guys to the Woman's Day Magazine website, which I had recently discovered.  After flipping through numerous recipes, I found one that looked easy and delicious!  So, I tried it.  And, it was an absolute hit in my house!  The recipe is below! 

Jalapeno Corn Muffins

• 2  8.5oz boxes of corn muffin mix, Jiffy is great!
• 2 large eggs
• 1 c low-fat sour cream or nonfat Greek yogurt (I used sour cream)
• 2-3 scallions, chopped
• 1 large jalapeno pepper, finely chopped (If you want less heat, seeding is recommended)

1.  Preheat oven to 400*F.  Line a 12-cup muffin tin with liners.
2.  Combine muffin mix, eggs, and sour cream.  Mix in scallions and jalapeno.
3.  Divide batter among muffin cups - an ice scream scoop works great for this.
4.  Bake 15-18 minutes, or until toothpick inserted into center comes out clean.

Enjoy!!

Mine weren't quite this beautiful, but they were delicious, nonetheless!