Friday, November 21, 2008

Betty Crocker, I am Not

And I have another tried and true recipe to share.

I don't bake very often because MMA is not in to sweets. I'm also impatient about following directions exactly, which baking tends to require. I'm also burn-prone.

So, I reserve the B-word for the holiday season. Something about the weather and holiday cheer gets me in the mood to do the most home-makerly thing I can muster.

I remember my mom complaining that "its too hot to turn on the oven." Back in the day, we had a small house and an old oven that really did heat up the place. In our modern kitchens, I doubt it matters much. But I recently heard my brother say that he "wouldn't think of turning the oven on in this heat." It made me smile to think of the old days and the hundreds of sheets of cookies, loafs of banana bread and all those birthday cakes that the old war-machine turned out (the oven, not mom.)

She was a fine baker and I'm not yet. But I'm trying and learning little by little. So for all you non-bakers out there, this one's for you.

Whole Wheat Banana Muffins
(Also from and I adapted it over the years)

I only make these babies a couple times a year and when they first comes out of the oven, I always think, "ehh, just OK." But oh, the next day...they get more dense and moist and you'll know you're on to something.

Don't let the ingredients scare you.* I said its tried and true and I meant it.

1 cup white flour
1 cup whole wheat flour (yes, you can use all white if you must)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup sugar
2 medium bananas mashed (approx 1 generous cup)
1 cup mayonnaise
1 teaspoon vanilla

Preheat oven to 350.
Combine flours, soda, salt, and cinnamon in a bowl and stir. In a large bowl, cream sugar and banana. Mix in mayonnaise and vanilla. Add dry ingredients in small batches while mixing on low. Scrape down the sides as you go. Use hand whisk or fork, if needed, to break up any lumps.
Makes about 12 muffins and they take 20-25 minutes to bake.

Optional: stir in or sprinkle on top oatmeal, coconut or nuts.

When I was on a health kick I would add ground flax seed to the batter and I experimented with substituting Splenda for some of the sugar. I never threw a batch away, so I guess you could say this recipe is forgiving.

*I don't know anyone like this, but if you have a special someone who thinks he doesn't like mayo, make him these muffins. It's just oil and eggs afterall and he'll love them!

1 comment:

Aggie2percenter said...

I prefer it when you use sugar. Splenda has a weird chemical taste.