I am thinking I should do the muffins first, because if there are any muffins left from breakfast they are delicious served with the pasta salad for dinner.
With our wild windy weather with rain splashing here and there - every day, I am also wondering if I should be cooking something warm and comforting. But no, I am not giving in to the weather. I am going to live like it is just a regular warm, summer day that lends to swimming pools, park playing and runs along the canal trail. So for today....
Bananaberry Muffins
2 cups flour
2 Tsp baking powder
1/2 tsp salt
1 cup sugar
1/3 cup butter (room temperature)
2 eggs
1 cup ripe mashed bananas (or 2 medium sized bananas)
1 tsp vanilla
1 cup fresh blueberries (rinse and pat dry)
Preheat oven to 350 degrees and line tray with muffin cup papers
This is one of the secret key ingredients - cake flour!!! It is a must
Sift flour, baking powder, salt and sugar together with a wire whisk
This is a great way to use your bananas that are getting too ripe to eat but not brown enough to throw out
Fresh blueberries are the greatest, yummiest, anti-oxidant tasting fruit ever!
And butter - do you know anything that butter doesn't make taste better!
So begin with mashing bananas and placing in a mixing bowl
Next add the butter, eggs and vanilla
Mix on low until just combined
Slowly add the dry ingredients to this.
Mix until all ingredients are combined but don't be afraid to leave some texture!
Fold the blueberries into this delightful batter
Spoon into muffin tins and place in preheated oven
Bake for 18-20 minutes.
They don't get golden brown so keep your eye on them
Sprinkle with sugar upon completion
Serve warm with butter...
I'm just sayin'
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