Did you miss me last week? I am currently recovering from the aftereffects of a Spring Break jaunt to Washington State. It was a lovely trip, but bookended by 12 hour drives with 5 young girls (which inevitably means a bajillion potty breaks). There are still a couple of unpacked suitcases scattered around the house because the older girls are supposed to unpack their own clothes and I haven't yet begun to breathe down their necks about it. Tonight, my pretties! The end of suitcase procrastination is nigh!
Speaking of procrastination . . . I didn't post a recipe during Spring Break (which I feel was practically justifiable), and here it is Wednesday and I still haven't posted one for this week either. I feel (almost) guilty, and will repair the omission at once. This recipe was modified by my brother-in-law, then my mother-in-law, then myself. (I love hand-me-down recipes!) They are my absolute favorite banana muffins, and (thanks to Spring Break) I have some overripe bananas sitting on the counter just waiting to be muffinized. (Also some not-quite-bad milk that needs to be used in frozen waffles.) Baking time today!
Banana Muffins
1 c. butter
2 c. sugar
2 eggs
2 c. mashed bananas
2 tsp. baking soda
3 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. salt
4 c. EGF All-Purpose Flour Mix
2 tsp. xanthan gum
Preheat oven to 350°. Grease (or line with paper liners) 2 muffin pans.
Cream butter and sugar; add eggs and blend well. Mix in mashed bananas.
In another bowl combine the dry ingredients, then add them to the banana mixture. Mix until well blended.
Fill muffin cups ½ - ⅔ full. Bake for 25 -30 minutes.*
*Mini-muffins will only need to bake for about 15 minutes.
This sounds yummy! Can't wait to try it. Do you think this recipe would work for banana bread, too, if I just cooked it in a bread pan instead of a muffin pan?
ReplyDeleteMarilyn
This was one of the first GF recipes I made and I got it from you guys and I just about cried that I had made something GF that tasted good! Thank you!
ReplyDeleteMarilyn - I have cooked it in a bread pan in the past, and it works just fine. You will need to extend the baking time considerably, though - perhaps to as long as 50 or 60 minutes.
ReplyDeleteAmanda - I'm so glad that you like them! This is one of my favorite recipes!