I have been doing laundry, scheduling bill payments, planning menus for our spring break adventure. I am so excited for the break of daily life and having our family all together for a few days.
I will return after a while, but for now I will share this recipe for muffins I made recently. I found it on www.bettycrocker.com. Enjoy!
Banana-Blueberry Muffins
2/3 C milk
1/4 C vegetable oil
1/2 C mashed very ripe banana (1 medium)
1 egg
2 C self-rising flour (my substitute)
2/3 C sugar
1/4 t ground nutmeg
1 C fresh or frozen blueberries (thawed & well drained)
Heat oven to 400F. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups. Beat milk, oil, banana & eggs in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle w/ sugar if desired. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
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