Bananas for Muffins

So I have said before, it is HOT inAlabama……like Satan’s living room hot. So being 700 months pregnant, I have gone on a strike of leaving the house, like not even to the mailbox. So that means lots of painting, crafting and baking with The Elder A. Sunday is our usual day to bake/cook something together. Yesterday we decided to make muffins.

Lately I have been obsessed with eating bananas, mostly because it helps keep my legs from cramping like I have run the Iron Man (aahh the joys of pregnancy). I eat at least 2 a day. The Elder A has become obsessed with pomegranates, specifically dried pomegranate seeds that resemble raisins.  So I thought why not combine our 2 loves into some tasty muffins….and voilà.

Yuuuuummmmm

So here is the recipe which is a combo of an old family banana bread recipe with some changes/ideas from recipes looked at online. Give these a try with your favorite ingredient added in, try cranberries, golden raisins, walnuts, chocolate chips if you are feeling sweet…whatever you are in the mood for or have on hand. Happy baking.

 Banana Pomegranate Crumble Muffins

Ingredients:

1 ½ cups of all-purpose flour (I know some people like to use wheat flour but for this you need white, all-purpose flour otherwise it won’t rise properly)

1 teaspoon baking soda

1 teaspoon baking powder

1-2 teaspoons of cinnamon, depending on your personal taste preference

Pinch of salt

3-4 mashed overripe bananas, mashed

¾ cup sugar

1 egg, beaten

1/3 cup melted unsalted butter

1 teaspoon lemon juice

1 teaspoon vanilla extract

½ cup pomegranate, raisins, walnuts or other ingredient of your choice, we of course used pomegranate (you can always add more if you want)

Crumble topping (optional)

1/2 cup light brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon cinnamon

1 tablespoon butter that has softened to room temperature

Muffin Directions:

  1. Preheat the oven to 375° and lightly grease 1 regular, 12 muffin pan or 2 mini muffin pans.

  2. 2. In a large bowl combine 1 ½ cup flour, baking soda, baking powder, cinnamon and salt. In another large bowl combine bananas, sugar, egg, melted butter, lemon juice and vanilla. Combine the wet and dry ingredients into one bowl and mix until moist. Don’t over mix this or it will dry out the muffins. . Lastly gently fold in your ingredient of choice i.e. pomegranate, walnuts, ect.

  3. Spoon the batter into the prepared muffin pans.

Crumble topping directions:

In a small bowl combine all the ingredients for the crumble topping. The best way to do this is to use your hands. This was The Elder A’s favorite part. Combine until it resembles course breadcrumbs. Sprinkle the topping over the muffin batter in the pans and lightly press into the batter, just to make it “stick” when they bake.

Bake for 18-20 minutes, or until a knife inserted in center comes out clean. I like to remove mine from the pans immediately to cool, yes you will likely burn your fingers, but if you don’t the muffin bottoms tend to go soggy while cooling in the pans. Just a personal observation….if you like soggy muffin bottoms that’s cool……gross, but cool. 🙂

Ta-da!!! As you can see 2 of them were already eaten before I could even take a picture.

Gobble these up as soon as they cool and once they are gone make some more trying a new favorite add-on ingredient. Hope you enjoy and stay cool bloggy friends.

Today I am linking up to these awesome blog parties. Check them out.




The Girl Creative
Donya

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Foodie Friday

Since it is Friday during Lent I thought I would share one of my favorite “no meat” recipes if you, like me, are struggling to find something new to eat. This makes a great lunch or with the addition of some grilled shrimp an even better dinner. I plan on making it today for me and The Elder A to have for lunch. Sorry for no pictures with this one, but since I haven’t made it yet today there are none to take, plus whenever I make this dish it never lasts long enough to snap any. I promise I will post pics later. Happy Friday and have a blessed weekend.

Pesto orzo with pine nuts and mushrooms

Ingredients

1-2 cups of uncooked orzo, the tiny little grain like Italian pasta. (fun fact of the day, Orzo is Italian for barley)

3-4 Portobello mushroom caps, cleaned and finely chopped (you can add more or less to your liking)

1 cup of raw pine nuts

Homemade or your fav store bought pesto (I will do a post on my pesto recipe later, promise)

Olive oil to coat the sauté pan

Directions:

Bring a medium pot of water to a rapid bowl adding a pinch of salt to the water once boiling. Add the orzo to the water and return to a rapid boil. Boil for 9-11 minutes until ‘Al dente’ stage is reached.

While the orzo cooks heat a small sauté pan over medium heat. Coat the pan with olive oil and once hot add the chopped mushrooms. Sauté just until tender, beware mushrooms can go from tender to mush in a matter of minutes so watch these closely. It only takes a minute or two. Once tender remove from heat and transfer to a mixing bowl and return pan to heat. Re-coat the pan with olive oil if necessary and add the pine nuts. Toast the pine nuts until golden brown. Again as with the mushrooms, the pine nuts can go from golden to slap burnt in seconds (slap burnt is a technical Southern cooking term BTW). When toasted remove from heat and add to the bowl with the mushrooms. You are now done with the sauté pan.

The orzo should be done by this time so drain it as you would any other pasta but DO NOT RINSE. Transfer the orzo into the same bowl with the mushrooms and pine nuts. Now take your pesto and spoon over the mixture in small increments stirring to mix/coat thoroughly. The heat from the orzo, mushrooms and nuts will “loosen” the pesto so don’t add too much all at once, you can always add more but you can’t take it back out. Once you happy with the amount of pesto mixed in you are done!! Enjoy as a light lunch or add shrimp, and if it’s not Friday during Lent, grilled chicken or even sausage for a heartier meal. Another fun addition is crumbled Feta cheese at the end, right before serving.

Store in the fridge, if it isn’t all eaten, for 3-5 days. If you have any questions about this recipe feel free to contact me via the comments or email. Thanks for visiting.