This morning my friend Gillian came over for coffee. She is a expert on books for children so we always have something to new to discuss. It also helps that she loves to cook and appreciates home baking. So I decided to try Sheri's recipe for banana muffins. I recently asked Sheri for her recipe because I was having trouble making muffins that were moist but with not too much fat. It went together quickly and in no time we had a lovely treat to enjoy with our coffee.
The result...delicious...even though I had to make a few substitutions because I was missing some ingredients and...there was a point where I needed to use pliers to yank out the plastic top of the oil bottle that had broken!
Dean (who is currently beside me, munching on a piece as I type this) says, "This is good. I guess this would be good for dipping in tea/coffee."
Sheri's Banana Muffins (Bread)
1 cup mashed bananas (2 or 3)
1 cup sugar (I used 2/3 cup)
1/4 cup vegetable oil ( I use sunflower oil)
1/2 cup sour cream (Sheri says "lite" is okay and I used 5%)
2 eggs
1 cup flour
1/2 cup whole wheat flour (I used graham flour)
1 tsp baking powder ( I used 2 tsp since I didn't have any baking soda)
1 tsp baking soda
1/2 tsp salt
Pour into two greased loaf pans. Bake at 325F for 40 minutes (you would need to shorten the baking time if you were making muffins). Sheri also suggested that nuts/chocolate chips would be good additions.
1 comment:
Glad you enjoyed it. I actually bake the whole thing in one pan for 60 - 70 mins.
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