Muffins
I made some amazing muffins yesterday, banana-cranberry-oat. Dave says they are the best muffins he’s ever eaten, but he calls them “buns” which is his word for anything small, round, baked, and bready. So, muffins, rolls, English muffins, breakfast sandwiches, etc. are all “buns” :D Here’s my recipe, cobbled together from several others:
Kara’s Banana-Cranberry-Oat Muffins
Ingredients:
1 cup all-purpose flour
1 cup rolled oats
½ cup white sugar
2 mashed ripe bananas
1 ½ cups fresh or frozen cranberries
1/2 cup butter, room temperature
2 eggs
6 tablespoons milk
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions:
In a medium bowl mix flour, oats, baking powder, baking soda, salt, and set aside.
In a separate bowl cream butter and sugar, add eggs and mix until smooth. Stir in milk and mashed banana and mix well.
Fold in flour mixture into the liquid ingredients until combined.
Fill greased muffin tins two-thirds of the way full.
Bake in a preheated 350 degree F (175 degrees C) oven for 25 to 30 minutes. This will make about 18 muffins.
They won’t have round tops like store muffins! The tart cranberries cut the banana sweetness beautifully, and using only a half-cup of sugar means they’re not too sweet.