Just thought I would drop a little note your way to let you know I'll be away for a few weeks visiting family. I'm going to try to post... although it may not be my usual posts about food...... I hope that's ok.
You may see pictures of deer, or lush trees, or quaint towns.
Who knows... stay tuned.
In the meantime, I have a family recipe that has been handed down by my great-grandmother. Yeah, we love this banana bread. I like to make mini-muffins with this recipe...... because everyone knows that mini-muffins are fun. Hello. They're fun to look at, they're fun to eat, and they're fun to make. Fun.
I'm going to classify this as a "healthy" muffin... you know... since there are bananas in it. Obvi.
If it's got veggies or fruit in the recipe, it's healthy in my book.
So, while I get packed and ready to travel, you need to bake these muffins... like... right now...
... seriously, you do.
Farmhouse Banana Muffins
- ½ cups Milk
- 3 Tablespoons Vinegar
- 2 cups Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 cup Sugar
- ½ cups Shortening
- 2 whole Eggs
- 3 whole Mashed Bananas, Very Ripe
Begin by measuring out the milk and adding the vinegar to it so it sours; set aside.
In a small bowl, combine the flour, baking soda, and salt; set aside. In a large bowl, using your mixer, combine the sugar and shortening. Add the eggs, one at a time, mixing until just combined. With a wooden spoon, stir in the mashed bananas. Stir in the soured milk and lastly, the floured mixture.
For mini muffins: Spray mini muffin pans with cooking spray and fill each mold nearly to the top. Bake 12-14 minutes.
For loaves: Grease and flour 2 loaf pans. Divide the batter evenly into each pan. Bake 45 minutes to an hour.
Transfer muffins or loaves to cooling racks and cool completely. Store covered. Makes 5 dozen mini muffins or 2 loaves of banana bread.