Farmhouse Banana Muffins...

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
 

Preheat the oven to 350 degrees.

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.

Enjoy!