Long-awaited rainy day. Quiet with a kid off to a birthday party, and here I am avoiding most of the to-do list. Perhaps because of the bananas. A neighbor bought 40 (yes, 4-0, forty) pounds of bananas the other day for $2. We graciously accepted some of her frugal bounty.
Two days later, we've had banana-yogurt smoothies and sautéed honey bananas. And another pound still sat on the kitchen counter, begging to be useful. Well… there’s always the peel, freeze, and forget about them option.
Cool, wet weather and quiet afternoons tend to make me think about baking. For some reason, muffins have been on my mind. And then I thought, OK, muffins are quick and easy.
Presto! What I did with my weekend:
This recipe can be found in the Joy of Cooking as Banana-Nut Muffins. For giggles, I swapped out the AP flour for whole wheat pastry flour and the walnuts for toasted pecans. And since 3 people cannot (should not?) eat a dozen muffins within 24 hours, I used vegetable oil and baked in muffin liners to keep them a moist for at least a day or two. Leftovers will be frozen and, hopefully, not forgotten.