Cooking Breakfast

Banana and Blueberry Muffins, who knew?

 

He-Man had been requesting some banana muffins for breakfast for over a week, so I finally made him some.  Super easy recipe…

1/2 cup shortening

1 cup mashed bananas (I just use 2 for this recipe unless they are super small.  I freeze over-ripe ones and just pull them out the night before – they look super gross, but make great muffins! If you are in a rush, they can also be microwaved just enough to peel the blackened skins off before adding to the batter.)

1 cup sugar

2 eggs

2 1/2 cups flour

1/8 t. baking powder

1/2 t. baking soda

1/2 t. salt

Mix all ingredients together.  Sugar, bananas, eggs and shortening first then add the dry stuff.  Spoon into a (12 ct.) greased muffin tin (or use liners if you want) and bake at 350 for 20-25 min.

 

Here is the batter and I just fill 12 muffin cups until all the batter is gone.

                    

Then bake for about 20 minutes at 350.  About 2 minutes into the baking this time, He-Man reminded me that I told him I would try his new “recipe” and add some blueberries to the muffins.  So I dutifully got out my frozen blueberries  and poked a few into some of the cupcakes using a chopstick, which was surprisingly effective. Here is what they looked like before sticking them back into the oven.

The blueberry muffins took a few minutes longer to bake – until a toothpick inserted in the center came out (fairly) clean.  I took the regular ones out of the pan and just stuck the blueberry ones back in the oven for a few minutes.

 

All twelve of the muffins were gone when breakfast was over.  Of course, I have three hungry boys who love fresh muffins.  The blueberry ones turned out really well.  I thought they were very good, although I was initially apprehensive since I am not a big banana flavor fan.  Definitely something I will repeat – getting the extra fruit (especially blueberries) is awesome. Plus they were pretty to look at with all the purple swirls from the blueberry juice.

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