It's been a long week. I hurt my back last Sunday and haven't been able to do much since, but I have done a whole lot of knitting as I sit with my heat pad, and a cup of tea. I can't tell you about it or even show you because it's all of the super secret gift type knitting. Which is a shame because there are a couple of projects and patterns I'm absolutely dying to tell you about, but it will have to wait till after Christmas.
Today I've been feeling a bit better so I thought I would do something with the lonely little over ripe banana that was languishing on the shelf. I really, really wanted banana muffins so I scoured the Internet for a recipe. I came across
this little beauty. Just the thing. Except I only had one little banana, frozen blueberries of a small size and no pecans.
So as I looked into my fridge I asked myself what would Mom do? Then I spied the tail end of a container of vanilla yoghurt. Awhile back she'd served me a really yummy cake that she'd used leftover yoghurt in. Feeling inspired I shuffled around the kitchen creating my version. Adding in my yogurt, eliminating the nuts from the batter, interchanging oil for the margarine and reducing the sugar and nuts (I used walnuts) for the topping.
May I say YUM?!?!? Try them! You won't regret it! It makes the perfect afternoon snack. Well it'd probably be good for breakfast too. Or a coffee/tea break, or a bed time snack... You get the idea!
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| Fresh from the oven. Mmmmmm good! |
Blueberry Banana Oatmeal Muffins
1 1/4 cups flour
1 cup oatmeal
2/3 cups granulated sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 egg
1/2 cup mashed ripe banana
1/2 cup vanilla yoghurt
1/2 cup buttermilk
1/3 cup oil
1 cup fresh or unthawed frozen blueberries
Topping if desired: Mix together 1/4 cup oatmeal, 1/4 cup brown sugar, 2 TBSP chopped nuts (optional)
Preheat oven to 375 F.
Combine dry ingredients in mixing bowl and mix well. Fold in 3/4 cup blueberries reserving 1/4 cup for later.Add banana, yoghurt, buttermilk, egg and oil. Mix until blended. Fill greased or paper lined muffin tins and top with remaining blueberries. Finish off with topping if desired and bake for about 20 to 25 minutes. Enjoy!!
