Obsessions: Muffins
Its autumn and I’m starting to feel that slight chill in the air that signals the end of summer. You know the 
one -the ‘I really should have wore long pants and grabbed a sweater before I went for a walk’ kind?
This weather makes me think of the holidays, pretty wreaths made of colored leaves, knitting socks and muffins. Yeah, muffins. I’m a bread fan in the winter, but autumn is more a muffin kind of time for me. You know, the quick and easy, grab as you go, eat on the run, busy schedule but something solid kind of treat. I’ll make dozens of different kinds of muffins between now and Thanksgiving (when my obsession will turn to winter foods, like soup and bread *g*)
So I figured, since I just popped a batch of pumpkin cranberry muffins out of the oven to cool, that I’d share with you my all time absolute favorite muffin recipe. I use my gramma’s banana nut recipe, but toss it into those cute little silicone muffin cups for a fast, yummy treat.
Gramma’s Banana Nut Bread/Muffins
3/4 C sugar 3/4 t grated lemon rind
1/3 CÂ vegetable oil 1 1/2 C flour
2 eggs 3/4 t baking soda
1/2 t salt 1 C chopped walnuts
1 C ripe banana, mushedHeat oven to 325. Beat together sugar, oil and eggs. Stir in bananas and lemon rind. Sift flour, baking soda and salt together, add to banana mixture and stir to combine. Fold in nuts. Spray muffin tins or silicone baking cups with vegetable spray, fill 3/4 full with batter. Bake 15-20 mins, or until golden on top and toothpick comes out clean. Let cool for a few minutes before gobbling up.
How about you? Are you a muffin fan and do you have a favorite recipe you want to share?
Oh my heavens yes, I’m a huge fan of muffins! And the pic you posted is making me hungry. Maybe I should make some today.
Let me know if you make some, Jody -and what kind!!!
I did end up making some. They were blueberry and I was able to use berries I’d frozen a few months ago. They do look a bit bluer than normal, but they’re still super yummy!
Bluer is pretty LOL, especially if they’re delicious.
My favorite season for muffins is Spring ! .. or no it’s Summer, or is it winter.. no autumn .. LOL. I LOVE muffins..and my hips shows exactly how much ! My personal favorite is carrot, banana and nut ! I have an awesome carrot cake recipe, we use for muffins as well, yummy !!
Yours sounds delicious and easy to make Tawny, we will definitely give it a try .. Thanx ! 
ROFL Petro
I love your love for muffins *g* You’ll have to share your carrot cake recipe. I have a carrot bread recipe that’s almost sinful, its so sweet. But I’ve never tried it as a muffin. hmmmmmmm
I’m going to have to try this recipe when I get home from vacation. They sound yummy!
Let me know how they are, Nicole -and have a GREAT vacation
Love the receicpe Tawny I will be trying that one I am with Petro any season I love muffins banana are my favourite. We are heading into summer here and I am looking forward to all of the fruits and salads yummy
Have Fun
Helen
Mmm, Helen now I’m craving fruit and salad. They’re such a perfect summer foods, aren’t they?
I also wanted to include a recipe we make alot around Halloween/Thanksgiving…..
Sweet Potato Muffins
Ingredients:
•6 tablespoons butter, softened
•2/3 cup sugar
•1 egg
•1 teaspoon vanilla extract
•1 3/4 cup sifted all-purpose flour
•1 1/2 teaspoons baking powder
•1 teaspoon cinnamon
•1/2 teaspoon nutmeg
•1/2 teaspoon salt
•2/3 cup evaporated or regular milk
•1 1/2 cups peeled finely shredded sweet potato
•2/3 cup chopped walnuts or pecans
Preparation:
In a large mixing bowl with hand-held electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until well blended.
In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Stir into the butter mixture alternately with milk, mixing just until dry ingredients are moistened. Stir in sweet potato and chopped nuts. Spoon batter into greased muffin cups, filling about 2/3 full. Bake at 375° for 25 to 30 minutes, or until centers spring back when pressed with fingertip. Cool in pan on rack for 5 minutes. Remove from pan and serve muffins warm. Makes about 1 dozen sweet potato muffins.
Ohhhhh yummmmmmmy!!!!! I’m going to have to try these next week. They look delish!
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