| By Nicole Thorpe, Jennifer’s daughter |
It’s FALL y’all! We moved down south just over a year ago, so my “southern” is coming along nicely.
The weather here is still warm and muggy, but this just may be one of my favorite months anywhere in the world. Maybe it’s because November is the prelude to the holiday season, and there are some wonderful flavors I start to crave. So for the first fall offering here is a recipe for moist and comfy banana muffins.
Get that oven going. 350 degrees. Grease your muffin tins or line with paper liners.
Start with your butter and sugars. Get them well whisked together.
Add those eggs, vanilla, and buttermilk. BUT I DON’T HAVE BUTTERMILK- never fear. Use regular milk with a couple teaspoons of white vinegar. Let this sit for a few minutes so the milk can curdle a bit, and you’re good to go!
Add your dry ingredients. I like to sift mine in, but your muffins will be fine if you can’t be bothered to do that because some days we just can’t muster the energy to sift. I get it.
Mix your dry ingredients until they are fully incorporated. Don’t overmix. No “for good measure” mixing.
Fold in your mashed bananas. The riper your bananas, the more flavorful your muffins will be. So let those babies brown up. If your bananas are kinda small, then use 4. I like to taste my banana in banana muffins. Again, you don’t need to overwork this, just incorporate the bananas.
Bake these at 350 for 18-20 minutes. I like the tops of my muffins to be golden, but if you like them pale, then check them at about 17 minutes.
These don’t need butter, but sometimes the best things in life are things we don’t need, so butter away if you’re feelin’ it. My kids love these with milk for breakfast or even a couple in their lunchbox instead of a sandwich—it’s a nice change of pace.
These freeze well too, if you want to eat some now and save some for a couple weeks down the line.