Hello dear Bloggy Friends! It has been far too long since I have written. I had to do some serious soul searching on whether to continue this blog or not. I have recently had some serious recipe failures and was beginning to lose confidence in my abilities as a cook. Iwas starting to think i should call this site “not-so-fabulously-homemade.
I aspire to craft and bake like Martha Stewart, live like Ree Drumond and have the personality of Rachel Ray. Unfortunately, I often fail at most of these goals. BUT, I have decided that’s ok. We all have to start somewhere; don’t we!? So I will continue to aspire towards being more like Martha, Ree and Rach. In the meantime, I plan to share my successes as well as my failures with you and hope you do the same. Take pride in the learning process, for life is a journey. If you focus too much on the destination, you will miss out on all the fun to be had along the way.
That being said, I will share the success and the failure of my quest for a healthy and delicious breakfast this morning. I was up late last night searching the web for healthy crockpot recipes. I found several for crockpot oatmeal, and thought it sounded delicious and creamy and wonderful. I hopped out of bed, threw some ingredients in the crockpot, and went to sleep confident I would wake to a tasty and hot breakfast early in the morning. Well… my husband got called out to work in the middle of the night, so there wasn’t anyone to wake me in the morning. Yes, I still need someone to drag me out of bed in the morning. A habit acquired in my teens that I ashamedly never outgrew. ANYWAY, I overslept by 2 hours and when I woke the oatmeal was very burnt. So burnt, I am really dreading scrubbing the pot.
Luckily, I was also looking at muffin recipes last night! I had found a great, no sugar added, muffin recipe that I was really looking forward to trying. I washed my hands (literally and figuratively) of that darn oatmeal and started right away with my muffins. Did I have breakfast waiting for me when I woke? No. Did I have a delicious, hot and healthy breakfast a half hour later? YES! I’ll take that as a win.
As I was mixing these muffins up, I thought to myself, “If I were making these, and I am, I would do things a little different.” So I did, and they turned out delightfully fluffy and just sweet enough, and I felt better about my baking skills. Win, win, WIN!
Mrs.F’s Winning Blueberry Banana Muffins-no sugar added
1 c mashed ripe or over-ripe bananas (aprox. 2.5 large bananas)
1/2 c water
1/2 c oil
1 c wheat flour
1 c all purpose (unbleached preferably) flour
2.5 tsp baking powder
1 tsp baking soda
tiny pinch of table salt or 4 grains of course sea salt (Most all purpose wheat flours contain a lot of salt, so use salt very sparingly)
1.5 c fresh blueberries
Preheat oven to 350 F. Grease or line 18-muffin tin.
In mixer, thoroughly beat bananas. Continue beating and add water and oil. Then add eggs, just until incorporated. Do not over-beat. Turn mixer off. In separate bowl, combine all dry ingredients and mix thoroughly. Turn mixer back on and add flour mixture slowly, stopping half-way to scrape sides. Mix only until wet and slightly lumpy. Remove bowl, scrape sides again. Fold in blueberries by hand.
Measure 1/2 cup batter into each muffin cup. Bake for 16-18 min. Muffins will be fluffy and bounce back when touched lightly.
Notes: Of course, you can change out the flour for all wheat or all all-purpose; as well as the fresh blueberries for frozen. This is just how I made them. Living in Oregon, and this being Summer, it would be a mortal sin if I used frozen berries. OK, maybe not sinful, but definitely silly! Recipe adapted from No-Sugar-Added Blueberry and Banana Wheat Muffins by Speck on Allrecipes.com