Sunday, August 4, 2013

Little Chef: Banana Poppy Seed Muffins

When Jellybeans says she wants to bake muffins, I just can't say no. A few weeks ago we found a particularly good recipe: Banana Poppyseed Muffins. Buddy helped this time around too (in his pajamas).
Because Buddy was helping, I decided to talk more about the recipe while we were mixing up the ingredients. He would read the ingredient needed in the recipe and then would help me find the right container. We also talked about why it is important to follow the recipe and about measurements.
Never were there two better helpers than these two kids. They mashed and poured and mixed and dumped. Then Jellybean got the liners ready and I filled them up and put the muffins in the oven.
This recipe made for two very happy children and even got the thumbs up from D. He's a tough judge and doesn't usually go for muffins. A big win on all counts.

Banana Poppyseed Muffins

yield: 12 muffins


1 1/2 cups all-purpose flour
1/2 cup sugar
1  1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
1/2 cup milk
1/4 cup vegetable oil
2 medium ripe bananas, mashed (over ripe are fine as well)
2 1/2 tsp. poppy seeds


In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds. 

Fill paper-lined muffin cups three-fourths full. Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. These also froze well.

Have a Happy Day!


No comments:

Post a Comment