It seems so early still, but back to school they went. What a morning getting three kids off to three different schools and throw in a grouchy, tired four year old and the fact that the kids rolled in about 11 o’clock last night after a day at an amusement park and you can imagine the kind of morning it was…So, on the first day of school I always like to make something special for an after school treat. One of our favorite recipes are these banana, chocolate, raspberry, blueberry muffins. It’s a King Arthur recipe that I adapted and I love that they aren’t loaded with a ton of sugar or oil like a lot of muffins are.
You know how some people style their bar carts with bottles of alcohol, martini glasses, and cute little cocktail napkins? Well, once you have teenagers you can’t do that. I hope that my son and his friends wouldn’t help themselves to a drink late at night while I’m upstairs thinking they are just geeking out on video games, but why tempt them??? So my bar cart holds muffins and flowers and pencils. Lots and lots of pencils.
Our Favorite Muffins
- 1 Stick Butter
- 1/3 C Sugar
- 1 Egg
- 1 t Vanilla
- 2 Mashed Ripe Bananas
- 1/3 C Milk
- 1 C King Arthur Whole Wheat Flour
- 1 C King Arthur All Purpose Flour
- 1 1/2 t Baking Powder
- 1/2 t Baking Soda
- 1/2 t salt
- Chocolate Chips
- Red Raspberries
Heat oven to 350 degrees. Cream butter and sugar until smooth. Beat in egg, vanilla, mashed bananas and milk.
In separate bowl whisk together dry ingredients, then stir into butter mixture.
Spoon into lightly greased muffin tins. Bake for 20-25 minutes.