Baking Spree


Last week for Thanksgiving I did more baking in a weekend than I’ve done in the last couple of months, yesterday I realized I wasn’t done. I enjoyed the apple crumble and apple pies but something else had to be done. I had some bananas that I should’ve eaten and didn’t that were… let’s say very ripe. I decided to do a banana bread for my husband to take to work to share in his team room. I personally am not a fan of banana bread and I didn’t want him eating 3/4 of it alone again. I forgot to take a picture of it but here is the recipe:

Banana Bread

Ingredients:

2 cups all purpose flour (I did 1 cup all purpose white and 1 cup whole wheat)

1 tsp baking soda

1/4 tsp salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas

Method:

Preheat oven 350°F. I didn’t write it down but mix all dry ingredients then add the wet ingredients one by one.

Bake for 60-65 minutes. Let cool for 10 minutes.

**~~**~~**

After doing this for the hubs, I still had this little urge to bake some more. I thought about the applesauce muffins I used to do regularly that were also a quick option for breakfast. Unfortunately, I was out of applesauce so when my husband wanted to stop at the supermarket for some stuff I grabbed a 6 pack one time. I didn’t want to do my regular muffins though, I wanted to make them a little healthier. I also had some flax seed in the cupboard that I’ve been trying to figure out what to put it in so that I actually consumed it instead of having it for decoration. The recipe is as follows:

Whole Wheat Applesauce Flax Seed Muffins

Ingredients:

2 cups whole wheat flour

3/4 cup (brown) sugar

2 tsp baking powder

1 tsp cinnamon

3/4 cup flax seed

1/4 tsp salt

1 egg

1 cup applesauce

1/2 cup butter

Method:

  1. Preheat oven to 375°F. Grease or line 12 cup muffin pan.
  2. Combine flour, sugar, baking powder, cinnamon and salt in a medium bowl. Whisk to blend.
  3. Add the egg, applesauce and melted butter. Spoon into the prepared pan. Bake until a toothpick inserted comes out clean. 18-20 minutes (I usually do about 25 minutes for a golden brown color). Cool for 10 minutes and then remove muffins to cool completely.

I took two for my pregnant friend and she called me raving about them. I enjoy them toasted and she said she was about to warm up the other one, and add some ham :D. She said she felt like she was eating something that was healthy but it tasted good so she definitely enjoyed it *yay*. Give them a try!

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