Barbara over and Winos and Foodies has come up with a blogging event in support of Lance Armstrong's Livestrong Day. 
She has asked that we post foods that are yellow for this event. I didn't know what I wanted to do and then found some ripe bananas on sale and the grocery store for $1. I had bookmarked some banana muffins and decided to make those. 
These are from Stacy at Hambones. They caught my eye because they use wheat germ. I decided to add some vanilla and use 3 bananas instead of measuring the amount. I think maybe next time I would no t use nutmeg. The recipe calls for pumpkin pie spice but I don't have that, so I used cinnamon and nutmeg. The only other change I made was to use canola oil in the MUFFINS instead of butter. These are very moist and nice and banana tasting. Thanks, Stacy! By the way, this plate is from my grandmother's house. It is an American Lamoge plate. Daddy "claimed" it for me. Isn't it pretty?
Banana Muffins
Topping:
She has asked that we post foods that are yellow for this event. I didn't know what I wanted to do and then found some ripe bananas on sale and the grocery store for $1. I had bookmarked some banana muffins and decided to make those. These are from Stacy at Hambones. They caught my eye because they use wheat germ. I decided to add some vanilla and use 3 bananas instead of measuring the amount. I think maybe next time I would no t use nutmeg. The recipe calls for pumpkin pie spice but I don't have that, so I used cinnamon and nutmeg. The only other change I made was to use canola oil in the MUFFINS instead of butter. These are very moist and nice and banana tasting. Thanks, Stacy! By the way, this plate is from my grandmother's house. It is an American Lamoge plate. Daddy "claimed" it for me. Isn't it pretty? Banana MuffinsTopping:
3 tablespoons wheat germ -- any flavor
2 tablespoons firmly packed brown sugar
1 tablespoon flour
1 tablespoon margarine -- melted
1/8 teaspoon pumpkin pie spice (omitted)
Muffins:
1 1/2 cups flour
1/2 cup wheat germ -- any flavor
1/2 cup firmly packed brown sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice (I used 1 teaspoon cinnamon and 1/2 teaspoon nutmeg)
1/2 teaspoon salt -- optional (I didn't use but WOULD recommend using it)
3/4 cup mashed ripe bananas (about 2 medium)
3/4 cup skim milk
3 tablespoons margarine melted
2 egg whites -- lightly beaten 
Directions
Heat oven to 400. Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. Combine topping ingredients; mix well. Set aside. In large bowl, combine flour, wheat germ, brown sugar, baking powder, pumpkin pie spice, and salt; mix well. In medium bowl, combine bananas, milk, margerine and egg whites; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Fill muffin cups almost full. Sprinkle topping evenly over batter, patting gently. Bake 20 to 22 minutes or until wooden pick comes out clean. Cool five minutes on wire rack; remove from pan. Serve warm.
DirectionsHeat oven to 400. Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. Combine topping ingredients; mix well. Set aside. In large bowl, combine flour, wheat germ, brown sugar, baking powder, pumpkin pie spice, and salt; mix well. In medium bowl, combine bananas, milk, margerine and egg whites; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Fill muffin cups almost full. Sprinkle topping evenly over batter, patting gently. Bake 20 to 22 minutes or until wooden pick comes out clean. Cool five minutes on wire rack; remove from pan. Serve warm.
Claire, you're turning into the muffin queen! These look good- and the plate is gorgeous! Hang onto that one.
ReplyDeleteErika - It does look that way, doesn't it! These are actually the only muffins I've made recently. And don't worry...I am definitely keeping that plate!
ReplyDeleteBoy those muffins look good and healthy. Love the plate they're on too.
ReplyDeleteThe plate is great!
ReplyDeleteI haven't tried those muffins yet, but they look good pictured here!
Hi Claire - great to have your entry. Thanks for your support. I love banana muffins and yours look great. The plate is so pretty.
ReplyDeleteYellow, banana, muffins - perfect.
ReplyDeleteThe plate reminds me of one of my mother's but her's is from Germany.
Yours is beautiful.
Yellow, banana, muffins - perfect.
ReplyDeleteThe plate reminds me of one of my mother's but her's is from Germany.
Yours is beautiful.
Those look fantastic! I know the first site to turn to when I'm looking for muffins. You post such great recipes here.
ReplyDeleteAlisha - I just love the wheat germ, so good for you.
ReplyDeleteGail - You should try them...they are in your recipe collection! ;-)
Barbara - Sure...glad to do it. It's important to keep people thinking.
MKHC - There is a French company of the same name, but this is definitely the American company. I'm sure your mother's plate is beautiful as well.
Kristen - Thanks! I hope they work out if you try any of the recipes. Sometimes, I'm kind of disappointed but usually still post them.
Well, now I have to figure out which recipe that is from my recipe site and if it's one I've made more than once! I tend to try new recipes using bananas (muffins, cakes, bread, etc). I love using wheat germ too, and if I remember, these were pretty good. I think they're originally from Eating Well magazine. Your pictures are great, and I bet mine never looked this good!
ReplyDeleteCool that you have that gorgeous plate :)
Stacy - I think it's the only banana muffin recipe on there. It's the one from Eating Well, I think. Thanks!
ReplyDelete