Meg’s made up muffins

My brother Ben wrote that he’d made my buttermilk pancakes!  It made me so happy.  I’m not sure why.  I guess because I kind of figured that I was putting these recipes out there, but that nobody was actually making them.  I sort of thought that perhaps people would even scroll past the recipes to the next blog down.  Well, my brother made my pancake recipe, so now I have free rein!  It made me feel so cozy to think of Ben and Joline with baby Claire in her tummy and my little nephew Sam eating yummy pancakes.  I got such a flash of Sam, with that faint flush that young children have, his tiny feet swinging slightly as he chewed. 

Not only that, but if Ben used the pancakes recipe, then who knows?  Maybe other people are playing around with my recipes as well!

So, I’m giving you a brand-new one.  I made up this new recipe on Sunday.  I woke up with a craving in my mouth and no recipe that matched, so I went into the kitchen and started fooling around and...EUREKA! 

Meg’s Made-Up Muffins

Ingredients: butter, white sugar, light brown sugar, eggs, bananas, buttermilk, vanilla, flour, wheat bran, baking soda, salt, nutmeg, cinnamon, apples

Preheat the oven to 350 degrees.  Either grease two sets of muffin tins,( or use cupcake liners )

Mix in large bowl
- 1/2 cup of softened butter
- 1/2 cup of white sugar
- 3/4 cup of light brown sugar
- 2 large eggs
- 2 ripe mashed bananas
- 1 cup of buttermilk
- 1 teaspoon of vanilla

Blend well.

Measure into second bowl
- 2 1/4 cup of unbleached white flour
- 1/4 cup of wheat bran flakes
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 6 shakes of nutmeg
- 2 teaspoons of cinnamon

Stir well

- Peel, cut out the core and dice two small/medium apples (If you only have large, than just do one)

Mix the flour mixture into the egg/buttermilk/butter/sugar bowl.  When blended, add the diced apples.  Spoon muffin batter into muffin tins and bake until the tops spring back when you press your finger on them.  (Around 25-35 minutes, depending on your oven.) Serve piping hot.  They taste good with a slice of butter or without.  They are also good once they cool down to munch on as a snack.

Posted by Meg Tilly on Tuesday, February 05, 2008 in Recipes

Page 1 of 1 pages