My super secret recipe project is moving right along and it feels like such an unusual, unexpected adventure. I cannot wait to share details with you and show you why things have become so quiet around here. But for all of the excitement, my new year has certainly been thrown into a tailspin. So many recipe ideas are swimming around in my head and they just have to wait for now. I did manage to squeeze in these banana bread muffins and I hope you enjoy them. I’m also lining up a few guest posts!
It’s been a whole lot of non-stop work lately and I’ve never been good at balancing life and work. It was different back in the 9 to 5 days. Get up, go to work, get it done, come home and relax. Now my days consist of work>break>work>errands>work>break>work and I often find myself still plugging away at 10pm or on a Sunday afternoon. I’m lucky to have a very patient husband (football playoffs help). And I know the overlap between personal and work time is draining but I can’t seem to stop. These days I often find myself working in my dreams. Two nights ago I was planning out the food styling for a layer cake shot as I slept. On one hand this is very productive. The negative about planning out food photography while sleeping? I was using props I don’t actually own. I woke up and thought “Why yes, an eggplant-colored cake stand would look lovely with the cake. If only I had one!”
Lately Pinterest has been one of my favorite ways to take a mental break. When I’m super busy, I always find my creative side bursting with ideas that I don’t have time to properly deal with. Right now I’m obsessed with taking my food styling to the next level. I find myself wanting to spend hours on pinterest studying gorgeous photos. How are the props balanced, how is the light bouncing? What makes this a gorgeous photo? What would I have done differently? I’ve been slowly buying up new props and backdrops to experiment with and I’m really itching to get started. But it will have to wait for just a few more weeks!
These banana bread muffins were a request from the hubby. I’ve never been a huge fan of banana bread but I fell in love with this recipe. Moist, not overly sweet, nutty, soft, not overly dense. A great breakfast on a lazy Sunday morning. I’m looking forward to lazy Sunday mornings in the very near future.
- 10 ounces (2 cups) all-purpose flour
- 1 1/4 cups toasted walnuts, chopped finely
- 5 1/4 ounces (3/4 cup) sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas, mashed
- 1/4 cup plain yogurt
- 2 eggs, beaten
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees. Grease a large muffin tin.
- In a large bowl, whisk the flour, sugar, baking soda, salt and walnuts together. In a separate bowl, combine the bananas, yogurt, eggs, butter and vanilla. Fold the wet ingredients into the dry until just combined. Scoop the batter evenly between the muffin tins.
- Bake until the muffins are golden brown on top, approximately 20-25 minutes. Serve warm or at room temperature.
Adapted from The Best New Recipe by Cook's Illustrated Magazine
More Fabulous Muffin Recipes:
- Spabettie: Sugared Chai Latte Banana Muffins
- Cookistry: Masa Muffin
- All Day I Dream About Food: Chocolate Pecan Muffins – Low Carb and Gluten-Free
- A Kitchen Addiction: Chocolate Chip Yogurt Oat Muffins
- That Skinny Chick Can Bake: Buttermilk Crumb Muffins