Country Kitchens + Banana Muffins
{via English Home Magazine}
I wish this were my kitchen.
Stone floors, Aga, incredible island, dogs and all.
More than anything though, I love the coziness of this kitchen.
I gotta have a cozy kitchen.
On Tuesday, before the sun came up, I warmed up my non-Aga oven,
had Ella Fitzgerald on Pandora, put the kettle on
and made a batch of banana buttermilk muffins.
If my kitchen doesn't look good, by golly it will smell good!!
99.9% of the time school day breakfasts consist of a soft boiled egg+ toast + yogurt
for the boys. And a protein bar for me. A smoothie if we are feeling fancy.
Occasionally, I'll have a hankering for something warm, sweet, and
fresh from the oven. With a tiny bit of extra planning {not my forte} it really doesn't
take much more time in the morning. I measured my dry ingredients
and lined my muffin pan the night before.
Added the wet ingredients in the morning and they were out of the oven before
I heard the floors creaking upstairs.
Banana Buttermilk Muffins
1 3/4 c flour
1/2 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 c buttermilk
2 mashed up ripe bananas {about 1 c}
2 TBS canola oil
1 egg
1 tsp vanilla extract
Preheat oven to 375
Line muffin pan with paper liners.
In large bowl combine flour through salt.
In another bowl combine buttermilk through vanilla. Add buttermilk mixture to flour mixture and stir till just combined. Fill muffin cups 3/4 full. {I use an ice cream scoop} Bake 15-20 min.
Store in a zip lock bag once cooled. If you have any left to store that is. They didn't last very long here. This is a quick and easy way to use up your overly ripe bananas too!!
