A statement I often make is that I don’t bake. This may be because I have no patience, never have the ingredients on hand and have a penchant for setting dishtowels (or myself) on fire whenever I put carbs in the oven (why can I cook everything else in there??), but as I proved last week, I like to break my own rules.

My first project turned the remnants from almond-milk-making adventures into almond-maple crispy-cookies. I’m a chewy cookie gal, but I’ll still rank these as “pretty darn good.”

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I’ve also been celebrating weekend mornings with excuses for more maple syrup oatmeal scones on the patio (with a good book and hot cup of black coffee). Good to the last bite.

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And not only have I been baking–I got out a real camera. Despite my dislike of my camera (and the fact that I accidentally put my foot in half my photos and had to toss them due to the lack of appetizing-ness of feet), I think I got a pretty snazzy shot (for me) of the simple muffins I whipped up for me and my dad on Father’s Day.

Simply Good Stuff Banana Muffins

muffin

Ingredients

  • 1/2 cup white flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oat bran
  • 1t baking soda
  • 1t baking powder
  • 1/4t salt
  • 1/2t cinnamon
  • 4 bananas, mashed
  • 1/3 cup brown sugar
  • 1/2t vanilla
  • Add-ins of choice: I used almonds and dried cranberries. Because I had almonds and dried cranberries.

Mix your dry ingredients, mix your wet ingredients, add your wet to your dry. Pour into a lightly oiled muffin tin. Pop in a 375 degree oven for 18 minutes. Don’t set anything on fire.

This recipe makes 9-10 dense-yet-fluffy and moist-yet-textured muffins that are perfect for breakfast or portable snackage.

Do you bake? What’s your favorite (baked good) recipe?

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