Let the Baking Begin
I love fall, winter and spring here in Virginia. I have always been fond of cold weather for several reasons. I love to bake. I really enjoy more hearty foods and I am a sweater and sweats sort of girl. Since we have just now today gotten our first really cool day, I have been baking.
I decided that since my youngest son lives at home again and has such a busy schedule I would use him for an excuse to bake muffins. Poor child lives like his hair is on fire. So to help him at least get a few things that aren't fast food in him, muffins will fit the bill. I can leave them on a plate on the counter for quick exits or freeze them as need be.
I thumbed through The Bread Book by Betsy Oppenneer and found several muffin recipes that I wanted to try. This first one made me curious for two reasons. One is uses no eggs. And two, it uses wheat germ. Now I am not a health food nut, but using wheat germ sounded like a pretty good idea.
This recipe just sounded strange to me and I am happy to say, they tasted pretty good. There was one ingredient that I did leave out because hub doesn't like nuts in his food. So I left the nuts out.
Wheat Germ and Banana Muffins
Makes 12 large muffins
1 1/2 cups all-purpose flour
1 cup wheat germ (you can toast the wheat germ in a non-stick skillet on medium heat and shake or stir in around in the pan until you smell that toasty smell or you can just leave it plain)
1 tsp salt
1 TBS baking powder
1 cup roasted peanuts, chopped
1 1/2 cup buttermilk
1 1/2 cup bananas, mashed (about 3 bananas)
1/2 cup honey
2 TBS vegetable oil (canola will do just as well)
Preheat oven to 375. Grease 12 standard (7 TBS) muffin cups or line with paper liners.
In a large bowl, whisk together the flour, wheat germ, salt, baking powder, baking soda, and peanuts until well mixed.
Combine the buttermilk, bananas, honey, and oil. Stir well, just until combined. Take care not to overmix-the mixture should be slightly lumpy.
Spoon the batter into the prepared cups so that they are 2/3s full. If you want extra-large muffins, fill the cups to the top.
Bake the muffins for 20-25 minutes or until golden brown. Immediately remove the muffins from the pan and serve warm or cool on a rack.