What’s Cookin’ in the Country?

Remember Dr. Seuss? Here’s my likeness to his stories…

I love bread.
Sweet bread, crunchy bread, corn bread or French bread.
I love bread.
Homemade or Bakery bought,
High and low I have sought because
I love bread.

This was the reason I named my baking business I had for several years, Breads on Boone. I love baking, eating, learning about, and trying to make new breads! This weekend I even purchased a huge bowl because the recent bread recipes I’ve made are too much dough for my mixing bowl and it’s spilling out! Do you remember the I Love Lucy episode where her dough is rising all over her kitchen? Yeah, that’s kind of how I’ve felt recently! I can’t wait to test another recipe in the new big guy (bowl)!

I’m thankful for cookbooks like Cooking Light that allow me to indulge without as much guilt! I recently tried a new Banana Nut Muffin recipe from Cooking Light that was so moist and full of that wonderful Banana flavor! The Streusel topping adds a nice little sweetness and crunch. These are a great beginning to my bread-loving days! When I made them I knew I couldn’t keep this recipe to myself, that I needed to share it with you!

Banana Nut Muffins:

Ingredients

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

2/3 cup packed brown sugar

2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt
1 cup mashed ripe banana (about 2 bananas)

3/4 cup 1% low-fat milk

3 tablespoons canola oil

1/2 teaspoon vanilla extract

1 large egg

1/4 cup chopped walnuts, toasted

STREUSEL:

6 tablespoons regular oats

5 tablespoons all-purpose flour

2 tablespoons brown sugar
2 tablespoons butter, softened

1/4 teaspoon ground cinnamon

Preparation

Preheat oven to 375°.

To prepare the muffins, lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.

To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.

I paired my muffin with a bowl of oatmeal and it was a great breakfast!

I love to make up a batch of muffins and either share half with someone, or put half in the freezer for an easy breakfast in the days ahead. These freeze great, by the way!

Do you enjoy making breads? I hope you’ll try these! You could celebrate this new month of March by baking up a batch! I know I say to bake something for every holiday, event or day of the year, but why not? These are “light” and God gives us richly all things to enjoy! Sooo, Enjoy!

With love from my country kitchen,

5 thoughts on “What’s Cookin’ in the Country?”

Darlene Tregaskis says:

March 2, 2015 at 7:24 am

I just saw a tip on yahoo about cooking green bananas (in their skin on a cookie sheet) at 350 for 5-7 minutes. The skin turns brown, they ripen and become sweet ready for use for banana bread. It made me think that’s like God putting us in the oven to ripen us for use. so we will be sweet and ready for use.

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1. RefreshHer says:
  
  March 2, 2015 at 7:32 am
  
  Thanks for the good tip AND great analogy, Darlene!
  
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comehomeforcomfort says:

March 2, 2015 at 3:30 pm

Did you know today is Dr. Seuss’ birthday?? Your little poem is so clever, although I’m not surprised. 🙂

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1. RefreshHer says:
  
  March 2, 2015 at 9:02 pm
  
  Ha! No, I didn’t know about this being his birthday! Poets must stick together! =)
  
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