I am so excited to share a post I did for Frosting for the Cause today. It’s in tribute to my mother, in celebration of who she is, being 9 years cancer free, and for her her delicious banana puddin’, which of course has my own twist on it.
Here is just the start …
This past year I’ve grown an obsession with baking. Baking things I find. Baking things I create.
My husband just shakes his head when I bring home a new cook book. How many is too many? At one point should I seek professional help?
I’m not sure exactly where this new found love came from. My mother can’t make cookies to save her life. She often came to class parties with a bag of Oreos. I always thought it was because she worked at home and outside the home and there simply wasn’t enough time in the day. As I look back now, I realize it probably had more to do with the fact that she really couldn’t bake a batch of cookies without burning them. Ever.
Head on over to Frosting For the Cause to read the rest …
I’m so excited to be posting my very first post. The writer in me wants to give you some great paragraph full of witty, creative sentences that inspire you to go out and create deliciousness. But I’m so excited about my first post and my first step to someday owning my own baking business that I’m going to just dive on in and give you this amazing recipe for my Bango Muffins (plus I figure you can go read my About page if you are looking for some deep, spiritual pining about food and baking)
I got brave and created these after baking a few muffins following different recipes and looking over a few different recipes in my cookbooks and online. This is what I have created with their guidance and some of my own originality.
- 1 2/3 cup of flower
- 2/3 cup brown sugar
- 1 1/4 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/2 tsp salt
- 2 eggs, slightly beaten
- 1/4 cup milk
- 1/4 cup oil
- 2 tsp lime juice
- 1 1/3 cup mango pureed
- 1 med-large banana pureed
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/2 tsp nutmeg
- 2 tbsp cold butter, divided
- 1/4 macadamia nuts
- Shredded Coconut
- Three bowls
- 1 Wooden Spoon
- Pastry Blender
- Muffin Pan
- Butter or Baking Spray or Paper Muffin Cups
- Preheat oven to 350 degrees.
- Grease muffin pan or line pan with muffin cups and set aside.
- Mix dry ingredients (first 5 ingredients) in bowl.
- Make well/hole in center of flour mixture and set aside.
- Break eggs in bowl and beat lightly.
- Add in milk, oil, lime juice and pureed mango and banana. Mix together.
- Pour egg mixture into center of flour mixture all at once.
- Stir with wooden spoon until moistened. Be sure to not over beat/mix.
- Spoon into prepared muffin pan or cups.
- Add Muffin Topping** evenly on top of batter.
- Bake for 15-18 minutes.
- Place on wire rack for 5 minutes to cool.
- Take out of wire rack and cool for 2-3 more minutes.
**Muffin Topping Directions
- Mix all dry ingredients (not nuts).
- Cut butter into small slices.
- Using pastry blender, cut into mixture until it looks like little crumbles.
- Add in nuts and mix some more using pastry blender.
- You can add coconut now or wait and add after they come out of the oven while they are still warm which is what I did.
Makes 6 Jumbo Muffins or 12 Regular Muffins
I got to share these with some pretty cool people today. But the coolest person of all (who I thought might just like these with me) was my dad who was celebrating his 71st birthday today.
Happy Birthday Dad!!!
Shout Outs to: www.allrecipes.com and this amazing cookbook