Monday, December 27, 2010

Banana buckwheat muffins

AKA: A slight variation of every cake-ish recipe I create...

Light crispy top, ooey-gooey paper wrapped edges - YUM

These turned out light and fluffy, moist and sweet, and they are made of really healthy stinkin' stuff! They are top 8 (plus corn) free.

1 1/2 cups buckwheat flour
1 cup sugar
1 tsp aluminum free baking soda
2 tblspns cinnamon
1/4 tsp salt
1 smashed up ripe banana
1 cup vanilla hemp milk
1/2 cup olive oil

Mix together dry ingredients well, add wet ingredients and mix together until combined. Do not over mix. Fill muffin cups 80% full and bake at 325 degrees for about 35 minutes.

Cleaned up all our Christmas garb! It's beautiful for the first few weeks but the pine needles and sparkle make me pretty Grinchy after a while. Harvey managed to break at least ten ornaments and he and Jack dismantled a stuffed Santa. They unwrapped his "gifts" (oh boy, styrofoam!) which then of course turned into "snow" all over the living room. Blessed creatures.

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