Yesterday was a cold and very windy day in New England. It felt a lot more like late February then late April. Dinner was an easy one: Turkey Tacos with homemade Salsa. I haven't made the salsa since I last posted about it in the winter and it was even better as the tomatoes have sweetened up! Since I was running around the house with a coat on, the heat cranked up and still freezing, I decided we needed something homey to eat. The kids are not big eaters in the morning and I am always trying to get them to eat a little something; lunch is a long time away. I had 3 big overripe bananas on the counter so I came to view that as a sign that I should make banana bread. I am always tinkering with my recipe and trying new ones when I make banana bread. I am the girl with buyer's remorse; I know there's a better banana bread around the corner. Today I think I have the best. I loved the bread and the kids did too. I actually turned them into muffins and this morning everyone was happily munching on one as they walked out the door. This is not a very dense muffin, rather it is light and buttery. I added sour cream and golden raisins to the batter so they have a certain sweetness(but not overly so). The muffins came out of the oven as we were finishing dinner and Will decided that they would be a perfect dessert as well. Of course, he had to put butter on his as he informed us that anything warm was crying out for butter. Delicious! I actually like the muffins better cool, I thought the butter and banana flavor in them really came out stronger when they were cool. This morning, though, Will was heating his up so he could add his butter! There are worse things, I am sure....
Banana Raisin Muffins (makes 18)
2 cups flour
3/4 cup sugar
3/4 tsp baking soda
3/4 tsp salt
3 large very ripe bananas, mashed(or 4 small)
1/4 cup sour cream
2 large eggs at room temp, beaten slightly
3/4 stick butter melted
1 tsp vanilla
1/2 cup golden raisins
Preheat oven to 350. Grease and flour muffins cups or use liners.
Melt butter and set aside. Whisk flour, sugar, baking soda and salt in large bowl. In separate medium bowl, mash bananas, then add sour cream, eggs ,butter and vanilla. Lightly fold into dry ingredients. When mixture is almost combined, add raisins and fold just until mixed. Divide into muffin cups. Place in middle rack of oven for 18-22 minutes. Muffins will be lightly browned and toothpick inserted will come out clean. Cool in pan for 5 minutes and the transfer to rack.
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