Caroline commented on my Greek Tortellini Salad post recently that she had bookmarked it to try. That gave me a giggle, as at that very moment I had a printed copy of her Banana Date Muffins recipe sitting out on my counter, waiting for me to have time to get them made. I love that about blogging...'meeting' people you would never otherwise run across, and sharing ideas, experiences, and, yes, recipes.
I adjusted the recipe to substitute for my lack of brown sugar and self rising flour. My adjustments are in parentheses.
Mix together wet ingredients:
·
2 bananas...overripe is best
·
1/2 cup vegetable oil
·
2 eggs
·
1 tsp vanilla extract
Stir together dry ingredients:
·
3/4 cup soft brown sugar (I used white sugar plus 2 Tbsp molasses)
·
1/2 tsp cinnamon
·
1 1/2 cups self-rising flour (I used all purpose flour plus 2 tsp baking powder)
·
½ tsp salt
·
1 tsp baking soda
· 4 oz chopped dates
· 4 oz chopped dates
Mix wet and dry ingredients just till combined. Fill muffin tin and bake.
(I had five smallish bananas to use up, so I doubled the recipe.)
The first batch I baked at 300° F, which is the conversion I figured for the Celsius temp listed in Caroline's recipe. I'm not sure if my conversion was wrong or if my oven thermostat is off. They spread out a lot and fell. But they tasted really good...maybe a little too sweet...I may have measured inaccurately as I was doubling the recipe.
These look like cookies on a cookie sheet, huh? Nope those are my muffins.
I turned the oven up to 350° F and tried again. The second batch turned out much better looking. I will definitely be making them again.
And now, in honor of Caroline's fun 'beauty empties' posts, I present...
...my empties. I used up the last of each of these items making these muffins. Will I buy them again? Why, yes. Yes, I will. :)