Labor Day weekend here already.......

For those of us living along the Gulf Coast, we have a hurricane to worry about. I’ll bet there won’t be much Labor Day celebrating going on down here. TF and I are as prepared as we will be, let’s just hope Gustav decides to go elsewhere.

Aren’t we blessed with a beautiful earth.

Yesterday I made the most wonderful muffins, they were moist, wholesome, and yummy… Here’s the recipe:

Whole-Wheat Banana-Nut Muffins:
Recipe from the Houston Chronicle,Flavor section 8-28-08

If you want to reduce the calories, sweeten the muffins with ½ cup of agave syrup instead of brown and granulated sugar.
Ingredients:
¼ cup ground flax seed
1 ½ cups minus 1 TBL. - Whole wheat flour
¼ cup brown sugar
½ cup granulated sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1/3 cup chocolate chips (optional) I used the mini chocolate chips.
¼ cup chopped walnuts or pecans (optional)
2 eggs, beaten
¼ cup applesauce
4 TBS. melted butter
3 bananas, mashed (the browner the banana, the sweeter the fruit.)
1 ½ tsp. vanilla
Sliced banana or raw sugar for garnish (optional)

1) Preheat the oven to 350 degrees and place the rack in the center of the oven. Use 16 muffin-tin liners or spray with nonstick cooking spray.
2) Sift the dry ingredients into a large bowl, then stir in the chocolate chips and nuts. In a separate bowl combine the remaining ingredients.
3) With a rubber spatula or wooden spoon, carefully fold the banana mixture into the dry ingredients until just combined. The batter should be thick and chunky; over mixing will produce a dense, rubbery muffin. (I made sure that the batter was mixed with no flour showing and my muffins came out good.)
4) Spoon into prepared muffin tins and, if desired, place one slice of banana on top of each or sprinkle with a scant amount of raw sugar. (I didn’t put anything on top of mine.)
5) Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
6) Place muffins on a wire rack and cool for at least 5 minutes before removing from pan.

This recipe makes 16 muffins (an entire week of breakfast). If you want something that is easy to hand the kids, as they run out the door to school, then this is it. I loved the light, banana taste that these muffins had and my grandkids loved them. They will freeze easily with a one minute hit in the microwave to warm up.

Have a great weekend everyone!