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This time, the
struggle was real. TBH I did not really want to bake because it has been like a
million degrees outside so it has been a million^nth inside, and turning the
oven on in my no air conditioner apartment would only make things worse. But
with several bags of frozen brown bananas in the freezer and three on our
counter, something had to be done. It was definitely a sweaty adventure.
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I adapted and
doubled this banana
bread donuts with brown butter glaze recipe for my brown bananas. Don’t
have a doughnut pan, so that was out. Also, the only muffin tin that I have is
for six and that would have taken ages and, hot. So I made nine muffins and a
short loaf. In an effort to get out of the kitchen and save a few calories, I
didn’t make the glaze, as sexy as it sounds. Also switched out sour cream for Greek
yogurt and used a tad less brown sugar (mostly cause I didn’t have it) than
called for.
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Haven’t made too
many muffins in my lifetime. Why? I know not, because muffins are perfectly
portioned (yass, portion control) and
they are like a cupcake’s more wholesome twin. These turned out lovely, not too
sweet except for the chunks of overripe bananas (my b, should have smushed them
a tiny more). They are moist and light, but a nice dollop of plain yogurt on
top will make them an ideal breakfast treat. Yup, counting down until breakfast
tomorrow...
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food for thought...