June’s Muffins

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One of Eric’s favorite jokes:

“Do you know the difference between a cupcake and a muffin?”

‘Nothin’.”

That’s why I married him.

Speaking of muffins, I’ve gotten some requests for my muffin recipe, so here it is.  This recipe was created by my mom, June, who is a maker of lovely and delicious things.  I am happy to share it.  It is chock full of good stuff and will stick to your ribs all morning long, which is important if you’re like me and start to get hungry for lunch around 10:30 am.

June’s {Banana Raisin, Banana Cranberry, Banana Blackberry, Whatever-You-Got} Muffins

Stir together these dry ingredients and set aside:

1 1/4 cups oats

1 1/2 cups flour

1 1/2 teaspoons baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 to 1/2 cup sugar (you decide)

In a separate bowl, blend together:

4 very ripe, smashed up bananas

2 eggs (can substitute egg beaters)

1/4 cup olive oil

1 teaspoon vanilla

Add the dry ingredients to the wet ingredients and stir just until blended.  Then fold in two of your choice:

Raisins

Dried cranberrries,

Dried, fresh or frozen blueberries

Fresh or frozen blackberries

Nuts

Chocolate chips (gasp)

Spoon batter into a greased jumbo muffin tin that yields six JUMBO muffins.  Bake in a 400 degree oven for 20-25 minutes until done.

These are best when eaten approximately 9.6 minutes after you take them out of the oven with just the thinnest shave of real butter melting on top.  Someone told me that.

My favorite combo is pecans and blackberries.  So.  Good.  See picture above.

I’ve been known to let bananas purposefully ripen to blackness for the sake of these muffins.  “Oops…look at those poor bananas.  I’d better make some muffins.”  It’s the charitable thing to do.

I suppose you could divide the batter into 12 smaller muffins if you really want to.  But then I’d have to eat two of them and I wouldn’t be able to say, “I just had one muffin for breakfast.”  You decide.  If making the smaller muffins, you may have to adjust the baking time a bit.  Keep an eye on them while they’re in the oven.

These muffins are great to freeze, so bake up a couple of batches and stick them away for on-the-go mornings or when company comes a-calling.  You will be amazing.

And, they taste absolutely fantastic with coffee.

Enjoy.  (And thanks, mom.)

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