Muffin Recipe

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Muffin Recipe

Oh, what to do with those overripe bananas?? Usually we bake banana bread, but instead let’s look at a delicious muffin recipe from the “Taste of Home” from University of Massachusetts Dining. UMASS dining is listed as number 1 in the nation for excellence.  I adapted this recipe a bit.  As bananas ripen their sugar content increases, so they are very sweet.  I reduced the amount of sugar from 2 cups to 1/2 cup and I believe that the next time I would reduce it even further to 1/3 cup.

Banana Blueberry Muffins

2 1/2 cups unbleached all-purpose flour
1 teaspoon fine sea salt
2 teaspoons baking soda
pinch of cinnamon, or to taste
1 cup butter
1/2 cup granulated sugar
5 medium over-riped bananas, mashed
4 large eggs
1 teaspoon pure vanilla extract                                                                                                                                             1 cup blueberries
1 cup ground walnuts (optional)

1. Preheat oven to 350 degrees. Spray 18 muffins cups with baking spray.
2. Whisk together flour, sea salt, baking soda and cinnamon.  In a separate bowl, mix together the salt, sugar and bananas.  Whisk in eggs, one at a time, and the vanilla.  Stir in the flour mixture, blueberries and walnuts.
3. Divide the batter among the muffin cups.  Bake until a tester inserted in the center comes out dry, about 25 minutes.

Makes 18 muffins

Adapted from UMASS Dining “Taste of Home” 2014

Yummy Blueberry Plum Crisp

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A friend gave me 4 pounds of Damson Plums from her tree.   They are also known as blue plums. I couldn’t imagine what I would do with all of them.  They are small but full of flavor. After reviewing a few recipes, I decided to go with an original creation.  I always have blueberries in the fridge and I thought the combination would be tasty.  I had wanted to add peaches, but the ones I had bought at a local orchard were not ripe enough.  It took about an hour to quarter and remove the pit of all the plums.

Plum-Blueberry Crisp

Blueberry Plum Crisp

4 pounds Damson or Blue Plums, pitted and quartered
1 pint blueberry, washed and drained
1 package of Phoebe’s Kitchen Crisp mixture
1 stick butter, softened

1.  Preheat oven to 350 degrees.
2.  Place plums and blueberries in oven proof casserole.  I used an Dansk casserole dish.
3.  Place butter in medium bowl and add the crisp mix.  Mix and sprinkle on top of the plum-blueberry mixture.
4.  Place in oven and bake for 45 minutes or until bubbly.

Serves 6-8