#MuffinMonday: Nutmeg Banana Muffins

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

For Christmas, my uncle got Firecracker an adorable cook’s outfit complete with chef’s hat, apron, potholder, and oven mitt. It’s a little big (okay, a lot big) but that makes it even cuter! The chef’s hat, on the other hand, is a perfect fit! (My kid has a 90th percentile sized head…) In addition to the attire he gave us a “Cook It in a Cup!” kit. The kit includes a cookbook and 6 silicone cupcake liners.

On a rare occurrence there were two sad looking bananas sitting on my counter and I thought it’d be fun to let my son in the kitchen with me and break out his gifts. He loves to mix and pinch salt. I am amazed at how few of the ingredients ended up on the floor, don’t get me wrong, there was a mess to clean up, but it was well worth it!

Making Nutmeg Banana Muffins | Sew You Think You Can Cook

 

The banana muffins from this book were a big hit. And how could they not be? There was a lot of sugar involved! These were not a snack to be enjoyed by a toddler in the afternoon. We opted to leave the chocolate chips out of the recipe due to the amount of sugar. Now, I know the recipes are written to be completed by children, but mixing softened butter and sugar with a fork would never, ever, become creamy and smooth. I broke out my hand mixer for the job.

Eating Nutmeg Banana Muffins | Sew You Think You Can Cook

This recipe makes 12 muffins.

Nutmeg Banana Muffins

Ingredients:

  • 1 1/2 C flour
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 stick butter, softened
  • 1 C sugar
  • 2 ripe bananas, mashed
  • 1 egg
  • 1 tsp vanilla extract

Steps:

  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners, or use silicone molds.
  2. In a large bowl whisk together the flour, baking soda, nutmeg, cinnamon, and a pinch of salt.
  3. In another bowl, use a hand mixer to combine the butter and sugar until smooth. Mix in the bananas, egg, and vanilla.
  4. Add the dry ingredients to the wet and stir until combined. Evenly distribute the batter between 12 muffin cups.
  5. Bake 20 minutes, or until a toothpick inserted comes out cleanly. Allow muffins to cool 5 minutes before removing from the mold to cool completely.

*This recipe is adapted from Cook it in a Cup!*

nutmeg banana muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Blueberry Oatmeal Muffins from A Day in the Life on the Farm

Chocolate Chip Muffins from Karen’s Kitchen Stories

Cinnamon Pear Muffins from Making Miracles

Coconut Lime Mango Muffins from The Spiced Life

Glazed Orange Poppyseed Muffins from Farm Fresh Feasts

Gouda Herb Muffins from Food Lust People Love

Orange Muffins from Passion Kneaded

Disclaimer: This post contains affiliate links. 

CIC: Gingerbread Spice & Onion

CIC-header

This month Jutta challenged us with combining gingerbread spice and onion into one dish.

Gingerbread Spice & Onion

I found myself more stumped than I thought I’d be. I considered going in a sweet direction by caramelizing the onions and putting them in a muffin. But I wasn’t sure how the texture would work out. I considered making a warm and hearty soup or stew. And then I decided on a savory bread pudding and mixing in the spice with the custard. But I was really hesitant – I’ve never had bread pudding before and for some reason I fear I won’t like the texture. Maybe I’ll get over this someday and give it a try. So, bread pudding without the eggy custard is essentially a dressing (or stuffing). That would be a perfect fit with Thanksgiving fast approaching.

I procrastinated on making my dish for weeks, blaming allergies that turned into a head cold that turned into a cough. (Which also explains the lack of posts lately) Turns out procrastination isn’t all bad. I was then handed a beautiful, perfect solution to November’s Crazy Ingredient Challenge.

Red Onion Jam Grilled Cheese

Sunday morning after church I turned on Food Network and caught the end of Southern at Heart, Food Network’s newest star Damaris Phillips’ beautiful show. She was making an onion jam with ginger and coriander. Perfect! I substituted the spices for Gingerbread Spice and used red onion instead of Vidalia to add a beautiful holiday color. This jam is perfectly sweet and an excellent accompaniment to your holiday cheese platter. You could even add it to a grilled cheese sandwich or any sandwich for that matter!

Red Onion Jam

Ingredients:

  • 1/2 tbsp butter
  • 1 red onion, thinly sliced
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1/4 C brown sugar, divided
  • 1/4 tsp gingerbread spice

Steps:

  1. Saute onions in butter with salt and lemon zest until onions are translucent. Stir in gingerbread spice. Add 1/8 C brown sugar and lemon juice. Cook 10 minutes until liquid has evaporated. Stirring occasionally.
  2. Add a little less than 1/4 C water to onions and cook another 10 minutes. Stirring occasionally.
  3. Repeat step 2 three more times. (A total of 40 minutes)
  4. Stir in remaining 1/8 C brown sugar until melted.

Red Onion Jam

To see the other blogs that participated in this month’s challenge click the link below: