Tag: muffin recipe

Banana Oat Muffins

There’s something about the stormy weather that just makes you want to stay inside and bake. So while my kids cozied up to warm mugs of hot cocoa, I decided to make use of my overripe bananas. It seems like every time I buy a bunch, they always seem to ripen faster than we can eat them. Usually, I just put them in the freezer to use for smoothies, but with Hurricane Sandy about to make an entrance, I just feel like nesting. And just in case any of my Brooklyn neighbors decide to brave the Frankenstorm for Halloween treats, I’ll have something to give them (although they’d probably rather some kit kats!)

Talking about storms, I have to be honest with you all. Lately, I’ve been cooking up some storms of my own. With the busy month of holidays behind us, I took a little break, but now I’m back to hosting big Shabbat meals again. I’ve been making lots of new delicious recipes, but I haven’t been able to find the time to photograph anything! Especially with Fridays getting shorter, and my menu’s growing more adventurous, it’s been difficult to document my foodie experiments. I still make an effort to post my weekly menu’s on my facebook page, and I’m happy to share recipes whenever I get a request. So if you don’t already follow BIB on facebook, feel free to join in on the fun.

In the meantime, stay safe and bake up a batch of these delicious muffins before your electricity goes out! The oats add a wonderful texture to the muffins and unlike most banana bread recipes, these are not too sweet, so they are perfect drizzled with some honey, alongside a cup of steaming hot coffee.


1 year ago: roasted eggplants with Israeli salad

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Carrot Muffins

You all know that I’m not that much of a baker, so if I decided to make carrot muffins, there must have been a reason for it. Well, here it goes…

Sometimes things just don’t go as planned. Take this past Shabbos, for example. I had a full house for the weekend, and my menu was planned down to the tee. I usually leave the salad prep to right before the meal, preparing only what needs to be checked or processed in the blender beforehand. I had planned on making a slaw, so I shredded my carrots in my food processor and put it aside in a ziploc. Fastforward a couple of hours and I’m about to prepare the salad. I grab a jar of mayo from my pantry and open it up to find that someone has taken out a spoonful and returned it to the pantry instead of the fridge. I’m afraid to admit that that someone was probably me getting a headstart on my cooking at 12 PM the previous night! So now that there was no mayo, there was no slaw (or caeser salad…or deviled eggs…). Then I realized that we were also out of horseradish for the gefilte fish. While I would normally whip up a russian style dressing, that was not in the cards either. So I served the gefilte fish with wasabi sauce, stashed the shredded carrots back into the fridge, and redid my menu just as my guests were walking through the door.

My mayo-less meal turned out just fine, and that lonely bag of carrots had a calling after all – moist and delicious carrot muffins. You can also bake this into a cake and top with some cream cheese frosting (which I would have done, had I not shredded my carrots in my fleishig food processor). Either way you choose to serve it, you’ll find this recipe delicious. My kids were so excited to come home to freshly baked muffins. I think I have to start doing this baking thing more often!

 

1 year ago: sundried tomato olive tapenade

 

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