Sorry I called you bitches. I'm sure all 3 of my readers are awesome as hell and very un-bitches. Anti-bitches, if you will.
Ok, so when it comes to carbs these days I tend to get a good majority of mine through fruits and vegetables, so when it comes to bread type products I try and jam any extra nutritional benefit I can into it.
I present to you: Banana nut muffins you can make with things likely in your kitchen already!
You will need:
3/4 Stick of butter (you could PROBABLY get away with 1/2 stick.)
1/2 Cup of sugar
3/4 Cup of brown sugar
3 Brown as hell bananas
1 Cup Greek yogurt instead of oil!
1.5 Teaspoons vanilla
1.5 Teaspoons of cinnamon
1/4 Teaspoon of salt
1.5 Teaspoons of baking soda
2.5 Cups of flour - I think I ended up using 2 and 3/4 cups because I used 4th bananas
1/2 Cup of nuts. Or a full cup. Whatever. :)
I don't know about ya'll, but I usually have anywhere from 2 to 8 frozen gross bananas in my freezer. These four were no exception. I had to let them sit out for a while to defrost, then mashed the crap out of them. My 4 year old was in charge of this part.
In another bowl (or just use the same one like me!) add the room temperature butter and the sugars. If you're fancy, love doing extra dishes, or have the counter space cream the butter and sugar together in a separate bowl. Then add eggs, yogurt and vanilla and combine.
Add your dry ingredients.
Scoop into muffin liners or greased tins and bake at 325 F for 25-30 minutes. This will make 18-20 standard sized muffins.
Or 12 awesome muffins and 8 browned to the point of no longer being edible muffins because I may have forgotten to set the timer the 2nd batch in the oven....
Yeah, like you've never done that before.
Switching gears now, I'm trying to expand my squash horizons. Enter: the Butternut squash.
I had never eaten or tasted a butternut squash prior to cooking this one, but I knew they made soups of them that people went crazy for, so I figured they couldn't be that bad.
Honestly, I would've made soup with it, but I didn't have any cream - so plan B: Roast that thang!
Peel the squash, half it, scoop out the seeds and any stringiness, then chop into bite sized pieces.
Do the same thing with 2 apples of your choice. A firm one would've been a smarter choice, but I'm a sucker for Gala apples and they ended up being pretty mushy while the squash was perfect.
Go for a Granny Smith and this should be like heaven in your mouth!
Arrange on a pan, throw some olive oil over the top and sprinkle with cinnamon (or don't, your choice) then bake for about 20 minutes at 400 degrees until the squash is soft enough to stab with a fork.
I've been eating this as a side dish to steak and chicken all week and it's freaking delicious!