I'M HOME ALONE. DANNY WENT TO WORK PREPARED TO SPEND THE NIGHT.
THAT LEAVES ONLY A FEW THINGS FOR ME TO DO....
SO I THINK I'LL COOK!
FOUND SOME OVERRIPE BANANAS, SOME FROZEN PEACHES FROM LAST SPRING
PECANS.... AND I CREATED A NEW RECIPE.
BANANA-PEACH-PECAN MUFFINS
Makes approximately 24 muffins.
Preheat oven to 375 degrees.
Spray muffin tins with Pam, or use muffin liners, and then spray the
liners with Pam, so the muffins come out clean.
INGREDIENTS:
2 RIPE BANANAS
1 CUP CHOPPED PEACH PIECES
1 CUP CHOPPED PECANS
2 EGGS
1 PKG. CREAM CHEESE- SOFTENED
1/4 CUP SOFTENED UNSALTED BUTTER
2 CUPS FLOUR
1/2 CUP WHITE SUGAR
1 TEASPOON BAKING POWDER
1 TEASPOON BAKING SODA
1/2 TEASPOON CINNAMON
PINCH SALT
1/2 CUP LIGHT BROWN SUGAR
1 TEASPOON VANILLA
Mash banana mix together with peaches. Set aside.
Cream together softened cream cheese and butter. Add white sugar, then brown sugar and cream together until fluffy.
Add eggs and mix until eggs are well creamed in.
Mix the wet and dry ingredients together by hand, so as to not over mix which will make the muffins heavy instead of light and fluffy.
Alternately mix the banana mixture and the dry ingredients into the creamed butter/cream cheese/ sugar mixture. This will be a little lumpy and that is good.
Add vanilla and pecans and mix.
Spoon muffin batter into muffin tins and bake at 375 degrees until toothpick inserted in center of muffins comes out clean. Approximately 20 min.
I took the liberty to drizzle a little powdered sugar frosting over each muffin for just a touch of extra sweetness. These muffins are not extremely sweet on their own, but they are nice and moist.
ENJOY!
Do you see that cute Dragonfly Vase?
It's really a rain gauge I found at Tuesday Morning. Too cute for a rain gauge!
Happy Snow Day.
