I love it when Haley and Trevor are invited someplace for a play date; having something to look forward to, knowing the kids will have fun for a little while…and it gives me another reason to bake! Such an occasion was extended to us, for Sunday morning, by a great couple we recently connected with.
I immediately started thinking about what to make and eventually decided on something semi-sweet, warm, and in several individual servings. Muffins, of course. They seemed like the perfect choice for a Sunday morning. But I wanted a healthy muffin. Not necessarily one loaded with bran, but nothing that seemed like cake, disguised as a muffin.
My search began. A lot of blueberry muffin recipes out there and no shortage of banana muffins, either. I really wanted to use oatmeal and raisins for some reason, so my search continued. It took about one uninspired hour before I came across Eat Yet, and the closest recipe I had had in mind. I modified it quite a bit, but it gave me the base I needed.
I stayed true to the all-purpose flour and whole wheat flour split, immediately maintaining some of the health factor, but I also substituted a small amount of oil for the one stick of butter, cutting back on the fat content. I used an additional banana to keep the moistness, and changed up some of the spices.
Baking is not my forte, so altering recipes like this is a little unnerving. Experimenting with a brand new recipe and serving it to new-found friends was probably not the smartest choice, but luckily my gamble paid off. They were plenty tasty and a hit with the adults and kids alike.
Who knows, maybe we’ve made some good friends, who could potentially be life-long taste-testers. I hope so.
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