kruizing with kikukat

Monday, November 7, 2016

Sour Cream Banana Muffins

Fall break came and went.  I'm not sure how I got so little accomplished.  I'm glad tomorrow is a holiday, election results notwithstanding.  I did my civic duty and voted (absentee).  And I will be expecting a day of leisure tomorrow.  Perhaps that's exactly how I got so little done over Fall break.  Oh well. . .

This weekend was far from leisurely.  I watched from the sidelines as our team lost a heartbreaker in the quarterfinals of the state football tournament.  They lost by 1 point.  One point.  Sure, there were tons of terrible calls made and an equal amount of infractions overlooked. . .all benefitting the other team.  But the boys held their heads high and hung in there until the end.  I guess yanking the facemask is allowed in the other league.  It's too bad stupid, integrity-lacking adults ruin it for kids.

On Saturday, OllieMama and I trekked over to the sunny side for some much-needed retail therapy.  We braved the food at Genki Sushi (my first choice Japanese restaurant was not open for lunch).  It was disappointing.  They had no avocado, so they made sushi without avocado.  How can a California roll NOT have avocado?  OllieMama actually wanted to eat the scallop mayo sushi, but it was no longer on the menu.  We also braved the Saturday crowds in Costco.  It was crazy.  At one aisle intersection, there was a massive cart jam.  The ladies "talking story" in the middle of the cart tangle seemed oblivious to the mess they caused.  Once again, I was reminded that Friday evening is the best time to go to Costco.

When I got home, which wasn't late at all, I was greeted by the smell of bananas.  The aroma was a not-so-subtle hint that it was time to do something (other than eat raw) with the bananas.  Luckily, I had sour cream on hand and could whip up a batch of these without a trip to the store.

And Sunday?  Oh, don't even get me started!

click on recipe title for printable recipe

     1/2 c butter
     1 c sugar
     2 eggs
     1 c mashed ripe banana
     1/4 tsp vanilla
     1/4 c sour cream
     1 1/2 c flour
     dash salt
     1 tsp baking soda

Preheat oven to 350 degrees.  Line 18 muffin cups with liners.  Cream butter and sugar.  Add eggs, one at a time.  Add banana, vanilla, and sour cream.  Stir together  flour, salt, and baking soda.  Add to banana mixture.  Divide batter among liners.  Bake for 25 minutes.

No comments:

Post a Comment