Monthly Archives: July 2015

Banana Muffins

I have been making banana bread from what we call the plaid cookbook, the original “Better Homes and Gardens Cookbook” for years.  It’s good but I’ve noticed lately that I’m the only one eating it.  Recently I was visiting my daughter and her family and our grandchildren wanted to make it.  She has the newer version and they have radically changed the recipe!  Luckily, I have a recipe app in my Ipad where I keep some of my most commonly requested recipes.  It doesn’t have a lot because I’m not the one in the family who is generally requested to cook.  Darrold and Ellen, our daughter, are the cooks in the family.  This is one thing I do well, though.  Ellen suggested we make muffins instead of bread for portability.  Our grandchildren are 10 and 13 and both on swim team so they expend a lot of calories each day with 90 minute practices daily and meets once or twice a week.  The first batch was gone the first day so we made a double batch the second day.  They lasted two days.  Then I made a batch when I got home and Darrold has declared them the best he’s ever eaten.  One thing I did differently was to not let the bananas get overly ripe. I used to let them get almost black but this time I used them when they were spotted brown.  A chef friend said he uses more bananas than the recipes call for so that’s what I did.  I also double the vanilla, too.  The recipe doesn’t call for vanilla but I’ve been adding it for a long time. The town of Liditz, PA, is not too far from our daughter’s house and the Wilbur Candy Co. there has the best chocolate I’ve had anywhere in the US at least.  I bought some of their tiny chocolate chips and added those to the muffins and they were wonderful.  It seems that you can add anything you like – nuts, dried fruit, etc – and it works well

Banana Muffins

1/3 C butter
1/2 C sugar
2 eggs
1 3/4 C sifted Red Fife Sifted (formerly Bolted) Flour – I generally don’t use a sifter but I take a knife and swirl it around in the flour to loosen it.
3-4 moderately ripe bananas
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla

Optional

1/2 C dried fruit
1/2 C nuts, any kind
1/2 C chocolate chips, small if you can find them

Cream together butter and sugar; add eggs and beat well.

Beat in flour, then bananas

Blend in baking powder, baking soda, salt and vanilla

Stir in any extra ingredients

Fill greased or in cupcake cups to the top.

Bake at 350 deg for 30-35 minutes.

Name Change for Red Fife Bolted Heritage Flour

We are in the process of transitioning the name of our Bolted flour to Sifted flour because that more aptly describes what it is.  It has about 90-95% of the bran sifted out which leaves the germ, where all the nutrients and oils reside, and the endosperm, which is the inner part that makes upContinue Reading