July 5, 2011

4-H Prep Time!

This week we are busy in the kitchen prepping for 4-H foods judging along with finishing up some arts and crafts and models projects, and the goat show.  We have Vacation Bible School and a few other appointments next week so we're taking this week to get our ducks in a row so that we can be reasonably prepared when judging comes.  (I say "reasonably" because if you know me, you know a lot of times I wait until the last minute to finish up projects that were 95% of the way done two weeks before, that I'm usually 5 minutes late for everything and can never find my flip flops when it's time to head out the door. Maybe that has to do with my flip flops? *wink*)  I can't wait to share pictures and recipes with ya'll.  It'll probably come in August, though.  July is super busy for us.  I shared with my BFF in an e-mail a few days ago all the things we have to do this month and I think I heard her jaw hit the floor (and she lives in another town!).  So "Best of" recipes are still lined up.  Here's a re-post from last year around 4-H time.  Enjoy!  

Bananaberry Muffins

When I found out that my 9 year old daughter would be making muffins for her 4-H project I got the following recipe from my friend Karla over at The Culinary Enthusiast.  These muffins are similar to the Sour Cream Blueberry Bread that my family loves.  Heavenly!

Bananaberry Muffins

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/3 cup butter, room temperature
2 eggs
1 cup mashed ripe bananas (I used two medium-sized bananas.)
1 teaspoon vanilla
1 cup fresh blueberries - rinse and pat dry  (You can use frozen, but rinse them to thaw and then dry with a paper towel.)

Preheat oven to 350 degrees and spray or grease muffin tin.
Place butter, eggs, bananas and vanilla in stand mixer.  Mix on low until just combined.
Sift flour, baking powder, salt and sugar together with a wire whisk in a separate bowl.
Add dry mixture to the wet mixture in the mixer.  Mix on low until just combined.
Fold in blueberries with a wooden spoon or spatula. Reserve some to place on the tops.
Bake for about 25 minutes or until toothpick inserted comes out clean.
Serve while still warm with butter.
Makes 12 wonderfully delicious muffins.

 Hannah with her muffins and Rebekah with her pretzels. My proud little bakers.  Judging is in a few weeks.  We'll be eating a lot of muffins and pretzels with all of the practice they intend to do!

1 comment:

Unknown said...

Thanks for the recipe. This will come in handy, going to pick blueberries on Monday.

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