Over the years I have experienced many apartment moves for various reasons; closer to a better job, a more desirable area, a cheaper rent, more space, (I vowed no future basement apartments, after my one and only!) I am retired now. It will be great to settle down in a luxury high rise with all amenities in my hometown of Welland.
On this snowy April day, I’m sitting on the bedroom floor, surrounded by a host of closet storage containers. What to keep, what to get rid of? My daughters still don’t understand why I hold onto old greeting cards. Maybe a tote box of them is a lot, but Geez Louise, they are so pretty, or funny, or just a simple reminder of times past. So they will be packed, along with a plethora of family archives like; snapshot albums, children’s artwork, school awards, diplomas and yearbooks.
A folded paper falls out of an old cookbook. I smile as I read an old friend’s recipe for banana muffins.These were a dessert delight we made as teens for sorority bake sales or just our occasional meetings. They were a hit with my kids growing up and remain so to this day. I baked many muffins and loaves for friends too over the years.
Now that we live in the age of Keto and other diets, I’m aware of why the requests have dried up. To be truthful, as much as I enjoy home baked goods myself, I know the battle of the belly bulge. It is nice though, to anticipate an occasional treat. If you’re like me, you’ll understand the feeling of age old pleasure in the smell of a warm kitchen where something yummy is baking. And they freeze well, so enjoy!
Now back to my boxes.
Boomer Banana Muffins
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large bananas, mashed
- ¾ white sugar
- 2 eggs
- ⅓ cup butter, melted
Preheat oven to 350 degrees. (175 degrees Celsius) Grease muffin pans lightly or use paper liners.
Combine dry ingredients; flour, baking powder,salt.
In a separate large bowl, whip together, bananas, sugar, eggs and melted butter.
Fold in dry ingredients and mix until smooth. Spoon into muffin cups.
Bake for 30 minutes, or until tops spring back when lightly touched.
Yield: 12 muffins