With the wind chill hitting in the negative numbers yesterday, Parker and I spent the afternoon indoors and at some point he asked for a muffin. So I pulled out the my new purchase from a recently opened neighborhood thrift store, Housing Works, and we got busy in the kitchen. The New York Times Natural Foods Cookbook from 1971 is packed with some pretty tasty sounding goodies and their recipe for "Fruity & Nutty Tea Loaf" made wonderful muffins in our new star shaped muffin pan. Parker really got into baking this time and was able to recap all of the ingredients to his Dad later that night. Here's the recipe:
1/2 cup blueberries
1 1/2 cups whole wheat flour
2/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oatmeal
2 lightly beaten eggs
1/3 cup softened butter
1 cup mashed bananas
1/2 cup chopped pecans
1/4 cup raisins (we also added cranberries)
pre-heat oven to 350*
1) sprinkle blueberries with two tablespoons of flour
2) mix together flour, sugar, baking powder, salt & oatmeal in on bowl
3) mix together eggs, butter & bananas. Add dry ingredients , stirring until combined.
4) add pecans, raisins ( & cranberries) & blueberries gradually and stir only enough to distribute evenly.
5) if making in a loaf pan - bake 1 hour. we made muffins and baked for 25-30 minutes.
I wanted to thank domesticali for the huge shout out on her site and warm welcome to the world of blogs from all of her friends. Gracias!