Continuing with the Mayberry theme, today's muffins come from Aunt Bee's Mayberry Cookbook.
Barney's Banana Muffins
1 1/2 medium bananas, mashed
1/2 cup sugar
1 cup flour
1/2 teaspoon baking soda
1/4 cup melted butter (recipe calls for oil, but you already know that I always use butter!)
1 Tablespoon water
In large bowl, beat the egg, and then add the other ingredients, stirring just until moistened.
Pour into greased muffin pans.
Bake in preheated 375º F. oven for 10-12 minutes.
Makes a dozen.
This is the first time I've made these muffins, and boy are they good.
We're having them with corn chowder.
My corn chowder breaks all the rules. I don't use any fish/meat base. I don't use milk. I use only potatoes, onions, and corn.
Saute a small onion or shallot in 1 T. butter or olive oil (or a mix of each) in soup pan.
Add 2 1/2 cups chopped potatoes (peeled or not, your choice) and cook just a bit with the onions.
Then add 3 cups water, bring to a boil, and simmer on the stove.
When the potatoes have softened, add 1/2 of a 10 oz. bag of frozen corn and cook a little longer.
Salt and pepper to taste.
Because Tom likes milk, I remove my portion, and he puts in some milk. This is a good amount for two people. When the kids were home, I doubled it.