Friday, November 2, 2012

Bananaberry Fabulous Muffins

See that little girl in the header?

I named this blog after her because when she was two years old she took an interest in cooking and insisted on pushing her own cart.

She also took a liking to blue cheese at an early age.  The girl is a foodie!

We took her to California last March and made the mistake of feeding her some Porterhouse steak from our plate.  Now....she's won't eat steak, unless it's a high quality.

Now the girl is dreaming recipes and insists that we make them!  The latest one involved muffins made of raspberries and bananas.  I only added baking soda and powder because apparently...a five year olds mind doesn't realize these are important.

Please note we only added the raspberries to a small portion of the muffins because The Rookie Foodie's brother was not so sure about how this was going to turn out.  Six year olds have little faith in their sisters.

P.S. The raspberry muffins were awesome.

Mallory has named these:

Bananaberry Fabulous Muffins

3 Large ripe bananas, mashed
1/2 cup white sugar
1  egg
1/3 cup melted  butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
In a mixer, mix the mashed banana, sugar, egg and butter together. Set aside. In a separate bowl, stir together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together! Pour into greased muffin tins, place a fresh raspberry in each cup and push down into the batter. Bake in 350 degrees F oven for approximately 20 minutes.