OK, so what is it about being at home - cleaning floors, and doing laundry - on a Friday night that I like so much? I think it's that I'm here alone...GF is out at a party to which we were both invited, where neither of us really knows anyone. I said, "uh gee, sounds like a barrel of laughs, but no thanks", knowing that I always like the Friday-night-at-home-alone thing -- even with housework, which I don't generally like. Although I don't have a regular 9-5 workweek, the world's appreciation of Friday nights definitely factors in to this - it feels like stolen time, or holiday...
So I'll also blog tomorrow's breakfast, these muffins This is my standby muffin recipe - when I first discovered it, I made it at least once a week. So, so delicious. It takes about two seconds and uses things I always have on hand (including a freezer full of bananas). It's adapted from The New Lighthearted Cookbook, by Anne Lindsay, which is generally a pretty blah and uninspiring "heart healthy" cookbook - but for these.
WHOLE WHEAT BANANA BRAN MUFFINS
NOTES: I always use three good-sized bananas, and always from the freezer (I thaw them in fridge overnight or microwave on the day). I think this ends up being a fair amount more than the recipe calls for, and is what makes these so moist and yum! Also, my oven bakes these in 18 minutes, not 25. Watch out!
3/4 cup wheat bran
1 cup whole wheat flour
1/2 cup granulated sugar
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 cup mashed banana (remember, 3 bananas!!)
1/2 cup buttermilk or plain, low-fat yogurt
1/2 cup canola oil
In bowl, combine bran, flour, sugar, cinnamon, baking powder, and baking soda; mix well. Add bananas, egg, buttermilk or yogurt, and oil; stir until just combined.
Spoon batter into paper-lined or nonstick muffin tins. Bake in 400 degree F oven for 25 minutes or until firm to the touch.
Makes 12 muffins.