I am feeling so blessed as I write this. Friend Janice and I went to two estate sales this morning before having a quick lunch at Culver's before picking up Friend Fran for an afternoon of canasta at Friend Ellen's.
Janice and I have not been able to go to any estate sales the last few weeks because she fell and had muscle spasms in her lower back. So fortunate that she didn't break anything. At one of the estate sales, I bought a burgundy Lazy Boy recliner for myself that looks almost new. (Guess where I am sitting as I write this? Yep.) We saw so much we would have loved owning, but were able to practice good restraints for the most part. I only bought 4 cookbooks and have already found some recipes I am anxious to try. (Janice bought 2 Gooseberry cookbooks that I hope to look through soon.)
At Ellen's, Janice, Friend Dorothy, and I were partners and Ellen, Fran, and Friend Sharon were partners. We beat them really badly over 2000 points and then even beat them in the revenge round. If we had quit after two hands - Dorothy wanted to play one more hand, they would have won, but as it turned out, we came back and went ahead of them with the third hand. (Dessert was great, btw! I will be sharing it next week.)
To make up for all of the sales we missed while Janice was recouping, we are going out again tomorrow - our usual Estate Sale day (or Friday as you read this...I will be publishing this post in the morning bright and early.) The sales don't look as good as the ones we went to today, but that's okay. We just have a blast anywhere we go. We have stories we could tell if we wanted to.
I know you are reading this for the recipe - (if you are still reading)- so I will quit "talking" and get down to business. I am sharing a recipe I found on a little piece of paper that I had written down years ago. I decided it must have come from a cookbook for my blender until I saw the Better Homes and Gardens Blender Cookbook at Hillcrest Thrift Shop last week. (I don't know if I still have this cookbook or not - that's what happens when you have as many cookbooks as I do.) I first made it a week ago. I followed the recipe as to the amount of batter to put in each muffin cup (2/3 full) and ended up making 12 muffins instead of 8 to 10 as the recipe said. They were good but overcooked and kinda squatty (since they didn't rise much when they baked). Since they had a good taste, I told my husband I wanted to make them again but put more batter in each cup. Then they probably wouldn't overbake either.
As it turned out, I decided to use a 6-muffin cup muffin pan I have that looks like they are a little bigger. (Not sure if they really are as I haven't measured the volume of them.) I filled the cups a good 3/4 full and could have made 8 muffins. Since I was using a 6-cup pan though, I decided to use the rest of the batter in one of my mini-loaf pans. Worked great! The first time I made them, I sprinkled a little extra sugar on top of the batter in the cups. The second time, I decided to sprinkled some prepared cinnamon sugar I had made on top. (If you don't have a blender, you could use an electric mixer, the ingredients just might not be as fine.)
BLENDER BANANA-OATMEAL MUFFINS
1 cup flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking rolled oats
1/4 cup milk (I use skim milk)
1 egg
2 tablespoons oil
1 large ripe banana (My bananas were medium size, so I used 1-1/2.)
Preheat oven to 425 degrees F. Grease or spray 8-muffin cups.
Sift flour and sugar together.
Add oats to mixture.
Put milk, egg, and oil in blender.
Cut or break up banana into blender;
blend till mixture is smooth.
Pour mixture over dry ingredients in mixing bowl.
Stir just enough to moisten dry ingredients.
Fill muffin pan 3/4 full.
(Sprinkle a little sugar on top or cinnamon/sugar blend, if you like.)
Bake for 20 to 25 minutes.
Makes 8 to 10 muffins.
Remove immediately from pans to cool on wire rack or wrap in a towel to keep warm if you will be eating them soon.
I made 6 muffins and 1 mini-loaf. (The mini loaf was done when the muffins were.)
The little mini loaf was just so cute!
Hope you are having a good Friday and weekend.
My new recliner....
Janice and I have not been able to go to any estate sales the last few weeks because she fell and had muscle spasms in her lower back. So fortunate that she didn't break anything. At one of the estate sales, I bought a burgundy Lazy Boy recliner for myself that looks almost new. (Guess where I am sitting as I write this? Yep.) We saw so much we would have loved owning, but were able to practice good restraints for the most part. I only bought 4 cookbooks and have already found some recipes I am anxious to try. (Janice bought 2 Gooseberry cookbooks that I hope to look through soon.)
At Ellen's, Janice, Friend Dorothy, and I were partners and Ellen, Fran, and Friend Sharon were partners. We beat them really badly over 2000 points and then even beat them in the revenge round. If we had quit after two hands - Dorothy wanted to play one more hand, they would have won, but as it turned out, we came back and went ahead of them with the third hand. (Dessert was great, btw! I will be sharing it next week.)
To make up for all of the sales we missed while Janice was recouping, we are going out again tomorrow - our usual Estate Sale day (or Friday as you read this...I will be publishing this post in the morning bright and early.) The sales don't look as good as the ones we went to today, but that's okay. We just have a blast anywhere we go. We have stories we could tell if we wanted to.
I know you are reading this for the recipe - (if you are still reading)- so I will quit "talking" and get down to business. I am sharing a recipe I found on a little piece of paper that I had written down years ago. I decided it must have come from a cookbook for my blender until I saw the Better Homes and Gardens Blender Cookbook at Hillcrest Thrift Shop last week. (I don't know if I still have this cookbook or not - that's what happens when you have as many cookbooks as I do.) I first made it a week ago. I followed the recipe as to the amount of batter to put in each muffin cup (2/3 full) and ended up making 12 muffins instead of 8 to 10 as the recipe said. They were good but overcooked and kinda squatty (since they didn't rise much when they baked). Since they had a good taste, I told my husband I wanted to make them again but put more batter in each cup. Then they probably wouldn't overbake either.
As it turned out, I decided to use a 6-muffin cup muffin pan I have that looks like they are a little bigger. (Not sure if they really are as I haven't measured the volume of them.) I filled the cups a good 3/4 full and could have made 8 muffins. Since I was using a 6-cup pan though, I decided to use the rest of the batter in one of my mini-loaf pans. Worked great! The first time I made them, I sprinkled a little extra sugar on top of the batter in the cups. The second time, I decided to sprinkled some prepared cinnamon sugar I had made on top. (If you don't have a blender, you could use an electric mixer, the ingredients just might not be as fine.)
BLENDER BANANA-OATMEAL MUFFINS
1 cup flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking rolled oats
1/4 cup milk (I use skim milk)
1 egg
2 tablespoons oil
1 large ripe banana (My bananas were medium size, so I used 1-1/2.)
Preheat oven to 425 degrees F. Grease or spray 8-muffin cups.
Makes 8 to 10 muffins.
Hope you are having a good Friday and weekend.
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