Wet:
1 egg
¾ cup milk
¼ cup vegetable oil
¼ cup white sugar
2-3 tablespoons brown sugar
¼ cup sugar in the raw (Sugar In The Raw Turbinado Sugar, 6-Pound)
1 tsp vanilla
1 ½ cups apples, coarsely grated
Preheat oven to 350°F. Line/grease 10-12 muffin cups.
Combine all wet ingredients. Combine flour, baking powder and salt. Stir in rhubarb. Pour wet ingredients into dry and blend until flour mixture is just moistened.
Fill muffin cups. Bake 25 minutes or until golden brown and tester comes out clean.
Bananas-I hate having to find the perfect bunch. You know the ones that aren’t super green or the ones that won’t turn brown in the drive home from Wegmans or Price-Rite.
That being said we had bananas that went bad (no they weren’t hanging out behind the garage smoking & drinking MD 20/20 but close enough). So what to do? Make banana bread.
I of course go to Pinterest & find a promising recipe- Graham cracker banana bread. I was trying to stay away from a nut bread because I’m not a huge fan of nuts (insert giggle I said nuts) & even though we have no nut allergies in the family I still am careful around girl child.
One thing I forget about making banana bread is how it looks while being mixed.
I can’t be the only one that thinks vomit am I? And why do Pinterest & blogs never show the vomit looking stage of baking?