Look what I baked!

The Bun is Done! Little Owen surprised us with an early entry into the world - he was one week early! I am smitten. Look at that face! We fully expect him to be walking, reading and writing by month's end :) Love. Due to an emergency c-section, I have been camped out on my glider (the rule in our house is the one that breast feeds gets to sit in the glider :) while Grandma Di cooks (or bakes) up a storm!

She has made us about eight million meals which are all nicely stored in our garage freezer to be consumed in the months to come; she has made us lunch and dinner every night (and even cinnamon swirl french toast our first morning home - yum!!). And in her spare time she has done laundry, vacuumed, and dusted. How lucky are we?? I *might* have teared up when she scheduled her return flight home. Anyhow, as the perfect solution for some over ripe bananas, she baked these amazing Banana Crunch Muffins.

Banana Crunch Muffins

Adapted from The Barefoot Contessa Cookbook

Makes 18 large or 24 regular muffins

Ingredients

3 cups all purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound unsalted butter, melted and cooled (Grandma Di used salted butter)

2 extra large eggs

3/4 cup whole milk (Grandma Di used 1%)

2 teaspoons pure vanilla extract

1 cup mashed ripe bananas (2 bananas)

1 cup medium-diced ripe bananas (1 banana)

1 cup small-diced walnuts (Grandma Di used about 3/4 cup)

1 cup granola

1 cup sweetened shredded coconut

Dried banana chips, granola or shredded coconut (optional)

** Per the new mama's request, Grandma Di added 1 cup of raisins - if you like raisins, I'd highly recommend this step!! **

Instructions

1) Preheat oven to 350 degrees.

2) Line 18 large (or 24 regular) muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

3) Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter in to the paper liners, filling each one to the top. Top each muffin with the dried banana chips, granola, or coconut, if desired. (Grandma Di used coconut and we didn't love it. We will try granola next time - and there will be a next time.) Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Thank you Grandma Di!