Monday: Pancakes, bacon, and fruit before tee-ball
Tuesday: Burgers on the grill, corn, chips and veggies and dip, watermelon
Thursday: Chicken salads with lettuce and tomatoes from our very! own! garden!
Friday: Something? After a dive meet?
Saturday: There's a baseball tourney in town... Ben wants to have the whole team over...
And now! A brand! New! Recipe!
Fat Elvis Muffins
Prep Time: 8 mins if your kids are in your way
Cook Time: 15 mins, shorter if you have somewhere to be, longer if you are, say, elbow deep in a sink of breakfast dishes
Yield: 18 muffins
3 ripe bananas
20-ish unwrapped Hershey's kisses
2 TBS creamy peanut butter
1/3 C oil
2 splashes vanilla extract
1 + 1/2 C flour
3/4 C sugar
1 t baking powder
1 t baking soda
Preheat the oven to 350 and line 1+ 1/2 muffin tins with cute little muffin cups. TRY TO BE SEASONAL.
I am a lazy baker, so I make these in one bowl and mix them with a spoon because fewer dishes is a WIN in my book, and I already had to use the food processor (more on that in a second), so my sink was full.
Mash the bananas in the bottom of a medium to large mixing bowl. I use a potato masher.
Pulse the Hershey's Kisses in your food processor until they are ground into delicious chocolate clumps.
Add the pulverized Kisses and the peanut butter to the mashed bananas and stir into a paste. Keep stirring and add the oil, buttermilk, vanilla, and egg.
Add the flour, sugar, baking powder and baking soda and stir.
You know what muffin consistency should be, and if your batter is too wet, throw in some more flour. Too dry? MOAR buttermilk, another egg, another sad banana, some applesauce-- you're the baker here; make the call.
Fill your cute little (SEASONAL) muffin cups about 3/4 full-- I sued about 2 TBS batter per cup-- and bake for around 15 minutes. These are pretty forgiving, so use your best judgement and check on them a couple of times.
They TOTALLY match my counter: