It may take a few days to feel like cooking things again after the Thanksgiving feast, but this was a very yummy treat I tried recently. I like doing cupcakes and muffins especially because they’re easy to share and take places. This one uses up two of the primary fruits I enjoy.
What you’ll need:
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2/3 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 1 tsp vanilla extact
- 1/4 cup buttermilk
- 1 cup rip bananas, mashed
- 2 apples peeled, cored & shredded
First preheat your oven to 375 degrees F. Prepare your muffin cups with either grease or paper liners.
In a medium bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mix together the shortening and sugar until creamy and light. Beat in the eggs one at a time. Add the vanilla and buttermilk. Finally, beat in the flour mixture and mix until everything is blended together and a creamy, slightly grainy texture.
Next mix together your mashed bananas and shredded apple slightly and fold into the mixture. Stir a little bit more and then spoon into muffin cups. Fill each cup about half full as these rise quite a bit.
Bake for 20 to 25 minutes and enjoy!
And I’ll take a moment here to say that having fresh eggs has totally changed my baking experience! The color of the yoke is completely different. They are bright orange, not yellow at all, and when beaten they are thick and full of texture. Even in comparison to organic store bought eggs, home fresh eggs make the cake.