When a lazy Sunday comes around where you wake up and life is good, when you’re relaxed and you know that the day is going to be relatively low stress, making muffins for brunch (or, er, lunch, if you happen to roll out of bed around 11:30am) is the way to go.
These banana muffins are super simple, taste good, and take one bowl and one measuring cup to put together. They take maybe 15-20 minutes to mix up and another 20 to bake. Don’t use the paper liners like I did…they stuck to the muffins. Get out your trusty cooking spray and spray your muffin tins – life will be much easier.
A hint so that you have fewer dishes to clean: When measuring the liquid ingredients, measure the 1/2 c. of milk into a Pyrex glass measuring cup, then add the 1/4 c. oil (so the liquid should be at the 3/4 c. mark). Crack the egg into the Pyrex, then whisk it all together. You’ll save a couple dishes that way, which is good, because who really wants to be doing dishes on a lazy Sunday?
So. Make the muffins. You’ll be glad you did. Then, try to keep from eating all of them in one day…because, well, the husband and I ate way too many of them today. It’s the lazy Sunday curse…when you don’t want to cook, you grab whatever’s handy – bonus points if it’s freshly baked. Bake on!
Adapted from Better Homes and Gardens New Baking Book
1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/4 c. cooking oil (corn, vegetable, canola…not olive)
1. Preheat your oven to 400 degrees F. Spray the cups of your muffin pan with cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the middle of the dry ingredients, and set the bowl aside.
3. In a glass measuring cup, measure the milk (1/2 c.), then measure the oil (1/4 c.). After you add the oil the level should be 3/4 c. Crack the egg into the measuring cup and whisk it all together.
4. Pour the wet ingredients into the well of the dry ingredients, then add the banana. Mix it together until everything is wet, but do not overmix – it will still be lumpy.
5. Divide the batter between twelve muffin cups. Bake for 20 minutes. Cool for 5 minutes in the pan, then cool on a wire rack.