Newsletter Sign Up
This site is infrequently updated. In the mean time, I am writing bi-weekly about life & stuff & things via newsletter.
a girl lives in brooklyn
I had the leftover Mac N Cheese for dinner, it was just that good! Thankfully, I actually ended up finishing it off. Usually with large dishes like that, it takes me several days to get through all of it myself. While I was eating, I watched an episode of Everest: Beyond The Limit from Netflix Instant Watch. That show is nuts!
After thinking about how crazy it would be to climb Mt. Everest, I decided to make Banana Pumpkin Muffins to use up some old bananas my roomate donated to me. I made these a few weeks back but I wasn’t satisfied with how they turned out, so I made some scary adjustments and was almost expecting these to be duds. While the muffins baked, I cleaned up the kitchen. Once done baking, I took a taste test and they were super delicious!
Total Wednesday Cost: $0
In a large bowl, stir together 3 mashed bananas, 2 eggs, 4T softened butter, 1 1/3C canned pumpkin, 1/2C honey, 1t vanilla, and 1/2C white sugar. In a smaller bowl, mix 2 1/2C flour, 1t baking soda, 1t baking powder, 1/2t salt, 2t pumpkin pie spice, and 1t cinnamon. Then stir the dry ingredients into the wet until just combined. Use an ice cream scoop to pour the batter into greased muffin pans. Bake at 325 for 25 minutes.