I love the Martha Stewart recipe for Banana bread, which I usually make as muffins, because it allows you to tweak the recipe and add cranberries, sunflower seeds on top, chocolate chips or even coconut. The girls and Brandon love having a quick snack and sometimes I sub the sour cream for low-fat yogurt, which is the key to making your muffins moist and slightly tangy to cut through the richness. Try these today!
I made the recipe and then added washed and dried black raspberries to the muffins. Blueberries would also work here.
Enjoy!
Happy Baking
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