Muffin Baking

Baking with a preschooler is fun but MESSY! Here is a tasty recipe we have made a few times, each time Ruthie has spilled chopped walnuts all over the place! The second time it happened I thought it was so ironic that I couldn't stop laughing and ran to get the camera to snap pictures. My sister, Hannah, requested this recipe... Here it is!

Banana & Cinnamon Muffins

(from Skinny Bitch: Ultimate Everyday Cookbook)

One dozen

1 1/2 cups almond milk (or rice milk)

2 tsp. apple cider vinegar

2 2/3 cups flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. salt

2 1/2 tsp. cinnamon (divided, some is for the topping)

1/3 cup margarine

3/4 cup sugar

1/4 vanilla soy yogurt

1 tsp. vanilla extract

2 large bananas, mashed

1/3 cup chopped walnuts

1/4 cup packed brown sugar (for topping)

Preheat oven to 325 degrees. In a small bowl, mix milk and vinegar and let sit until curdled. In a large bowl, mix together the flour, baking powder, baking soda, salt and two teaspoons of cinnamon. In another large bowl, beat the margarine and sugar with a mixer until fluffy. Add the yogurt, milk mixture and vanilla. Beat until well mixed. Pour the wet ingredients into the flour mixture and stir until just incorporated. Stir in the bananas.

In a small bowl, add the walnuts, brown sugar, and the remaining 1/2 teaspoon of cinnamon. Set aside. Spoon the batter into paper muffin liners in a muffin pan until they are about two-thirds full. Bake for 10 minutes. Remove from oven and add the walnut mixture to each muffin. Return to oven and bake for another 10-15 minutes, or until a toothpick comes out clean. Place on a wire rack to cool.

*In our experience, this has made quite a bit more than a dozen muffins!