Thursday, April 26, 2012

Country Kitchens + Banana Muffins

{via English Home Magazine}

I wish this were my kitchen.
Stone floors, Aga, incredible island, dogs and all.
More than anything though, I love the coziness of this kitchen.
I gotta have a cozy kitchen.

On Tuesday, before the sun came up, I warmed up my non-Aga oven,
had Ella Fitzgerald on Pandora, put the kettle on
and made a batch of banana buttermilk muffins.
If my kitchen doesn't look good, by golly it will smell good!!
99.9% of the time school day breakfasts consist of a soft boiled egg+ toast + yogurt
for the boys.  And a protein bar for me. A smoothie if we are feeling fancy. 
Occasionally, I'll have a hankering for something warm, sweet, and
fresh from the oven. With a tiny bit of extra planning {not my forte} it really doesn't
take much more time in the morning.  I measured my dry ingredients 
and lined my muffin pan the night before.
Added the wet ingredients in the morning and they were out of the oven before
I heard the floors creaking upstairs. 

Banana Buttermilk Muffins 

1 3/4 c flour
1/2 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 c buttermilk
2 mashed up ripe bananas {about 1 c}
2 TBS canola oil
1 egg
1 tsp vanilla extract

Preheat oven to 375
Line muffin pan with paper liners.
In large bowl combine flour through salt.
In another bowl combine buttermilk through vanilla. Add buttermilk mixture to flour mixture and stir till just combined. Fill muffin cups 3/4 full.  {I use an ice cream scoop} Bake 15-20 min.
Store in a zip lock bag once cooled. If you have any left to store that is.  They didn't last very long here.  This is a quick and easy way to use up your overly ripe bananas too!! 


  1. Oh these not only look amazing they sound sooooooo good. I will have to make this recipe. Love that kitchen too. Hugs, Marty

  2. this look lish! We love muffins in my house and will give these a try.

  3. Just printed that out for next week! Thank you!

  4. Oh my...buttermilk...they look so yummy and light!

  5. Awww, love those little wee fingers reaching for the muffin!! So adorable!

  6. precious little hands :) making these tomorrow for soccer tourney this weekend...yum! and just for the record...i ate (almost) 2 whole lemon cakes thanks to your's/ina's recipe...OMG! i am disgusted with myself...moooooooo!!!!!! so worth it tho, I adore lemon and I can't wait to make more (except I did get tired of zesting :)) Happy almost Friday!

  7. Ohhhh, I could go for one (or two!) of those right now with a cup of coffee. yummy. love the gingham liners on them too!

  8. So pretty (and HUGE!). If I had a kitchen like that I would definitely need to learn to cook a little better. I think you've done a great job of making the kitchen design. Beautiful! :)

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  9. I just made these for my brother's camping trip. Now I'm wishing I'd made two batches as the kitchen smells divine and the treats are on their way to the woods! Thanks so much for the recipe!

  10. I made 2 batches of these in august & froze half. Yesterday I decided to thaw them to see if they were still good... Either I don't remember them well from the 1st time or the freezer just made them better! (I think it's the former)

    Thank you so much for this recipe. I'm not usually a muffin fan but these are excellent! I'm going to make these any time I've got bananas around.