the best banana muffins ever

Or so I've been told by WJ's first grade class. Hehe!

So you remember the other day I was making banana muffins for WJ's un-birthday at school? Apparently they were a big hit. How big a hit you ask? A half dozen or so of them asked for the recipe. Yes! You read that right. First graders asked for the recipe for my banana muffins. Too funny! I typed it up, took it to school, and made copies for the teacher to handout. I'm sure their parents will be thrilled.

For those of you who might want to try the best banana muffins ever, here's my secret recipe. Enjoy!

Banana (Nut*) Muffins

1 cup sugar
1/3 cup margarine or butter, softened
2 eggs
1 ½ cup mashed ripe bananas**
(3 to 4 medium)
1/3 cup water
2 cups flour
1 tsp baking soda
½ tsp salt
¼ tsp baking powder
½ cup chopped nuts (omit nuts if desired)*

Heat oven to 400◦. Grease bottom only of muffin tins (or loaf pan to make bread). Mix sugar and margarine. Stir in eggs until blended. Add bananas and water; mix thoroughly. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into tins (or loaf pan). Bake approximately 23 minutes or until dark golden brown.

*I use chopped walnuts in mine, but you can also use pecans or omit the nuts entirely.

**I take bananas that have started to turn and throw them in the freezer until I’m ready to make muffins (bread). Thaw in a bowl the day before. Note: The banana skins will turn black while in the freezer, but the soft, ripened bananas are the best for this recipe.

Holidailies recipe swap

The cookie recipes are from my dear Aunt who passed away last Thanksgiving. Every Christmas she would bake up a storm and have tins full of wonderful delights for everyone who came to visit. Yum!!

Lemon Squares

Blend 1 can condensed milk with 1 tsp lemon rind and 1/4 cup lemon juice. Set aside to thicken.

Cream 2/3 cup margarine with 1 cup brown sugar.
Sift 1-1/2 cups flour, 1 tsp baking powder, 1/2 tsp salt.
Add 1 cup oatmeal and mix.

In lightly buttered 12/13 pan spread 1/2 mixture in pan. Add lemon milk mixture over top and spread. Add remaining crumb mixture over top.

Bake at 350 for 25 minutes.

Cool 14 minutes and cut in squares. Leave in pan till school. Sprinkle with powdered sugar.

Butter Balls

1 cup margarine or butter
4 Tbsp powdered sugar
2 cups sifted flour
1 cup finely chopped walnuts
1 tsp vanilla

Cream butter and sugar, add flour, then nuts and vanilla. Knead with hands and form into balls. Place on ungreased cookie sheet and bake at 375 for 8-10 minutes (until lightly brown). Roll in powdered sugar.

Note: Do not use mixer! Mix by hand.

Almond Cookies

Cream 1 cup margarine with 1 cup sugar. Add 2 egg yolks and 1 tsp almond extract. Blend well. Add 2 cups sifted flour and 1 cup chopped almonds. Roll in hands to form balls. Press down slightly.

Bake at 325 for 15 minutes. Cool and spread with tea frosting. Top with 1/4 almond.

Tea Frosting
Dissolve 4 tsp plain instant tea into 2 Tbsp milk. Cream 1/2 cup margarine. Add 2-1/2 cups powdered sugar and tea mixture. Beat until spreadable. Ice cookies and top with 1/4 almond.