You can see I've already eaten one - well someone had to taste test to make sure they were okay...and they were. More than okay I'm happy to say.
Oops I accidentally published this post before I'd finished posting it.... I was about to tell you I'd received a package in the mail recently. It had come from Amazon and inside was a lovely note from a famous blogger to say it was a gift. If the blog awards had a category "worlds nicest blogger" I'm sure Sam would win.
Ripping the package apart, as you do when something arrives from Amazon, I found my gift was a cook book written by another famous blogger. Which is how I came to have a copy of Super Natural Cooking by Heidi Swanson. Thank you Sam. It is full of tempting photographs, healthy recipes, useful information and a rather cute guy on page 184. ...just after the Chocolate Chip Cookies.
Heidi has kindly allowed me to post her recipe for Espresso Banana Muffins.
ESPRESSO BANANA MUFFINS
2 cups whole-wheat flour
2 teaspoons aluminum free baking powder
1/2 teaspoon fine grain sea salt
1 1/4 cups chopped toasted walnuts
1 tablespoon fine espresso powder
6 tablespoons unsalted butter at room temperature
3/4 cup natural cane sugar
2 large eggs
2 teaspoons vanilla extract
1 cup plain yogurt
1 1/2 cups mashed over ripe bananas (about 3 large bananas)
Heat oven to 375F, position the racks low in the oven, and line 12 muffin cups with paper liners.
Combine the flour, baking powder, salt, 3/4 cup of the walnuts, and the espresso powder in a bowl and whisk to combine.
In a separate large bowl or a stand mixer, cream the butter until light and fluffy. Beat in the sugar and the the eggs one at a time. Stir in the vanilla, yogurt, and mashed bananas, then briefly and gently mix in the dry ingredients; over mixing will result in tough muffins.
Spoon into the prepared muffin tin ( an ice cream scoop works well), top with the remaining 1/2 cup walnuts, and bake until golden, about 25 minutes. Fill the cups 2/3 full for regular muffins or to the brim for a big topped version. Cool in the tin for 5 minutes, then turn onto a wire rack to cool completely.
I don't have instant coffee in my pantry so replaced it with Milo, but I think the coffee powder would be better. Heidi must have bigger muffin pans than me because my mixture produced 18 muffins.
Don't forget to make and post your yellow food . Email your entries to me at atasteofyellowATgmailDOTcom by 7th May.
