Week one, done! Week two, bring it on!

I was so excited about the blueberry muffins and the promise of a new creative project, that I eagerly began to search for a new recipe.  I stumbled across banana honey walnut muffins and thought, “Well that just sounds like a little bit of heaven.”  So I dove in, ready for whatever awaited.

Paul and I went grocery shopping and of course it didn’t occur to me to hold off on this recipe until I had an overripe banana, that would require thinking things out and planning before Sunday morning (not so much).  So while walking through the aisles of Trader Joe’s, I told Paul to grab the ugliest banana he could find.  I also just happened to forget to take the butter out of the fridge to soften to room temperature, and instead faced a brick of butter.  Because of my lack of thoughtfulness, I was off to a great start.

Paul began to mash the banana up like crazy (he’s a great soux chef – no clue how to spell “soux”) while I mixed, chopped, poured, and measured all of the ingredients (cursing the far too cold, hard as a rock butter).  Flour clouds hung over the mixer while I prayed that it all blended into a semblance of what could be a muffin batter.

Turns out that those little gifts of loveliness actually worked!  We enjoyed them thoroughly while watching my Seahawks lose (we drowned our sorrows in the sweet deliciousness called “baked goods”).  I sent the extras off to Paul’s office and shared them with the other amazing 3rd grade teachers with whom I work.  They all confirmed that the banana honey walnut recipe is a keeper.  Week two… a success!

Banana Honey Walnut Muffins

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