Banana cupcake muffins…it’s in the bag!

Today is the first day of Spring.  And I am waiting for the 4th Nor’easter snowstorm in as many weeks.  Maybe less.  Today, as the first day of Spring, is also Big Bird’s birthday.  When my daughters were children we would celebrate with a little party for the big yellow guy.  Cake.  Maybe ice cream. Gardening themed party favors.  The works.

My younger daughter had a stuffed Bird who talked when his string was pulled.  Anyone born in the mid-80s will remember.  Now that he is over thirty (but really he simply is always six years old on his birthday) he is incoherent when his string is pulled.  But he is totally vintage.  My older grandson says we should not pull the string any more.  I agree.

This morning snow was forecast (a bit less than we are getting right now) and I was going to sit with both grandsons while their mother went out for just a bit.  So, right after breakfast, I decided to try this simple banana muffin recipe that bragged about no clean-up.  No clean up because the batter was mixed IN A ZIPPERED PLASTIC BAG!

As soon as I came downstairs for breakfast, I started to pre-heat my oven.  375 degrees Fahrenheit.  I had plenty of time before I had to go as it was a little after six.

After breakfast I set to work. The directions were that I was to mix everything in the bag and not dirty any other dishes.  That was a little too crazy for even me…eggs…oil…I needed to set out my ingredients for easy dumping INTO THE BAG.

So here we go…

Makes a couple more than a dozen.

Ingredients:

3 overripe medium bananas
2 eggs
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup vegetable or canola oil
1 teaspoon vanilla

Directions:
1. Preheat oven to 375 degrees Fahrenheit

When measuring all ingredients place conveniently on the work surface in their respective bowls:
2. Measure 1 cup of sugar into a bowl or cup.
3. Measure 1 cup of flour into a bowl or cup.  Add salt, baking soda, baking powder, and cinnamon to the flour.  Stir lightly.
4. Break two eggs into a bowl or cup and beat lightly.  Add the vanilla.
5. Measure 1/2 cup vegetable or canola oil into a cup.IMG_7758

Next:
6.  Put the peeled bananas into the bag and smash with your hands.  Do not zip the bag shut but be careful not to squeeze the bananas out.


7.  Add the eggs.  Seal the bag and shake and squeeze until combined.IMG_7765
8.  Add the sugar.  Seal and squeeze until combined.IMG_7767
9. Dump the flour mixture.  Seal and squeeze until combined.IMG_7766
10.  Add the oiled shake and squeeze until combined.fullsizeoutput_5176

Put aluminum paper cupcake liners into a muffin tin.

Snip one corner off the bottom of the bag.  Make the hole small as the batter is very runny.  Pinch the bag above the corner between muffins.

Bake 20 minutes.IMG_7779

Because the muffins were for a birthday, we chose to call them cupcakes and topped them with icing.  But I tasted one plain and it was delicious with a big mug of tea.  What else is there to do when it is snowing AGAIN!.

The squeezing the batter out of the bag and into the muffin cup is a bit tricky.  But easy to master and quite fun. (Little kiddos can help with the mixing and squeezing in the plastic bag…but an adult or older kiddo is needed for filling the muffin cups). This is an easy, moist, and tasty recipe.  Using the bag makes clean up a breeze.  No sticky mess.  ( I always use a bowl for my garbage…that also makes cleanup easier).fullsizeoutput_5173

Start to finish 40 minutes.  Out the door with birthday cupcakes and a fluffy yellow friend who is a bit more worn than I remember…for a celebration that hopefully welcomes sunshine, flowers, and warmth.  Soon!

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