Sometimes the most important things in life are comfort food and a house that smells like baking. In honor of those moments, I give you a new recipe I adapted.
3 mashed ripe bananas
½ cup yogurt
2/3 cup melted butter
4 beaten eggs
2/3 cup sugar
juice of 2 limes
In a separate bowl, sift:
1 and ½ cup flour
2/3 cup oats
1 cup shredded coconut
1.5 tsp baking soda
½ tsp salt
Slowly fold the dry ingredients into the wet mixture. Spoon into greased muffin tins and sprinkle extra coconut on top. (Makes about 20 muffins). Bake at 325 F until golden on top.
Note: these freeze well
I love creative cooks! I introduced Red Gem’s chocolate chemist Livy Tarbert to the world, after all.
But she’s not the only one out there being inventive with ancient yet fresh ingredients.
So how about a grilled cheese sandwich made with parmesan and dark chocolate?
Or a pear-apple salad with chocolate vinaigrette? Isn’t that the perfect recipe to blend Corsair’s Cove’s chocolate shop stories with the orchard stories that we Corsettes are getting ready to serve up later this year?
Bread and cheese, fruit and greens…really, it doesn’t get healthier than that!
Jackie Freeman writes about these recipes and more on the KCTS website. I, for one, am very grateful.