Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Monday, May 24, 2010

Apricot filled Banana Muffins

Oh My! These are so tasty. I found this recipe in the “Baking without Fat” cookbook. They smelled so good while baking that I couldn’t even wait for them to completely cool down before I ate one. Fabulous. I love the texture of using the oats and oat bran, instead of flour. Very sweet and moist. Almost like having a delicious bowl of oatmeal in muffin form.


1 ¾ cup rolled oats
½ cup oat bran
1 tsp baking soda
1 tsp cream of tartar
¾ tsp cinnamon
1/8 tsp nutmeg
¾ cup pureed bananas (approximately 1 ½ large bananas. It took three bananas for me, but mine were fairly small)
1/3 cup honey
2 Tbls pure maple syrup (I didn’t have pure syrup and decided to omit this ingredient. The muffins still turned out fabulously without it.)
1 tsp vanilla
½ cup non-fat milk
3 egg whites, lightly beaten
¼ cup fruit-juice sweetened apricot preserves (I used “Simply Fruit”)


Preheat oven to 350. Pulse rolled oats and oat bran in a food processor for 10 seconds. In a medium bowl combine the oat mixture, baking soda, cream of tartar, cinnamon & nutmeg. Mix well and set aside.

In a small bowl combined the pureed banana, honey, maple syrup, vanilla and milk; pour into oat mixture. (I used my food processor to puree the banana, then added the other ingredients to the bananas and pulsed for a few seconds to combine.) Stir until just blended. Gently mix in egg whites. Do not over mix.

Using a nonstick muffin pan, fill each muffin cup with approx. 1/3 cup of the batter. (Makes 12 muffins) Top each with 1 tsp. preserves. Bake at 350 for 20 – 25 minutes. Cool on wire rack for 10 minutes, and remove muffins from pan.


5Youngers said...

Those look heavenly!

Columbo said...

OMG, these are sooo tasty! Needless to say, I can't eat just one at a time. By far the best muffins I have had.

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