Muffins, bean salad, guacamole and…school!

Guess what, school is tomorrow!  Eeek!  I must say that I don’t feel ready in the least.  I would much rather stay here and cook to make up for lost time in the last week.  On that same topic, I must explain why there have been no post for the last five days.  To begin, I went to visit my grandparents and from there went to a camp my friend’s family was renting on Great Pond.   While there, we had half a day with power and the next two days I was there we had no power at all.  Two trees had fallen onto the power lines and my friend’s family still expected when I left for there to be no power for a couple more days.  Thus, there was no way to blog at all!

Well anyways, yesterday I got back home and knew that I had to do something for dinner and specifically made bean salad and guacamole for fajitas we were having.  Bean salad is something I generally just throw together without a recipe and the gaucamole is made with a recipe I have just made up.  Here are both my recipes from last night:

Bean Salad:

3 cans beans (drained and rinsed)-I used cannellini, kidney, and black beans
2 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon lemon
1 tablespoon sugar
3 large cloves garlic, minced
2 tablespoons chopped fresh basil
1/4 cup walnuts, chopped fine
1/2 large green pepper, chopped
Slat and pepper to taste

Combine all in a large bowl

Guacamole:

2 avacadoes
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
2 large cloves garlic, minced
salt and pepper to taste

Place all ingredients in a bowl, and using a paring knife, cut up the avacado in the bowl so that it looks like this:

Today though, I decided to make banana muffins for my brothers to keep in their lunch.  I recently recived minature muffin tins from my Aunt who was trying to get rid of some extra cooking things.  They worked very well for gluten-free banana muffins, which turned out wonderfully.  They have cinnamon and a little nutmeg, which make them quite good.  They are best made with really ripe bananas, which we had a plethora of.  The recipe is below.

Banana Nut Muffins
Joy of Cooking
12 Muffins (or 36 miniature muffins)
Preheat oven to 375 degrees.  Grease a 12-muffin pan or line with paper liners. Whisk together thoroughly:
1 1/2 cups all purpose flour
1/2 cup whole wheat flour or wheat bran  (I replaced these two ingredients with 2 cups of a gluten free flour blend, being 1 cup white rice flour, 1/2 cup potato starch, 1/2 cup tapioca starch, 1/2 teaspoon xantham gum)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon grated or ground nutmeg
Stir in:
2/3 cup coarsely chopped walnuts (I omitted)
Whisk together in a large bowl:
1 large egg
3/4 cup packed light brown sugar
11/3 cup mashed ripe bananas (2 or 3)(Really ripe bananas always seem to shrink so three is needed)
1/3 cup vegetable oil
1 teaspoon vanilla
Add the flour mixture and fold just until the dry ingredients are moistened.  Do not overmix; the batter should not be smooth.  Divide the batter among the muffin cups.  Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 14 to 16 minutes(I found that 7-8 minutes is good for the mini muffins).  Let cool for 2-3 minutes before removing from the pan.  If not serving hot, let cool on rack.  Serve preferably the day they are baked.
This entry was posted in Archives, Dinner, Lunch by Madeleine C.. Bookmark the permalink.

About Madeleine C.

Hi I'm Madeleine and I am an avid cook and baker! Between school, homework swimming, and everything else in my life, I really enjoy cooking! I am 15 (now 16) years old, and have two brothers, both of whom have celiac disease along with my father. For this reason, I often make gluten-free things that will satisfy them as well as those who can readily consume gluten. I enjoy making the complex and the simple, and enjoy a challenge while cooking. That's just about it!