The leaves are beginning to change color for Fall as I enter only the second real Autumn of my life. We’ve been here in Virginia for 14 months now and I’ve had the pleasure of experiencing my first full set of seasons. Cooler weather foods are already starting to appear on our menus; My “Olive Garden” sausage and kale soup is one of my daughters favorite things. A newer favorite are Bisquick Banana Muffins which I began making for her last year as she struggled with the issues of attending a new high school for her Senior year.
It was very difficult seeing my shy daughter become frustrated in her attempts to make new friends, on cold or difficult days I’d pop muffins or cupcakes in the oven when school was out so by the time the bus dropped her off there’d be the wonderful scent of baking and the warmth of tea and goodies waiting for her. One of the biggest hits were these muffins (try them with homemade chicken soup).
Bisquick Banana Muffins
1/3 c. vegetable oil
1/2 c. sugar
1 tsp. vanilla extract
1 1/2 c. Bisquick
1 c. mashed bananas
Preheat oven to 375 degrees. Mash the banana and set aside. Beat the egg then stir in oil, sugar, vanilla and banana. Add Bisquick and stir just until combined. Fill paper lined muffin tins 2/3 full. Bake for 15 minutes or until toothpick inserted in center comes out clean. Yields 8 to 10 muffins.