Do you remember the Highlights magazine from your youth? I didn’t have a subscription as a kid, but there were tons of copies in our local doctor’s office and I loved to search for the hidden pictures while I waited. The In-Laws gave Tartlet 1 a subscription to the magazine a couple of years ago, and she and Tartlet 2 have enjoyed the stories and activities. This year, the In-Laws also gave Tartlet 3 a subscription to Highlight’s High Five, and at age 5 there is little more exciting than getting your own mail, especially your own magazine!
In the magazine that just arrived, there was a recipe for ‘Monkey Muffins’, a whole wheat banana muffin. Of course, the magazine depicts a smiling mom and daughter pair in a spotless kitchen and the kid manages to crack the egg into the batter without getting egg shells in the bowl, but we managed our own version just fine. And I have to say that Tartlet 3 was thrilled we made these together. She and Tartlet 4 helped fill the muffin tin, with overzealous hands, so the muffins spread quite a bit on top and we still had enough batter for a mini loaf. I think it would make about 15-16 muffins normally.
Tartlet 3 gave them a critical taste test and declared them to be wonderful and said we need to keep the recipe so we could make them together again. They are nice and tender and have a good taste, and we will probably make them again soon.
Monkey Muffins (by Mary Mulard from Highlight’s High Five, Sept. 2008)
2 c. whole wheat flour
1 t. baking soda
1/2 c. shortening
1 c. sugar
2 large eggs
1 t. salt
1 t. vanilla
1/2 c. sour cream (we used light sour cream)
Preheat oven to 350 F.
Cut four bananas into pieces and mash them.
Put flour and baking soda in a mixing bowl.
Put shortening and sugar in a large bowl and beat until creamy. Add eggs and mix. Add bananas, salt and vanilla. Mix well.
Add the flour mixture and sour cream. Mix well.
Fill muffin cups 1/2 full. Bake for 15-18 minutes.
Makes 12 muffins plus a mini loaf.