Here is another recipe for a simple and tasty muffin. Even better, the recipe is gluten-free. I had some very ripe bananas to use up and decided to experiment with substituting a gluten-free flour blend in my recipe. Muffins do not require much mixing or kneading, so this is the perfect type of recipe to use with gluten-free flour. My muffins were moist and soft with a flavorful bend of bananas, walnuts and chocolate chips. Yum! They quickly disappeared.
Let’s cook something new: Indian Blue Corn Frybread. My brother’s family shared a package of Blue Corn Frybread Mix which they purchased at a Navajo Indian village in Arizona on their cross country trip last fall. I love to experiment with new foods, ingredients and recipes. Of course, I had to learn about blue cornmeal and discovered some interesting facts about blue corn in the process. And I made a chewy cornmeal-tasting bread, too.
While searching for a Banana Bread recipe to bring to a Jazz Brunch last summer, this one caught my attention. It said, “Extreme Banana Nut Bread (EBNB).” “Warning; may be habit forming.” That’s my kind of recipe.