Banana Muffins

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Saturday morning.

Today was our monthly community produce exchange. I  scouted around our yard to see what I can bring to the exchange. Everything in our garden was pollenating but no fruits or vegetables appeared yet.

To the side of our yard laid a bunch of lonely lemongrass. A friend had given us a stalk to plant a while back, saying that it was good for sautéing or seeping into teas. That one stalk has bloomed into several stalks now.

Our meals rarely incorporate lemongrass so we tend to ignore it. But also haven’t taken it out of our garden either. I wonder why. Maybe it does so well on its own that we just let it be.

I took the pair of garden scissor and snipped some off some of the stalks. If our family rarely makes use  of it, perhaps someone at the community exchange will.

Maybe then the stalks will feel more loved and valued.

As I went back into the kitchen, I noticed some ripened macho bananas sitting in a fruit basket. My hands twitched. My mind suddenly flashed a picture of freshly baked banana muffins.

So that’s just what I baked. Banana muffins.

So that’s just what I brought to our community exchange. Lemongrass and banana muffins.

BANANA MUFFINS

adapted from Baking Bites

Bake 350 degrees for 18-20 mins.

Muffin

2 Cups flour

1/4 tsp salt

1 tsp cinnamon

1/4 cup brown sugar

3 macho bananas, mashed

3 tbsp oil

1/4 cup water

1 tsp vanilla extract

1 egg yolk

Mix dry ingredients together. Pour wet ingredients into dry ingredients. Fold until well incorporated

Strudel topping

Equal parts brown sugar and flour. Incorporate enough oil to form clumps. Sprinkle onto muffin.

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