how to make your life at least 12 times more awesome

Sunday, October 24, 2010 |

In the grand scheme of things, a week and a half is nothing. But a week and a half without blogging has made me feel crazy, guilty, and pent-up by turns. I started a new job, integrated a couple of new friends into my ‘tribe,’ and doubled my commute each day. Several little things added up equal a lot less time, as it turns out. It’s a good thing I have a lazy Sunday afternoon to finally catch up and put everything back to rights. Hopefully I didn’t lose too many of you in the process!

I went back to baking hardcore when I was unemployed (for a thankfully short time!), and the results were mostly in the muffin category, although I did make a freaking delicious white chicken chili (more about that to come!). Today I am bringing you a recipe that will indeed ‘make your life at least 12 times more awesome.’ And if you lick the bowl, you can move that right up to 13 times more awesome.

Nectarine and Banana Muffins


1/3 cup vegetable oil

generous 1 ¾ cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

pinch each of ground cinnamon, ground cloves and ground ginger

½ cup sugar

½ slivered almonds (or chopped)

½ to ¾ ripe nectarine, peeled and chopped

1 ripe banana, slices

2 eggs

1/3 cup thick strained plain yogurt (a flavored version will do in a pinch)

1 teaspoon vanilla


Preheat the oven to 400˚F/200˚C. Line a twelve-cup muffin pan with paper liners. Sift the flour, baking soda, salt and spices into a mixing bowl. Then add the sugar and almonds and stir together.

In a separate bowl, mash the nectarine and banana together, then stir in the eggs, oil, yogurt, and almond extract. Add the mashed fruit mixture to the flour mixture and then gently stir together until just combined. Do not overstir the batter – it is fine for it to be a little lumpy. NOTE: this recipe makes the most delicious batter I’ve tasted in a LONG time.

Divide the muffin batter evenly between the muffin cups. Transfer to the oven and bake for 20 minutes, or until risen and golden. Remove the muffins from the oven and serve warm.

yum! (i really enjoyed these. if you couldn't already tell.)

Recommended for: a delicious morning snack, people who like to lick the mixing bowl clean, and a tasty departure from the usual banana muffin standby.


Tales of Whimsy said...


Mystica said...

This looks good to put into my children's lunchboxes. They are young adults and permanently rushing!

Peaceful Reader said...

ooops I did it-commented on the wrong post! Anyway-great muffin recipe! I'm looking forward to the white chicken chili recipe also.

Sheila (Bookjourney) said...

Love white chicken chili - yum!!!!

Leah l'Orange said...

these sound FANTASTIC, and i think my hubbin would love 'em! if i could just get past the smell of the nanners... :(

i know what you mean about being away from the Blogosphere, Cee - i get the same way! in fact, i'm right there with ya on the new job with the big commute, so you have my sympathy! i hope the job rocks!

Holly said...

wow, wow, wow. i want to be a better cook... tell us about your new job!

Melissa (i swim for oceans) said...

YUM! I so want to make these now :)

Anonymous said...

These sound delicious. I need to bake more.

Ryan said...

I'm so hungry now. Thanks!

J.T. Oldfield said...

these sound awesome! when I'm off my diet, I'll have to give them a try!

GreenBeanTeenQueen said...

I really wish I could make these, but my husband is allergic to bananas, so I never use them. My favorite thing is chocolate chip banana muffins and I only eat them when my mom makes them when I go home.

Kim said...

I love muffins :) Mmmm.

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