little black journal

I have always dreamed of being one of those people that has time every morning to brew a pot of coffee and enjoy a half-grapefruit and slice of cinnamon toast while reading the paper in my plush terry bathrobe.  Instead, I am the person that flies out the door on my way to work with my tube of mascara in my pocket (to be applied while on the train) and a tangle of earrings and necklaces in hand (I have a talent for accessorizing on-the-go).  On the days when I really have things together, I remember to grab a yogurt out of the fridge and shove it in my bag before I head out.  And so I when I emerge from the lightrail tunnel and see that green and white Starbucks sign, I feel beckoned by the promise of sweet blueberry muffins or banana bread.  For both budgetary and caloric reasons, I usually resist the urge to carbo-load on these not-so-good goodies, but still, the urge is there.  So I came home yesterday and decided to one-up Starbucks with my own home-made muffins.  My own moist, flavorful, low-fat, banana-pumpkin-raisin-pecan muffins, complete with some stuff that’s actually good for you, like flax seed and wheat germ. And oh-my-gosh – these are good.  Now Shane and I have something tasty to bring to work with us for the next few mornings - I hardly even noticed the Starbucks sign on my way into the office today, knowing these little gems were tucked inside my purse.

Recipe from here, with my variations below:

Ingredients:
2 ripe bananas
2 eggs
1/3 cup canola oil
1 can pumpkin
1/3 cup honey
1/2 cup sugar
1 cup white flour
1 cup wheat flour
1/4 cup ground flax
1/4 cup wheat germ
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp allspice
1 1/2 tsp cinnamon
3/4 cup raisins
1/2 cup chopped pecans

Directions:
Preheat oven to 350°F.  Mix bananas, pumpkin, and eggs in a food processor.  Mix those wet ingredients with honey and oil.  Mix all dry ingredients.  Stir dry ingredients slowly into the wet.  Fold in raisins and pecans.  Insert paper liners into muffin pan. Fill each muffin tin 2/3 full.  Bake for 20 to 24 minutes (your house will smell like heaven on earth), or until a toothpick or knife comes out clean. Enjoy with a cup of coffee and the morning paper (set your alarm 20 minutes earlier if necessary).