How are you all doing? It's been on of those day, Good Friday and I already have a house full of people that'll be hanging out for the weekend. That means endless hours in the kitchen which I love, no kidding. Cooking is one passion I hold dear to me and I try to share the benefit of that passion as much as possible.
So, to take myself away from the intricacies of writing my next novella, which is a little challenging because, one of the characters is a pain the rear. He is controlling and very moody with no sense of time. I've got to be patient with him.

So, to get my equilibrium going I decided to make banana muffins. I had no idea these muffins would turned out this good. I did substitute half of the butter with cream cheese, and used fresh nutmeg. If it is at all possible use organic, you will notice an increase in flavor.
These muffins I will call
'slap your mama banana muffins'
1 1/2 cups sugar
1/2 cup salt free butter
1/2 cup lite cream cheese (not fat free)
2 eggs beaten
4 over ripe bananas (mashed)
1 tsp. vanilla
2 1/2 cups all purpose flour
3 tsp aluminum free baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. grated nutmeg
1/2 cup raisins
1/2 cup pecans.
Heat oven o 350 degree.
Combine the dry ingredients including raisins and pecans,set aside.
Prepare muffin pan, line with muffin cups or grease and lightly flour
cream butter and sugar until nice and fluff
Add eggs one at a time
Add mushes bananas and vanilla
Add the dry ingredients in three parts
Divide into prepared muffin pan 2/3 filled and bake for 24 minutes or until toothpick inserted in the center comes out clean. Ever so moist and delicious banana muffins.