While putting all the critters to bed last night, I happened to hear one of the harbingers of spring; a Whip-or-will! Spring and warm weather must really be here! The daffodil and hyacinth flowers are blooming, tulips are about to pop, redbud and dogwood and wild plum trees are flowered out.
And then I proceeded inside the house to light a fire in the woodstove. And was woken up in the wee-hours of the morning by the sound of a thunderstorm with hail. And had to sweep a sheet of hail off the goat porch in the morning….in my winter jacket. The storm had also taken off most of the blooms on the forsythia bushes.
Last night was the coldest we’ve had since the goat kids were born; not below freezing, but still cold and damp. When I opened the kid stall they were all snuggled up together in a pile of hay in the corner of the barn. This is the earliest in the year we’ve had goat kids. Normally I try for kiddings in the first few weeks of April in order to avoid the cold weather, but this year I had to start a little early. I wanted everyone to have access to the kidding pen with their new babies for at least two weeks before I kicked them out to make room for the next expectant mother. Annette is due in ten more days so Nettie & her kids have another week in there before I kick them out in order to put down new bedding and get everything ready for another kidding.
Since it was cooler out, I figured it was a great day to make something warm and sweet to snack on….Banana Oatmeal Muffins!
Actually, I probably would have made them regardless of the weather since the bananas were getting to the “just a tad too ripe” stage and I didn’t want them to go to the chickens.
Anyone have any idea why my muffins have a flat top? They were cooked all the way through and I didn’t open the oven door or anything. I think this also happened the last time I made them. Maybe something with the recipe? I never noticed it when I made it into a loaf, so maybe the recipe isn’t fit for muffin-making.
Here’s the recipe:
1 ¼ Cups Whole Wheat Flour, 1 Cup Oatmeal, 1 tsp. Baking Soda, ½ tsp. EACH Cinnamon & Salt, 1 Cup Sugar, 2 Eggs, ½ Cup Veggie Oil, 1 tsp. Vanilla, 2 Ripe Bananas, ¾ Cup Sunflower Seeds (or other nuts….or no nuts)
I never used to put sunflower seeds in my banana bread until one day I started the recipe and noticed I didn’t have any walnuts or pecans on hand. I did, however, have lots of sunflower seeds. So I figured what the heak & I loved them in there. Now they are my nut/seed of choice for banana bread. And as a bonus, they are cheaper than walnuts or pecans!