Banana nut muffins, fresh bananas, coffee and some thoughts about baking

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Boxes of Betty Crocker banana nut muffin mixes were on sale last weekend at Cherry’s Foodarama. Buy one, take one. I couldn’t resist. We had this for breakfast last Wednesday.

banana nut muffins, coffee and baking

I’ve always admitted that I’m not great with baking. I can manage ready mixes though. I sometimes wonder whether I could have been better at baking if I had stopped buying ready made mixes years ago. My 12-year-old daughter is showing a lot of interest in baking and I’m thinking that, perhaps, I should encourage her to bake from scratch. You know, not be dependent on ready mixes. Learn the baking ingredients, how to measure liquids and solids, and all the mixing techniques and varieties.

It is along that line of thought that I hardly ever use ready mix sauces, except for sinigang. You know you can cook when you know every ingredient that goes into the dish you’re cooking and if you know how to play with combinations and proportions of ingredients. If you’re just pouring sauces from jars, well, I don’t call that cooking.

Anyway, some can cook, others can bake and the really lucky ones are good at both. Of course, it is never too late to learn something new. Maybe, I’ll be a good baker yet. :)

February 12, 2005  Print This Post   
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One Response to “Banana nut muffins, fresh bananas, coffee and some thoughts about baking”
  1. marlet says:
    January 17, 2008 at 1:30 pm

    hi connie, thanks for all the wonderful recipes. i’m a budding baker myself and refuse to buy premixed anything because it’s ridiculously expensive. a few tricks in baking that i learned; don’t overmix the batter (except when the recipe calls for it) and beat the egg white separately then fold in the batter as a last step. This really works well with muffins and sponge cakes. The problem with baking is that it is very unforgiving.everything is measured.unlike in cooking where you can just wing it with the recipe which is what i often do.

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