apple banana muffcakes

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2/3 cup shortening
• 1 1/4 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk
• 1 cup ripe bananas, mashed
• 2 apples - peeled, cored and shredded

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

(adapted from allrecipes.com)

ha, so i should be studying for a med-surg midterm tomorrow, but was having a muffin craving, so what better time to bake? i've made this recipe many times before and it's not bad. as always, i substitute vegetable oil for shortening and substitute yogurt for buttermilk. somehow, i think that they end up being healthier this way... i also reduced the sugar to 1/2 cup white and 1/2 brown. unintentionally, i also used 1 cup all purpose flour and 1 cup wheat flour (since we ran out of all purpose). so all in all, these muffcakes ended up being pretty healthy considering the ingredients. i call them muffcakes because the recipe calls them cupcakes, but i honestly think that they're more muffin-like than cupcake-like, but maybe that's just me.


anyway, hope that everyone that i haven't kept up with is doing well. drop me a line if i haven't heard from you in a while!