Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer


I cut this out of a wedding line. I must take more pictures of her.

Monday, March 28, 2011


I knew I would like these muffins.  Sometimes you just know when you read a recipe..  I fed them to my vegetarian young adult children one morning and they loved them. I made a few changes that I liked.  They would be lovely for Easter brunch.

     2 1/4 cup flour
     1 ½  tsp. baking powder
     ½ tsp. soda
     1/2 tsp. salt
      2 tsp. orange zest

     2 large ripe bananas, mashed
     2 eggs
     ½ C Brown sugar
     ½ C White Sugar
     4 T. melted butter
     4 T. vegetable oil
    ¼ c. fresh orange juice
     2 C. strawberries, cubed smallish  
     2  tsp. orange zest
     ¼ C sugar (coarse raw sugar is best
             but white granulated will work)

Combine the flour, baking powder, soda, salt, and 2 tsp. orange zest together in a small bowl.

Using an electric mixer, beat together the bananas, eggs, sugars, juice, oil and butter until well blended. Stir in the dry ingredients until just combined then carefully add 1 cup cubed strawberries and gently mix together. Scoop the batter evenly into the muffin tins, well sprayed with Pam.  (This will make about 16 regular muffins or 12 large)  Sprinkle the remaining strawberries evenly over the tops of each muffin. Push them down a bit.

Combine the sugar and remaining 2 tsps. orange zest together and sprinkle evenly on top of each muffin.   Bake 350 for 25-27 minutes or until solid in the center.  

 Ready to bake

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