In July, I was on a muffin kick and created two different muffins, from one recipe. I took our pumpkin muffin recipe
and decided to adapt it to make banana muffins, the first muffin recipe.
The banana muffins were incredible! You have got to try this recipe!
In other news, I am so excited to let you all know that my debut novel ‘Fevered Hearts’ is in production! It has taken four years from conception, writing and lots of editing, to get to this point.
When Dr. Jamie Frothington embarks on a service trip to Liberia, the horrors of death and pain he observes from the effects of the highly contagious Ebola virus send his mind into dark memories of the heartless murders of his parents. Drowning the pieces of his shattered heart in gin, Jamie unwittingly allows his demons to take their vengeance on his compassionate and patient colleague, Nurse Sarah Ellison. Just when the numbing haze of the alcohol is wearing off, he and his new-found love, Sarah, are forced at knife point into the blistering heat of the African desert. Sarah’s bottomless optimism wanes when her life and her virtue are threatened by the local terrorist’s ruthless son. Jamie’s weakening body and faltering heart may cost him and Sarah everything, sending them on a pain filled trajectory toward their ultimate end.
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3 cups flour (gluten free)
1 cup white sugar
1 cup brown sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
Add and stir well with a spoon.
3 mashed bananas
2 tsps vanilla
1 and ¼ cups oil (applesauce)
Pour in greased muffin tins or muffin liners. Bake at 375 degrees for 15 minutes or until done. Makes 2 dozen muffins.
I throw everything in my stand mixer and let it do all the work.