Baking is an act of generosity. It is love and kindness and sorrow and hope baked into a loaf of generosity. Sunday Servings is an attempt to spread the generosity a little further by sharing stories and recipes. If you would like to share your own story or recipe, please do so in the comments section or you can tweet ideas to @MamaMcAfee or share on my Facebook page.
Today (Saturday) is the first real fall-like day in Lubbock, TX.
Cloudy skies, cool temperatures and the feeling of autumny stillness.
I love autumn more than most.
I love the crispness of the air. I love the warmth of browns, reds, oranges and yellows. I love dressing in layers. I love pumpkins and sweet potatoes and more so pumpkin pie and sweet potato pie. I love jogging on fall mornings. I love Thanksgiving and giving thanks. I love curling up with a good book on a cloudy fall day. I love the start of a new TV season. I love the idea of harvesting and storing and preparing for long cold winters. I love how the earth slows down and nature stretches her arms before getting all cozy and falling into her winter slumber.
And I love the smells of autumn--smells of baking. Of fruit breads and pies and cornbread and wheat bread and rolls and muffins and biscuits and all those heartilly wonderful baked goods we associate most with the fall season.
I love autumn, and I look forward to it with great anticipation every year.
Yes, I know, autumn is also the time when we start racing towards Christmas and the end of the year and everything in our day-to-day lives speeds up--speeds up as nature slows down.
But I want autumn to be a slow stretch before curling up for a winter's slumber.
I want to take more long walks in the crisp cool air. I want to collect the prettiest of the fallen leaves and take snapshots of remembrance of the vivid reds and oranges. I want to let the steam from my tea cup curl around me and the pages of my book. I want the flames to brighten and warm my house as they dance in the fireplace. I want to drink apple cider and play on the school yard across the street with my niece and nephew. I want to slowly and steadily breath autumn in and allow it to slow my spirit as it slows the earth.
On this almost fall day, I'm hoping for an autumn where I stop and I breath and I stretch. Where I say no to the time-consuming and less important and yes to falling with glee into piles of autumn leaves. Where I bake and jog and lay in bed a few more minutes. Where I allow the slow stretch around me to calm and quiet my rushing spirit.
An autumn of slow stretching before curling up for a winter's slumber.
Banana Crumb Muffins
Original recipe available on allrecipes.com.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 2 tablespoons butter
- Preheat oven to 375°F (190°C). Lightly grease muffin tin (or line with papers if prefered.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture until just moistened. Spoon batter into prepared muffin tin.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a tester inserted into center of a muffin comes out clean.