Mother’s Day is just around the corner, and if you would like to treat your mom to a spring treat, you’ll want this recipe for banana bread muffins with white wine glaze. I used Harvest Mist to make the glaze, and to replace the traditional milk in these muffins, so they are dairy-free – just in case you are allergic or intolerant to milk. Plus, the wine gives these muffins a zesty flavor twist that you don’t find normally.
Did you know red bud blossoms are edible? They not only add a colorful touch, but they also add a small burst of sweetness to these muffins (they also make a beautiful salad topper). They are in the pea family, so if you are allergic to those you might try nasturtium flowers or another colorful garnish like a sprinkling of cinnamon.
The glaze was incredibly easy to make, and you could substitute any of our white wines in the recipe. I used the Harvest Mist since it has a bit of a honey flavor that paired up well with the banana and walnut flavors in the muffins.
Like banana bread, these muffins have a dense, moist interior that hold up for several days if you keep them covered, so feel free to make the muffins ahead of time, then glaze and garnish up to an hour before you serve them. I recommend serving these muffins with our Lemon Basil Wine Gimlet.
I hope you enjoy these, and if you make a batch, I’d love to hear your thoughts about them in the comments below. Cheers!
For the muffins, preheat oven to 350 degrees F. Grease a muffin pan, or line cups with paper liners.
In a bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
Using a large bowl and electric mixer, cream the shortening and sugar together. Once they are combined, add the Harvest Mist. Add the eggs, one at a time, allowing to stir together until completely combined. Add the mashed banana and the flour mixture alternately, stirring each addition in thoroughly before adding the next. Turn off electric mixer, and fold in the nuts.
Fill muffin cups ½ to ¾ full. Bake for 35-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for 10 minutes on the counter, then remove from pan.
For the glaze, stir powdered sugar, vanilla, and 1 Tablespoon of the Harvest Mist together in a small bowl or cup. Add extra ½ T of Harvest Mist. You may prefer to add more wine to make the glaze even more pour-able.
Using a spoon, drizzle the glaze over each muffin, and garnish with topping of choice.
Store muffins, covered for up to 4 days. You can make the muffins ahead of time, and wait until an hour or so before you serve to glaze and garnish.
I’ll be spending a little time this week between Christmas and New Year’s posting a series of ‘favorites’ from the year. Today focuses on the favorite recipes from 2015. Enjoy this peek back at the year in recipes, and if you’ve missed a few of these, I hope you can give them a try!
Clyde’s recipe for Curry Turkey with Turmeric Rice turned out to be one of our go-to meals all year. This recipe combined all our favorite things in a meal: easy to prepare, flavorful, and healthy.
You probably already know my love of wine cocktails, and this lemon basil wine gimlet was a summertime favorite that I just had to make over and over again while the fresh basil was in season.
This autumn vegetable medley recipe was another fun, healthy, and filling dish that we enjoyed this fall. It’s versatile too, so with a few vegetable changes, we are keeping this in the mix this winter too!
After saying how much we liked healthy food, I have to admit, the Macaroni and Cheese with Wine recipe garnered the most rave reviews, and it was not healthy at all. But I guess sometimes you just need cheesy goodness to offset all the health benefits of wine, right?
Well, there you have my 5 favorite recipes of 2015. The next edition in this little series will feature my favorite critter photos from the past year. What were you’re favorite new recipes this year? I’d love to hear about them in the comments below. Cheers!
Looking for an easy and elegant dessert that’s on the lighter side to serve? These crock pot baked apples are slow cooked in wine for about 3 hours in a crock pot, making them an ideal dessert for the busy holiday season.
Set them up before everything gets started and turn them on low just before serving dinner. By the time you are ready for dessert, these flavorful baked apples will be steaming hot and ready to serve.
I cut the apples vertically, removed the stem, and then just scooped out the core and a bit of the flesh from around the core with a regular spoon. You can also use a small pairing knife to cut the center out of these apples. Leave the skin on though, and place the halves skin down in the crock pot as you see above.
They kinda look like hearts when they are cut this way, so I’m thinking these would make for a pretty end to a lovely, romantic dinner.
I used our Sweet River White in this recipe to compliment the apples’ flavor and bring a little extra sweetness to the sauce. Once baked, use a spoon to transfer your baked apples on to a platter or individual plates, then spoon the leftover liquid from the bottom of the crock pot over the apples. Get those apples sauced!
The beauty of using honeycrisp apples is that they retain a bit of crunch, so you’ll want to use a butter knife and fork to dig into these baked apples. If you use a smaller apple, or one without as much crunch, you can just use a fork to eat the apples up.
Enjoy these heavenly, and healthy treats during the holiday season, or anytime you want an easy make-ahead dessert. Let me know what you think of the recipe in the comments below. Cheers!