Food In Many Forms

It is an unfortunate truth that you don't find many Trader Joe's in the city - it was true in Baltimore, it is true here in Boston as well. The other day, I was perusing the bakery section. The muffin selection seems like it has something for everyone - flavors include streusel, morning glory, banana chocolate chip, carrot ginger, blueberry raspberry oat bran and greek yogurt lemon poppyseed. I've tried several of them, but I always feel like I have to choose between prioritizing whole grains, flavor, or good ingredients. Finally, this past weekend, I decided to try to replicate one of the TJs muffins, but with my own tweaks to include whole grains, lower glycemic index, and less sugar. If you believe the internet, this recipe came from the Morning Glory Cafe in Nantucket, and it became well known when it was published in a magazine in 1981. They were a big hit - I just want to figure out a way to up the protein content a tad but otherwise I'm quite satisfied...

I found about 10 bananas on the back shelf of my freezer, so naturally, I made lots and lots of banana bread. Do you sense a theme this week?! I'll give you a hint - it's food found in the depths of my freezer. I thought I should be healthy or something, and I bought sprouted wheat flour to use in this recipe. It was VERY WHEATY , and not really an improvement in my opinion, so the recipe and nutrition analysis below uses all-purpose flour. Oddly, when I changed the flour in the recipe from whole wheat to all-purpose, it added vitamins because the white flour is enriched - funny how that works out sometimes. Additionally, the fancy flour cost more than a dollar more in this recipe . Definitely going to stick with all-purpose flour on this one. But I toasted up the bread with a little butter and it was pretty darn good with a cup of coffee on this cold, snowy morning ! Ingredients : 1 1/3 cups all-purpose flour ¾ teaspoon fine grain salt ½ teaspoon baking so...