Pickin' in the Kitchen with Daniel & Carley
EPISODE 4: DOUBLE TROUBLE!
It’s Thanksgiving week! I can’t believe how fast this year has gone by. I hope y’all have had fun with these recipes for the past month, and I’m so glad you’ve been sticking around for this fun little series! Daniel and I appreciate it so much.
For this last episode before Thanksgiving, we asked a dear friend to join us and share one of her very own recipes with you all. We’ve known Aynsley for probably two years now, and she is one of the sweetest and most talented people we know. Y’all be sure and check out her band The Tennessee Bluegrass Band!
We hope you enjoyed our twin fiddle and guitar jam! Below you’ll find Aynsley’s recipe for Blueberry Banana Muffins, so be sure and try them out! You’ll see why we named this episode “Double Trouble”! (Also I have to give her a shoutout for her photography skills… dang, girl :))
We love you guys. Have a wonderful Thanksgiving!!!
BLUEBERRY-BANANA MUFFINS
Aynsley Porchak
Ingredients:
1 - 1/2 cups fresh blueberries
1 Tbsp flour (used to coat blueberries)
1 - 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 medium, ripe bananas, mashed
1/2 cup sugar
1/2 cup melted butter
1 egg, beaten
1 tsp vanilla
Instructions:
Preheat oven to 375 degrees. Line a muffin pan with paper liners.
Coat blueberries with flour to stop them from sinking in the batter.
Whisk dry ingredients in a bowl.
In a separate bowl, combine the mashed bananas, sugar, melted butter, egg, and vanilla. Add to dry ingredients and mix until everything is combined.
Gently fold the blueberries into the batter.
Divide batter into pan with muffin liners.
Bake 18-20 minutes or until a toothpick comes out clean. Let cool before enjoying!
Thank you so much for this yummy recipe, Aynsley! AND for joining us in a fun jam!
“I will praise the name of God with a song; I will magnify him with thanksgiving.”
—Psalm 69:30
“Praise the Lord! Oh give thanks to the Lord, for he is good, for his steadfast love endures forever!”
—Psalm 106:1