Sleepy SATURDAYS...

There's nothing like the sleeping in on a December morning with the rain as your soundtrack and the breeze on your toes... this morning I am going to make a cup of jo, muffins/biscuits with honey, do a devotional and possibly read a book. Oh yeah and I am about to wash my hair and sit casually under the hairdryer - just in case evening plans arise with the beau.

For a DELICIOUS muffin recipe, that is the perfect complement to coffee, mimosas or tea - read below - they are Paula's Michael's Banana Coffee muffins.

Bon Appétit!

Ingredients

• 1/3 cup melted butter
• 4 ripe bananas, smashed
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons strong coffee
• 1 teaspoon baking soda
• Pinch salt
• 1 1/2 cups all-purpose flour
• 1 cup chopped pecans, toasted or raw

Directions

Preheat oven to 350 degrees F.

Grease a 12 cup capacity muffin tin or use paper liners.

With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, coffee and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped pecans. Pour mixture into a prepared muffin tin. Bake for 20 to 30 minutes. Cool on a rack.

*Cook's note: To check to see if the muffins are done; with a toothpick insert into the center of a muffin, if it comes out clean, it's done.