False labor stinks. It gets your hopes all up only to result in nothing….well, except being miserable from not sleeping all night due to contractions.
My past week has been large daily doses of false labor which means I’m grumpy, tired and very uncomfortable…..and I’m not even due for another two weeks!
I spent last Monday in the kitchen baking like a mad woman because I thought for sure this little girl was coming and I wanted to put some more goodies in the freezer for my family. I made 3 1/2 dozen of these muffins but only about 2 dozen made it to the freezer because everyone loved them so much.
from Baking Bites
1 1/2 C flour
1 C oats (whole oats if you like more texture, quick oats if you don’t)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tb canola oil
3/4 C brown sugar
1 C mashed banana, about 2 medium
6 Tb peanut butter (crunchy if you like texture, smooth if you don’t)
1 C buttermilk
1. Preheat oven to 375 degrees and line 12 muffin tins with papers.
2. In a large bowl, whisk together flour, oatmeal, baking powder baking soda and salt. In a medium bowl, whisk together oil, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. The peanut butter will be a bit hard to incorporate, but be sure it is!
3. Pour wet mixture into flour mixture and fold with a rubber spatula just until flour is incorporated. Do not overmix!
4. Fill muffin tins with the batter. The tins will be very full, but they don’t rise all that much so it is ok. Bake for 20 minutes until the top of a muffin springs back with lightly pressed. Remove muffins from the pan and allow to cool completely. Store in airtight container. I find the flavors and texture improve if they sit overnight before serving.