I wasn’t planning on making these muffins. If I remember correctly, I wasn’t in a baking mood.
It was pretty early in the morning, but my daughter had woken up full of energy. I felt a little tug on my arm with her cute little voice saying “let’s make muffins mommy!” She’s lucky she’s so darn cute!
Our kitchen was pretty much bare. You know the feeling you get the day before grocery shopping when you swear you see tumbleweeds in your cupboards? I really had no idea how we were going to bake muffins.
I first thought bananas but of course we were out of those. Apple sauce? Nope, out of that too.
I popped my head into the fridge and found the golden ticket: leftover soup! My Roasted Tomato + Carrot Soup from last week’s post.
The texture was close enough to a mashed banana consistency so we went with it.
I’m glad we did because they turned out amazingly well! The aroma must have been pretty great as well because as soon as the muffins came out of the oven, the rest of the family began crawling out of bed. Isn’t it interesting that they just happen to wake up right after fresh baked muffins come out of the oven?
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