Recovery, Banana Nut Muffins & A Beautiful Hydrangea

Three weeks ago, I was clearing out the garden patch and beginning some spring yard work. In the corner of our yard lies (well, did lie) a poison ivy bush. It appeared to me that it was dead. Little did I know, it was dormant and still very ‘poisonous’ even without its leaves.

So, I put some gloves on, and began cutting it back, breaking off the stems and tearing at the root. Hopefully, it is dead now and shall be replaced by a beautiful Hydrangea.

However, three days later, I woke up with a rash on my hand. It had been seventy-two hours since I was in contact with the ivy bsuh, which at first led me to believe it was just dry skin. But as the day grew on, so did the rash on my hand, and by the following morning it was red and blistering. It was then I realized I did indeed have poison ivy.

From there, it was all down hill. (Thank you by the way for all your wonderful comments and get well wishes! I carried them in my heart the entire time!)

It was safe to say that I had reached the point where I had to see the doctor. I was prescribed Hydrocortisone cream and was told to keep up with the calamine lotion and allergy medication. If it didn’t work, I would have no choice but to take corticosteroids.

I used the cream which worked literally overnight and brought down the inflammation immediately. I’ve been good for a few days now. The itching is completely gone and all that remains are a few scars.

So, I couldn’t wait any longer. Last night I was back in the kitchen doing what I love- baking of course! We had a few ripe bananas sitting in the fruit basket so I settled on making banana nut muffins by Tyler Florence.

Usually, banana nut muffins aren’t my thing- but I’ve already made banana bread and banana pie, so what was left? Besides, this recipe is really delicious. Not only are these muffins healthy, but they are also moist and super easy to prepare!
Banana Nut Muffins
Adapted from Tyler Florence

Prep Time: 10 minutes
Cook Time: 20 minutes

For muffins you will need:
2 cups AP flour
1½ teaspoons baking soda
4-5 over ripe bananas
1 cup brown sugar
½ cup unsalted butter, melted and cooled
2 eggs
1 teaspoons pure vanilla extract
¾ cup mixed nuts (pecans, walnuts & almonds)
½ cup Hershey’s Special Dark Chocolate Chips
2 tablespoons 1% milk

Directions:

Preheat oven to 350 degrees F and line muffin tins.

In a large bowl combine flour and baking soda and set aside. In a small bowl, mash two ripe bananas and set aside.

Using an electric mixer fitted with wire whisk, whip the remaining bananas and sugar. Add melted butter, eggs, and vanilla. Beat well and mix in the dry ingredients until well incorporated. Fold in chocolate chips, nuts, mashed bananas and milk with a rubber spatula. Spoon the batter into the muffin tins and bake for about 18 – 20 minutes.

Let cool for a few minutes before turning the muffins out. Serve with tea if you like!
(The Hydrangea that will be replacing the wicked poison ivy)

xx,
Tammy

P.S.
Happy Mother's Day to my own dear Mama Doll & all the wonderful mothers in the world!