First up, work on the wrap:
That photo’s not anything to look at, quality-wise, but you can tell that I’m much farther in! 11 repeats, in fact 
Just 16 more to go!
Our landlord was outside showing the house next door to a prospective tenant, and she asked why I was outside, barefoot, taking pictures of a scrap of knitting on the sidewalk. Given the quality of the above photo, I sort of wonder too…aah well. That’s what I get for not waiting ’till it was cloudy out!
Also, if you haven’t already, you should check out Kayley’s muffin recipe. Que delicioso!
Here’s my take:
Lowfat Whole Grain Chocolate Chip Banana Muffins
Preheat oven to 400*F.
Gather the following:
Baking powder, salt, chocolate chips, raw sugar (available at Wal-Mart), applesauce, an egg, two bananas, milk, whole wheat flour, and sugar (in the silver canister).
Beat one egg:
I just use a fork–it’s good exercise that way!
Then add 1/3c applesauce and 1/2c milk, and stir together:
Mash up the bananas:
And dump them in too.
Then add 1 1/2c flour, 2/3c sugar, 2t powder, and 1/2t salt:
Stir it all together, just until dry ingredients are moist (don’t over-mix!). Then add just enough chocolate chips to make it interesting:
After you mix those in, it’s time to divvy them up into a muffin pan. For this part, you can either use muffin cups or grease the bare pan. Since I always use muffin cups that’s what I did here, though I will warn you that because these are lacking in oil they’re very stick-y–they won’t look pretty on their way out of the cups.
Then sprinkle liberally with raw sugar:
After about 20 minutes (give or take) of baking, they’ll look like this:
Oh muffiny goodness:
Just remember, it won’t look pretty coming out of the paper. You can add a couple tablespoons of oil to the recipe if it bothers you that much 
Enjoy!!!
