The recipes this month are a nice mix from different corners of the planet that go quite nicely together. Start the day off right, at any time of day with these infused Banana Nut Muffins and cold brewed coffee and later you can enjoy the hummus and Greek salad. We also included an easy recipe so you can make your own cannabis infused coconut oil, which very much comes in handy for a number of the dishes we share here. If you throw an “Ides of March” or “Saint Patrick’s Day” party, try serving these ideas up. And if you do, please share pictures with us! @edibleslistmagazine
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 egg whites
1 cup mashed bananas
3/4 cup white sugar
3 tablespoons cannabis infused coconut oil
1 teaspoon lemon zest
1/4 cup chopped walnuts
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray. In large bowl, stir together flour, baking powder, soda, and salt. In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined. Stir in walnuts. Fill muffin pan cups 2/3 full. Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan.
