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Today, I have a guest blogger, Christine, my friend, from the blogspot, Christine’s Pantry.  I have decided to do some guest posts from blogger friends on The Southern Lady Cooks blog.  If you are interested in doing a guest post, please e-mail me at thesouthernladycooks@gmail.com.  Thank you Christine for being a guest on The Southern Lady Cooks and for sharing your recipe.

Hi! I’m Christine from Christine’s Pantry, and you can find me on Facebook here.

First thing, thank you Judy for inviting me to be a guest on your wonderful blog, The Southern Lady Cooks.

I hope y’all enjoy the recipe I bring to you today. I hope y’all enjoy food history.

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet an savoury foods. Cinnamon trees are native to South East Asia and it origin was mysterious in Europe until the sixteenth century.

Cinnamon is harvested by growing the tree for two years then coppicing it. The next year, about a dozen shoots will form from the roots.

The branches harvested this way are processed by scraping off the outer bark, then beating the branch evenly with a hammer to loosen the inner bark. The inner bark is then prised out in long rolls. Only the thin inner bark is used; the outer, woody portion is discarded, leaving metre long cinnamon strips that curl into rolls “quills” on drying. Once dry, the bark is cut into 2.0 – 3.9 inch lengths for sale.

According to the International Herald Tribune, in 2006 Sri Lanka produced 90% of the worlds cinnamon, followed by China, India and Vietnam.

By http://en.wikipedia.org/wiki/Cinnamon#History

Coconut Banana Muffins

Copyright 2011 Christine’s Pantry. All rights reserved.


1 (18.5 oz) french vanilla cake mix

3 bananas, peeled and mashed

1 teaspoon cinnamon

3/4 cup coconut, shredded

1/2 cup walnuts, chopped

1 1/4 cups water

1/3 vegetable oil

3 eggs, beaten


Preheat oven 350 degrees. In a large bowl, add cake mix, mashed bananas, cinnamon, coconut, walnuts, water, vegetable oil and eggs. Mix well. Line regular muffin cups with paper cupcake liners. Fill the cups half full with batter. Bake for 16 to18 minutes, or when toothpick inserted in center comes out clean. Enjoy!

Note: If you have any questions about this recipe, please feel free to send me an email at, christinespantry@gmail.com


As a young girl, I spent countless hours in my grandmother and my mother’s kitchen, learning and memorizing the same recipes that still on the dinner table today. They always eyeballed the ingredients. This is why today, I love to cook and eat. I love to feed people. My pantry is filled with wonderful ingredients.