Hurricane Harvey, Lemon Drops, and Muffins

Like so many people, the recent events of Hurricane Harvey hit too close to home.  Both of my parents grew up in the South Texas area, and I have a lot of family and friends still living in the area.  I have brothers, aunts, uncles, and cousins who live along the Texas coast, from Sweeny to Baytown and everywhere in between.

Thankfully, all of our family members are safe.  Several, however, have lost most all of their possessions as their homes filled with water.  Some still do not know the extent because they are waiting for rivers to crest.

One of my aunts had to be rescued, along with her son and daughter-in-law, by National Guard.  It was almost surreal as I saw pictures, thinking that this was one of those things that you think always happens to other people or something that you only see on the news.

As the country has watched, I’ve been so proud to see our family and so many Texans jump in and help family and total strangers all over the Texas coastal areas.  I’ve enjoyed seeing stories of rescue and joy, even in the midst of loss.  It’s so refreshing to see good come out of such devastation.

My Aunt Reta (my mom’s oldest sister) is obviously devastated by the loss of her home and possessions, but I know that she continues to make others smile even in her loss.  In one of the pictures we’ve seen of her home, my kids spotted her lemon drop jar.  It’s one of those things that all kids remember from Aunt Reta’s house, and it survived!

Lemon drop jar still sitting on top of a beautiful antique furniture piece with water line.

A few years ago, my Aunt Reta (oldest of my mom’s three sisters) sent me this recipe because she knew that I love to bake and that my kids love to eat!  It’s one of our favorites, for sure.  I made them last weekend for my family, as I was thinking of Aunt Reta and so many other family members.  I’m looking forward to making them again soon and sitting down to talk with Aunt Reta and have a muffin and a cup of tea.


  • 1/4 c. sour cream
  • 1 tsp. baking soda
  • 1/2 c. butter, softened
  • 3/4 c sugar
  • 1 egg
  • 1 1/2 c. flour
  • dash of salt
  • 1 c. mashed bananas
  • 1 c. semi-sweet chocolate chips
  • 1 tsp. vanilla

Preheat oven to 350*.  Stir sour cream and baking soda together.  Set aside.  Cream butter and sugar until light and fluffy.  Add egg, beating well.  Beat in sour cream mixture.  Stir in remaining ingredients.  Don’t over mix.  Spoon into greased muffin pans and bake about 18 minutes.  Let cook before removing from pan.  Enjoy!

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