Convert recipe pages to proper markdown format

1 files changed, 0 insertions, 28 deletions

diff --git a/pages/recipes/Healthy_Banana_Muffins.mdwn b/pages/recipes/Healthy_Banana_Muffins.mdwn
deleted file mode 100644
index 7c245fa..0000000
--- a/pages/recipes/Healthy_Banana_Muffins.mdwn
+++ /dev/null
@@ -1,28 +0,0 @@
-## Ingredients
-
-- ⅓ cup of melted coconut oil (or extra virgin olive oil)
-- ½ cup of maple syrup or honey
-- 2 eggs
-- 1 cup of packed ripe bananas (~3 bananas)
-- ¼ cup of milk (or water)
-- 1 tsp of baking soda
-- 1 tsp of vanilla extract
-- ½ tsp of salt
-- ½ tsp of cinnamon
-- 1¾ cups of whole wheat flour
-- ⅓ cup of old-fashioned oats (*optional*)
-- 1 tsp of raw sugar
-
-## Instructions
-
-1. Preheat the oven to 325° Fahrenheit (165 degrees Celsius). If necessary, grease all 12
-cups of your muffin tin with butter or non-stick cooking spray
-2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and
-beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract,
-salt and cinnamon
-3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like
-to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now
-4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full.
-Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean
-5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the
-outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed)