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Havana Rallies as Cuba Condemns U.S. Capture of Maduro

Thousands of people gathered in Havana as Cuban President Miguel Díaz‑Canel forcefully condemned the United States for its military operation that resulted in the capture of Venezuelan President Nicolás Maduro and his wife, Cilia Flores. Díaz‑Canel described the action as an attack on regional sovereignty and a dangerous escalation in U.S. interventionism. The U.S. operation, carried out in the early hours of Saturday, involved a rapid strike inside Venezuela that removed Maduro from power and transported him out of the country. The move has triggered intense debate across Latin America, with governments and political groups weighing in on the implications for regional stability. In Cuba, the response was immediate and highly visible. Demonstrators filled Havana’s streets waving Cuban and Venezuelan flags, chanting in support of Maduro, and denouncing what they view as foreign aggression. Cuban officials framed the rally as a defense of Latin American independence and a call for uni...
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Banana Bran Muffins

 

Banana bran muffins are great to have on hand for breakfast on-the-go!

Ingredients

  • 1 large egg
  • 1 large egg white
  • ¾ cup packed light brown sugar
  • 1 cup buttermilk
  • 1 cup mashed banana, (2 medium bananas)
  • 1 cup unprocessed wheat bran
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 tablespoons chopped pecans, or walnuts

Directions

  1. 1. Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

  2. 2. Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add buttermilk, banana, bran, oil and vanilla and whisk until blended. Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.

  3. 3. Spoon batter into prepared muffin cups and sprinkle with nuts. Bake until tops spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool.



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