lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, November 25, 2013

One Bite Wonders

One Bite Wonders
This recipe was recommended by a friend and I happened to have two over ripe bananas in our fruit bowl.  Miss F adored these little muffins.  Since they have peanut butter in them, I am not able to send them to school in her lunch, but she did enjoy them for breakfast almost every day for a week.  Like a little breakfast dessert.  Next time I will probably half the recipe since it makes 48 mini muffins.  Though that will force me to half an egg, which is always a pain. I know you can freeze leftover muffins, but I am never happy with the quality once they are defrosted.
One-Bite Wonders

1 cup all-purpose flour
¼ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
2 ripe bananas, mashed
½ cup peanut butter
¼ cup sugar
¼ cup brown sugar
¼ cup vegetable or canola oil
1 teaspoon vanilla extract
1 egg
1 cup semisweet chocolate morsels

Preheat oven to 350 degrees. Line two mini-muffin pans with baking cups.

In a bowl, whisk together both flours, baking powder, and baking soda; set aside. In a second bowl, combine bananas, peanut butter, both sugars, oil, vanilla, and egg. Whisk wet ingredients into the dry ingredients until moist (do not over mix, a few lumps are okay). Gently fold in ¾ cup chocolate morsels. Fill each well in the prepared muffin tins 2/3 full with batter. Top with a few of the remaining chocolate morsels.

Bake for 10-15 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and let cool for 10 minutes before removing from the pan.
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1 comment:

Happy Valley Chow said...

Those look and sound delicious! Thanks for sharing :)

Happy Blogging!
Happy Valley Chow

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