RSS

Tag Archives: muffin

peanut butter banana chocolate chip muffins

butter, sugar, egg, flour, baking powder, choc...

Image via Wikipedia

What do you do when (a) it’s your free day, (b) there’s plenty of bananas in the kitchen, (c) and there’s that cool jar of peanut butter sitting in the pantry, screaming out “try me!” ? Bake these muffins of course. Yeah I know, it’s like four weeks or so to the end of the semester, and I have like a pile of readings and assignments to do. I need a break, yes? HEH HEH. These muffins were totally worth the mini break!

Crunchy muffin top, yet soft, fluffy and moist on the inside. Even if you’re not a peanut butter fan, you’ll still love these. I’d know because I’m not a big fan of peanut butter unless it comes in the form of reese peanut butter cups. This recipe’s definitely a keeper for me. Trust me, make these muffins. (:

Peanut Butter Banana Chocolate Chip Muffins
makes about 20 medium sized muffins
(adapted from here)

Ingredients

 

  • 2 1/2 cups plain flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar (packed)
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp cinnamon
  • 2-3 large, ripe bananas, mashed (makes about 1 1/4 cups of mashed bananas)
  • 1 cup milk
  • 3/4 cup smooth peanut butter
  • 3 tbsp canola oil (I used normal vegetable oil)
  • 1 tsp vanilla essence
  • 1 egg
  • 1 cup chocolate chips

Steps

 

  1. Preheat oven to 350 F/167 C.
  2. In a large bowl, sift flour and baking powder. Add sugar, brown sugar, salt and cinnamon. Combine, and set aside.
  3. In another bowl, combine mashed bananas, milk, peanut butter, egg, oil, and vanilla essence. Mix well.
  4. Add dry mixture into the wet mixture. Mix enough just to combine. Add in the chocolate chips.
  5. Fill muffin cases, about 3/4 full.
  6. Bake for 20-25 minutes or until a toothpick comes out clean.

Oh in case you were wondering, this is the jar of peanut butter that left me intrigued. It’s my dad’s favourite brand of peanut butter.

source: http://snaprolls.wordpress.com/2011/03/23/fifteen-peanut-butter-banana-chocolate-chip-muffins/

Advertisements
 
1 Comment

Posted by on March 23, 2011 in Baking, Candy, Chocolate, Fruit, Sweets

 

Tags: , , , , , , , , , , , , ,

Banana Nutella Muffins Recipe

One year ago today I wrote my first post for this blog. When I started I really never thought anyone would read it. For a couple of months I was writing just for myself and the two other people I had told about the blog. Then I discovered Foodbuzz, and was introduced to a wide world of food bloggers. They were kind and supportive, and I like to think that some of the people I’ve “met” through Foodbuzz are my friends.

When I started writing the blog, I had a hard time coming up with what to say. What is it people want to read? Then I came across this quote:

Better to write for yourself and have no public, than to write for the public and have no self.  ~Cyril Connolly

It helped me realize that writing for some imaginary potential audience won’t work. This blog is a place for me to share my experiences with food, recipes I enjoy, and the occasional anecdote about my day. It’s an escape from the day to day more than anything else (sometimes I even write my posts while at work when I need to clear my head; sshh, don’t tell anyone!)

I’ve been fortunate enough to get a few subscribers and regular readers. I want to thank all of you for reading my ramblings and sharing your thoughts with me. Your comments are always very much appreciated!

My original plan was to remake the Amaretto Cheese Tart I wrote about in my first post. An unexpected condo visit on Sunday changed my plans. Instead I’m sharing these Banana Nutella Muffins with you. They seem fitting since muffins are probably the baked good I make the most.

I was hoping for more of a Nutella swirl look to them, but I over-mixed the batter and lost the swirl. It’s ok, they still taste great, and the Nutella drizzle on top completely makes up for the lack of swirl inside.

Don’t worry, I’ll make the tart soon!

Banana Nutella Muffins

  • 1 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 very ripe bananas, mashed
  • 1/4 cup melted unsalted butter
  • 1 egg
  • 1/2 cup plain yogurt (anything but fat free)
  • 1 tsp vanilla
  • 1/2 cup Nutella, plus more for drizzling
  • 1 ripe but firm banana for garnish (optional)
  1. Preheat the oven to 375. Line a 12 cup muffin tin.
  2. In a large bowl, mix the flours, baking powder and salt together.
  3. In a separate bowl, mix the mashed banana, butter and egg together. Stir in the yogurt and vanilla.
  4. Mix the wet into the dry until just combined. Stir in the Nutella.
  5. Pour batter evenly into the prepared muffin tin. Top each muffin with thin slices of banana.
  6. Bake for 25-30 minutes.
  7. Once done, cool on a wire rack. Drizzle with Nutella.

source: http://iwantthepie.wordpress.com/2011/03/23/banana-nutella-muffins/

 

 

 

 
2 Comments

Posted by on March 23, 2011 in Baking, Chocolate, Dessert, Fruit, Sweets

 

Tags: , , , , , , , , , , , , , ,

Betty’s Festive Cranberry Orange Muffins

zest

Image by Chris Blakeley via Flickr

In this video, Betty demonstrates how to make her Festive Cranberry Orange Muffins. This is a wonderful bread to serve with your holiday dinner. It’s nice and moist, and is bursting with Christmas flavors. (However, it is great anytime of the year!)

Ingredients:

2 cups self-rising flour
½ cup sugar
1 teaspoon orange zest (grated orange rind)
6-oz. container vanilla yogurt (You may use plain yogurt or orange-flavored yogurt.)
½ cup vegetable oil
2 eggs, well beaten
½ cup sweetened dried cranberries
½ cup pecan pieces (These should be small; you may chop them with an electric kitchen chopper.)
1 tablespoon cold butter
2 tablespoons flour
3 tablespoons sugar

In a large mixing bowl, combine 2 cups self-rising flour, ½ cup sugar, and 1 teaspoon orange zest. Make a well in the center of the mixture. In a small bowl, stir together 2 well-beaten eggs, a 6-oz. container vanilla yogurt, and ½ cup vegetable oil. Add to dry ingredient, stirring until just moistened. The batter will be thick and may contain some lumps. Gently fold in ½ cup dried cranberries and ½ cup chopped pecans. Spoon the batter into a greased and floured 12-cup muffin tin, putting the same amount in each cup. In a small bowl, place 1 tablespoon cold butter, 2 tablespoons flour, and 3 tablespoons sugar. Cut with a pastry blender or fork until crumbly. Sprinkle equal amounts over batter in muffin cups. Bake at 375 (F) for 20 to 25 minutes, or until golden. Remove from pans and place on wire racks, and let cool slightly. Place on a nice serving dish and serve while warm. These may be made ahead and frozen. Just thaw them overnight, and warm them in aluminum foil in the oven before serving. This is a magnificent bread to grace your Christmas table! I hope you enjoy it! –Betty ♥

 

 
 

Tags: , , , , , , , , , , , ,

Betty’s Blueberry Streusel Muffins Recipe

n this video, Betty demonstrates how to make Blueberry Streusel Muffins. These are Blueberry muffins with a gorgeous crunchy brown sugar topping. For plain blueberry muffins, please see my earlier version of blueberry muffins in bettyskitchen.

Ingredients:

2 cups self-rising flour
1/3 cup sugar
1 egg, well beaten
¾ cup milk
¼ cup vegetable oil
1 cup fresh blueberries
¼ cup light brown sugar
2 tablespoons self-rising flour
1 tablespoon butter
cooking oil spray

In a large mixing bowl, combine 2 cups self-rising flour and 1/3 cup sugar. Measure out 2 tablespoons of this mixture, place it in a small bowl, and set it aside. Make a well in the center of the remaining flour-sugar mixture. In a medium mixing bowl, combine 1 well-beaten egg, ¾ cup milk, and ¼ cup vegetable oil. Add liquid mixture to the dry mixture. Stir just until dry ingredients are moistened. Do not over-stir. Combine 1 cup fresh blueberries with reserved 2 tablespoons of flour-sugar mixture. Toss to coat. Fold coated blueberries gently into muffin batter. Spray 12 muffin tins with cooking oil spray. Spoon batter into muffin tins, filling each ¾-full. In a small bowl, combine ¼ cup brown sugar and 2 tablespoons flour. Cut in 1 tablespoon butter, using a pastry blender or fork. Mixture should be crumbly. Spoon mixture evenly over the batter in the 12 muffin tins. Bake at 400 degrees for approximately 18 minutes, or until lightly browned. Remove from pan and place on a nice serving plate. I hope you love this recipe! –Betty ♥

 
 

Tags: , , , , , , , , ,

 
%d bloggers like this: