Chocolate Banana Muffins

It's always great to have banana's on hand.  Our local grocer has them on special every Tuesday and Thursday for 19 cents a pound.  Yup, believe that!  So on occasion I will buy a bunch, eat some and then put the rest in the freezer for future baking.  There are so many different things you can make with bananas and adding chocolate can never be a bad thing.  Give these a try, they are great and easy to make too, just uses one bowl to prepare so easy clean up too.

INGREDIENTS

2 medium bananas (about 1 cup), over-ripe
1 tsp pure vanilla extract
1 large egg
1/2 cup canola oil
1/3 cup + 1 tbsp unsweetened almond milk (or sub 2% dairy milk)
2/3 cup granulated sugar
1 tbsp (packed) light brown sugar
2 tbsp unsweetened cocoa powder (look for dutch-processed)
1/2 tsp sea salt
1-1/8 tsp baking soda
1-2/3 cups all-purpose flour
1/4 cup miniature chocolate chips (bittersweet or semisweet)
1/3 up chopped walnuts *optional*

• INSTRUCTIONS

1. Preheat the oven to 375 degrees.
2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.
3. Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
4. Divide the batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-17 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature.

Thanks for stopping by, have great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.

Donna

Banana Carrot Oreo Muffins with crumb topping

This is such a quick easy recipe and it's made in one bowl, how great is that!  It's always best to use banana's that are really ripe, but if you only have fresh you can pop them in the microwave for about 30 seconds and they'll mush right up.  I always keep banana's in the freezer just in case I have to make something quick.

350° makes 11 regular size muffins or one loaf pan.

Ingredients:
1 1/2 cup flour
1 large egg
1/3 cup oil
1 tsp baking soda
1 tsp cinnamon
1/2 tsp fresh nutmeg
1/4 allspice
1/2 cup sugar
pinch of salt
2 over ripe bananas
1 carrot shredded
5 or 6 oreo cookies smashed or ground up
** optional nuts and raisins**

crumb topping
1/2 cup powdered sugar
1./2 al flour
4 TBL melted butter
1 tsp cinnamon
extra powdered sugar if you want to sprinkle on top when cooled.


Preheat oven 360° and line muffin tin or spray really well.  Same if you're using a loaf pan
cooking time for muffins 16-202 minutes   loaf   55-65 minutes  both done when toothpick inserted comes out clean.

In large bowl mash banana's then add oil and carrots.  Mix .. Add egg, vanilla, and sugar, mix with a spatula.  Stir in dry ingredients and oreos.  Add the nuts and raisins now if you're going to put them in.  Make the crumb topping.  Use a large ice cream scoop and fill muffin tins, they will rise nicely.  Put the crumb topping on before you bake.  Bake at 350° for about 16-20 minutes cool and enjoy!

Thanks for stopping by, have a great week and Always Remember to Find the Time to do ALL the things You Love.
Donna

Chocolate Banana bread

2 medium bananas (about 1 cup), over-ripe
6 oz (3/4 cup) plain 2% Greek yogurt OR Applesauce OR Sour Cream
1 large egg
1/4 cup canola oil
1/4 cup whole milk
1 tsp pure vanilla extract
2/3 cup granulated sugar
1 Tbsp (packed) light brown sugar
2 Tbsp natural unsweetened cocoa powder
1/2 tsp sea salt
1-1/4 tsp baking soda
1-2/3 cups all-purpose flour
optional: 1/4 cup semisweet or bittersweet chocolate, chopped and chopped walnuts

INSTRUCTIONS

1. Preheat the oven to 375° ­. Lightly grease a 9x5 loaf pan. Set aside.
2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the yogurt and the egg and use the fork to whisk the mixture together until completely combined. Add the oil, milk, and vanilla, and stir to combine. Add the sugars and stir again.
3. Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
4. Fill loaf pan *these could be made as muffins too**.
5. Bake for 16-19 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5-10 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature

Lemon Muffins

Moist and fluffy homemade lemon muffins with a crunchy streusel topping and sweet lemon glaze. A perfect addition to any breakfast or brunch.

Ingredients:

crumb topping:

• 1/4C unsalted butter, melted
• 3/4C all purpose flour
• 2Tb granulated sugar
• 2Tb light brown sugar

batter:

• 1/4C unsalted butter, softened
• 1/2C granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• zest of 1 lemon
• 2Tb lemon juice, freshly squeezed
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 1C all purpose flour
• 1/2C sour cream

glaze:

• 6Tb powdered sugar
• 1Tb lemon juice

Directions:

1. Preheat oven to 350°F. Line a muffin pan with 7 paper liners. 
2. Prepare crumb topping: In a medium bowl, whisk together dry ingredients. In a separate medium bowl, melt butter. Slowly add dry ingredients to melted butter. Use a fork to blend together until only small pieces remain. Transfer crumb topping to a small rimmed baking sheet or large plate. Set aside. 
3. In a large bowl or stand mixer, cream together butter and granulated sugar until light and fluffy. Add egg, mixing until fully combined, followed by vanilla, lemon zest and lemon juice. Continue mixing. Scrape bowl as needed. Add salt, baking powder and flour, mixing until fully combined. Finally, add sour cream, mixing until no streaks remain. Use a large cookie scoop to divide batter between prepared baking cups. 
4. Generously coat each portion of batter with prepared crumb topping.
5. Bake for 18-20 minutes. Cool in pan for 5-10 minutes or until easy to handle. Transfer to a wire rack to cool completely. 
6. When muffins are cool, prepare glaze. In a small bowl, whisk together powdered sugar and lemon juice. Use a small spoon or whisk to drizzle glaze over cooled muffins. 
7. Store in an airtight container for up to several days. 

Thanks for stopping by,  have a great week and Always Remember to Find the Time to Do ALL the thing YOU L♥ve.

Donna

Chocolate muffins

Another work treat as you can see I've been on a chocolate kick.  Everyone at works loves chocolate so it's really a no brainer when baking for Monday's.  These were very good and nice and moist.  They were a big hit.  I will probably make them again.


Double Chocolate Muffins
 adapted from here    via Barbara Bakes
1/2 cup unsalted butter, softened
1 cup sugar
2 teaspoons vanilla
2 teaspoons baking powder
2/3 cup cocoa mix
1/2 teaspoon salt
2 eggs
1 cup milk (skim, 1%, 2%, whatever you have works)
1/3 cup sour cream
2 cups all-purpose flour
1 large Hersey special dark chocolate bar

1) Preheat oven to 350F. Line a muffin pan with paper liners to make 24 muffins.

2) Cream together the butter, sugar, vanilla, baking powder, cocoa powder, and salt until light and fluffy- about 3 minutes. Add the eggs one at a time, beating until incorporated between each addition. Add the milk and sour cream. Add the flour and chocolate chips and mix just until all ingredients are combined.

3) Divide batter between 12 muffin cups and bake 25-27 minutes, until toothpick comes out clean (a little melted chocolate is fine - the toothpick may hit a melty chocolate chip).

In the future:
Change amount of milk to 1 cup

1) Preheat oven to 350F. Line a muffin pan with paper liners to make 12 muffins.

2) Cream together the butter, sugar, sour cream, and vanilla until light and fluffy - about 3 minutes. Add the eggs, one at a time, beating until incorporated between each addition.

3) Stir together the flour, baking powder, cocoa powder, and salt. Add flour mixture to butter mixture alternately with the milk, in 2-3 additions each (so add a third of the flour, half of the milk, another third of the flour, etc.).

4) Divide batter between 12 muffin cups and bake 25-27 minutes, until toothpick comes out clean (a little melted chocolate is fine - the toothpick may hit a melty chocolate chip).

thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Fudge Banana Muffins with spiced nuts and a hint of Apple Jack

I had some banana's that I put in the fridge and they were nice and ripe,  just perfect for making some sort of treat.  I also had some spiced walnuts and pecans from the holidays in a sealed container along with the chocolate fudge I made this year.  Soooooooo to the drawing board and I decided to just put them all together.  Why waste all that yummy stuff, Right??  I made these for Monday Work Treat.  The guys loved them even the one that doesn't like nuts.  LOL

Ingredients:

2 cups AP flour
3 tsp baking soda
1/2 tsp salt
3 TBL Apple Jack or some sort of Bourbon
2 large eggs
1/4 cup soft unsalted butter
1/4 cup coconut oil
3 very ripe bananas (mashed)
3/4 cup homemade fudge (approximate) chopped fine
1/2 cup chopped spiced nuts (walnuts and pecans)

Directions:
Preheat oven 400°, line 12-14 regular size muffin tins, set aside.
In bowl, combine dry ingredients, set a side
chop fudge and nuts, set aside
In a large bowl, cream the butter, coconut oil and sugar  until creamy.  Add 1 egg at a time and mix well, add mashed banana and Apple Jake, mix well.  Add dry ingredients and stir unless well incorporated.  Add the nuts and fudge mix until combined.  Fill muffin cups 3/4 full place in reheated 400° oven for approximately 18-20 minutes.  Remember each oven is different.
Cool on rack....enjoy!

Thanks for taking the time to stop by, have a wonderful week and Always Remember to Find the Time to Do ALL the THINGS Y♥u  L♥ve.
Donna

Basic Butternilk Quick Bread w/many variations

 

Basic Buttermilk Quick Bread

Makes one loaf
2 cups (10 oz) all-purpose flour
1/2 cup (4 oz) white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil
Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.

Basic Variations:
 You can be reduce the sugar to a tablespoon for more savory breads.

Up to half the flour can be substituted with an alternative flour.

 Replace the buttermilk with a mix of yogurt and milk or milk and a squeeze of lemon, milk and sour cream. 
 Use up to 1 1/2 cups fruits, nuts, olives, cheese, or other ingredients, added to the dry ingredients. Use 1-3 teaspoons of herbs or spices, added to the dry ingredients.  Just use your imagination.

These were good but I felt they were missing something, what that something was I don't know.  :)

thanks for stopping by, have a great day and Remember to Find the Time to Do ALL the Things You Love.

Donna

Strawberry Banana Muffins

It's been soooooooooooo cold here in Kansas and I am so ready for Spring.  A couple of weeks ago I got very ambitious and decided to clean out the top freezer on my fridge.  A big job for sure.  A couple of days before that I cleaned out my kitchen towel drawer and got rid of all the old and and found that I had many new towels, and I might add the drawer looks pretty good now as so does the freezer.  I actually know what I have in there now, and I can see it all.  whoop!  Back the muffins.  I found some strawberry puree in there so decided to make muffins and I also had 1 banana left.  Of course banana's and strawberry go together.  Hope you try these they really are very good.

1 banana sliced thin
1/2 -3/4 cp strawberry puree
1/2 tsp salt
1 tsp baking soda
1 stick unsalted butter  melted
2 eggs
1 tsp vanilla
3/4 cp brown sugar
1/3 cup finely chopped almonds *optional*
white sugar for top

Preheat oven to 350°, line large muffin tin or spray with nonstick spray.  You can also make this in a loaf pan.
In a large microwave safe bowl melt the butter, add the sugar, eggs and vanilla, stir well. Add the strawberry puree and sliced bananas.   In another bowl combine the dry ingredients.  Add the dry ingredients to the wet mixture and stir but do not over mix.  Fill the muffin tins 3/4 full, top with finely chopped almonds and sprinkle with sugar.  Bake at 350° for 25-30 minutes until a toothpick inserted comes out clean.  Enjoy.....these would be really good at breakfast time too.

Thanks for stopping by, have a wonderful day and Always Remember to Find the Time to Do all the Things You L♥ve.
D♥nna

Apple Cranberry Muffins

I made these the night I made the Bourbon Molasses Braised Beef.  Boy was that good.
The weather here in Kansas has been brutal the past couple of weeks.  Between the wind and frigid temps it's hard to stay warm.  The braised beef was a perfect meal for the weather that day.  These muffins were a perfect accompaniment and topped of the meal perfectly.  These also would be great in the morning with your first cup of coffee. 

Ingredients:
1/2 cup butter, soft
1 tsp vanilla extract
1/2 cup milk (I used 1/2 n 1/2 and water 1/4 cp each)
1 1/4 cp white sugar
1/2 tsp salt
2 eggs, room temp
1 3/4 cp AP flour (you could use 1/2 AP flour 1/2 whole wheat)
2 tsp baking powder
1/2 tsp ground cinnamon
3-4 granny smith apples, peeled, sliced and chopped
1 1/2 cup fresh cranberries, cooked down
1/4 c up sugar for cranberries
pinch of salt
1/2 cup Pecans (or your choice of nuts...optional)

Cinnamon crumble topping
1/4 cp white sugar
1/2 tsp ground cinnamon
3 TBL AP flour
2 TBL cold butter grated.

Direction:
Preheat oven to 375°.  Spray pans or use liners, set aside.
In a large bowl. cream together 1/2 cp butter, 1 1/4 cp sugar, vanilla and salt until light and fluffy.   Beat in eggs, 1 at a time.  In another bowl mix the dry ingredients and then stir in the flour mixture alternately with the milk, mixing just until it's incorporated.  Fold in the apples and nuts.  Scoop into muffins tins and fill 3/4 full.  Lightly sprinkle the tops with the cinnamon crumble.
Bake in preheated oven for approximately 30 minutes or until toothpick inserted comes out clean.  Cool and enjoy.

To make the topping:
In a small bowl, combine dry ingredients, then grate the cold butter into the mixture and using a pastry blender, mix until mixture resembles small peas.  I actually use my hands for this, works much better.     

Thanks for stopping by, have a wonderful weekend and Always Remember to Find the Time to Do all the Things YOU L♥ve
D♥nna

Apple-Pecan Muffins with Cinnamon Topping

I had some apples left over from a previous dessert I made and so I made these.  These are really moist and full of flavor.  You could probably substitute a different fruit (banana, peach, blueberry etc) and also change the type of nuts.  I made these in two different type of muffin pans, a large muffin pan and also a PopOver Pan,  just for something different.  Hope you give these a try.

 

Pop-Over Pan

Large Muffin Tin

Ingredients:
1/2 cup butter, soft
1 tsp vanilla extract
1/2 cup milk (I used 1/2 n 1/2 and water 1/4 cp each)
1 1/4 cp white sugar
1/2 tsp salt
2 eggs, room temp
1 3/4 cp AP flour (you could use 1/2 AP flour 1/2 whole wheat)
2 tsp baking powder
1/2 tsp ground cinnamon
3-4 granny smith apples, peeled, sliced and chopped
1/2 cup Pecans (or your choice of nuts...optional)

Cinnamon crumble topping
1/4 cp white sugar
1/2 tsp ground cinnamon
3 TBL AP flour
2 TBL cold butter grated.

Direction:
Preheat oven to 375°.  Spray pans or use liners, set aside.
In a large bowl. cream together 1/2 cp butter, 1 1/4 cp sugar, vanilla and salt until light and fluffy.   Beat in eggs, 1 at a time.  In another bowl mix the dry ingredients and then stir in the flour mixture alternately with the milk, mixing just until it's incorporated.  Fold in the apples and nuts.  Scoop into muffins tins and fill 3/4 full.  Lightly sprinkle the tops with the cinnamon crumble.
Bake in preheated oven for approximately 30 minutes or until toothpick inserted comes out clean.  Cool and enjoy.

To make the topping:
In a small bowl, combine dry ingredients, then grate the cold butter into the mixture and using a pastry blender, mix until mixture resembles small peas.  I actually use my hands for this, works much better.

Thanks for stopping by, have a wonderful week and Remember to Find the Time to Do ALL the things You L♥ve.
D♥onna

Healthy Muffin

Been trying to eat a bit more healthy these days and there are times you want something that is yummy but also can be healthy.  I made these without using any White Flour.  Ya know what they say it's not that good for you...that's why it tastes so good.  :)  But to my surprise these were really yummy.  Could be because there is so much stuff in them.  They go together quickly so you could make them on the weekend and I would think they would freeze well.  The recipe looks long and has a lot of ingredients but trust me you'll have them made and in the oven in no time.  I do think next time I make them I will add raisins.  I didn't this time because my son in law won't eat them.

1 cup whole wheat flour
1 cup oat flour (I made mine own by just putting oats in the food processor)
1/3 cup almonds finely ground
1/2 cup oats
1/4 cup white sugar
1/4 cup packed brown sugar
1/3 cup oil
1 tsp vanilla
1 egg
1/2 cup sour cream
2 carrots shredded
2 banana's mashed
1 apple grated (I used red delicious b/c that's what I had)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp. cinnamon
1/2 tsp ground ginger
1/2 tsp all spice
1/2 tsp nutmeg
1 slice of jellied cranberry mashed
 about 2 TBL of the cranberry juice

Preheat oven to 350°
In a large bowl mix the banana, egg, oil and sugars.  Add the vanilla, sour cream, cranberry and cranberry juice.  Combine the flours, nuts, salt, baking soda, baking powder and all the dry spices.  Add the carrots, and shredded apple to the wet ingredients.  Then add the dry ingredients to the wet.  Don't over mix.  Put into muffin line tins and bake for about 20 minutes.  This made 16 regular size muffins.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do All the things You Love.
Donna

Orange Oreo Muffins

I have a friend that gets me fresh eggs and as payment I make him bread, muffins and sweets.  He loves anything orange so thought I would try a new twist on an orange muffin.  These are so yummy and moist...believe me a must try.  They go together very quickly too.
Printable

Preheat oven to 400 makes 7 large or 12 regular muffins

1 orange (peel and all) pureed
1/2 cup soft butter (1 stick)
3/4 cut white sugar
1 egg
1 3/4 AP flour (can be make with 1 cup AP and 3/4 whole wheat)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
6 oreo cookies crushed fairly fine
1/2 cup orange juice

In a blender put cut up orange and a bit of water, puree.  Set aside.  In a large bowl with hand mixer cream the sugar and butter til light and fluffy.  Add the egg beat again.  Add orange juice, mix until combined.   In another bowl (or I use wax paper, so I don't dirty another bowl  :)  )  Mix the flour, baking powder, baking soda and salt.  Add this to the wet ingredients, mix until all combined.  Add the oreo's and mix until combined.  Put into lined muffin tins and bake at 400 degree for 20-25 minutes.  Done when tester inserted comes out clean.  Cool on wire rack.  Enjoy.

I am going to add these to my Christmas goodie list and will make them in mini muffin tins, they will be a great addition this year.
Thanks for taking time to stop by, please leave a comment if you so desire I would love to hear from those that stop by.  Have a wonderful day and Remember to Find the Time to Do All the Things You Love.
Donna

Orange Toffee Muffins

I had some oranges that needed to be used so thought I'd throw a muffin together.  I took a couple of recipes and combined them.  These are really tasty and moist, with just the right amount of crunch.   I made these the night AJ made his Quesadillas.  He's learning to cook and 2 times a month I help him with a recipe.  I will post some pictures of him making his dinner.  It's so good that kids learn to cook.  When they make things and really like them and people tell them how good it is they have the desire to cook and be creative. PS AJ just loved these, well actually we all did.

Ingredients:
1-1/2 cups unbleached all-purpose flour
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk + 2 TBL
1 whole orange pureed (peel and all)
1/2 cup sour cream
3 tablespoons butter, melted
1 egg, beaten
2 teaspoons vanilla extract
1 regular size hersey milk chocolate bar (broken into pieces)
 1/2 bag of toffee chips or you could use candy bars(1.4 ounces each) chocolate-covered toffee bars (such as Skor or Heath bars), divided

Preheat oven to 400 F.  Line muffin tin cups with muffin/ cupcake papers.  Makes 6 large muffins for 12 regular size.

Mix flour, brown sugar, baking powder, baking soda, and salt in large bowl.  In a smaller bowl, mix milk, sour cream, melted butter, egg,  pureed orange and vanilla extract.  Stir liquid ingredients into dry mixture, just until moistened.  Fold in most of the  toffee bits and hersey chocolates (reserve about 2 - 3 TBL of bits).  Spoon batter into muffin liners.    Sprinkle remaining toffee bits over each unbaked muffin.

Hope you try these, it is a really simple,  quick recipe.   Thanks for taking time to stop by.  Have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.
Donna

Lemon Poppy Muffins

One dreary day I made these, sort of like a comfort food you could say.
These Lemon Muffins are really very simple and go together very quickly.

350 degrees 18-20 minutes makes 12 regular 6 large muffins
Printable
Ingredients:
2 cups of AP flour
2 TBL poppy seeds
1 stick 8 TBL room temp unsalted butter
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup sugar
2 large eggs
zest of 1 lemon
1 TBL fresh lemon juice
1 tsp vanilla
1 cup plain yogurt

Glaze
1/2 cup confectionery sugar
1-2 TBL fresh lemon juice

Direction:
Preheat the oven to 350 degrees F. Line a muffin tin. Combine flour, poppy seeds, salt, baking powder and baking soda, stir til mixed. In another bowl cream sugar and butter until creamy. Add eggs one at a time and mix well between. Mix in the lemon zest and vanilla. With mixer on low, mix the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated. Fill muffins tins 2/3 full, bake at 350 for 18-20 minutes until toothpick inserted comes out clean. Let cool in pans for about 5 minutes, while still warm glaze. Then Enjoy! :)
Thanks for stopping by. Have a wonderful day and Remember to Find the Time to do ALL the things YOU Love.
Donna

Filled Banana Muffins

 
This was an experiment.  Think I'll have to try them again because the filling was not thick enough to stand on its own.  But I must say they were sure tasty.
I found this recipe here but altered it quite a bit.
Cream Cheese Filled Banana Muffins

filling:
4 oz. cream cheese, softened *next time I will use 6 oz.*
1/2 cup sugar
1 egg
muffin batter:
1 cups all-purpose flour
1/2 cup quick oats
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
2 bananas, mashed
1/3 cup milk (used 2 %)
1/3 cup plain yogurt
1/4 cup oil
2 eggs
2 teaspoons vanilla extract
Preheat oven to 375 degrees.  Grease a 12-cup standard muffin pan.
 In a small bowl, beat together cream cheese, sugar, and egg. Put bowl in refrigerator while you make the muffin batter.
 In a large bowl, whisk together flour, oats, whole wheat flour, baking powder, baking soda, salt, and sugar; set aside.
In a medium bowl, whisk together bananas, milk, yogurt, oil, eggs, and vanilla. Pour wet ingredients into the large bowl filled with flour mixture then stir with wooden spoon just until the mixture is combined.
Spoon enough batter into muffins cups so that they are just under halfway full.  Add one spoonful of cream cheese mixture into each cup, then top with remaining muffin batter.  Muffin cups will end up being almost completely full.
Bake for 20-25 minutes at 375 degrees.  Check after 20 minutes, muffins are done when a toothpick inserted into center comes out clean.
  Enjoy!
When I try them again I'll post some pictures.

 

I really wanted to be able to see the cream cheese when you bit into them but it seemed to just cook into the muffin.  Think if I make the mixture thicker it will be better.  They do taste very good though, moist and lots of fiber too.

Thanks for stopping by,  have a wonderful day and Remember to Find the Time to Do All the things You love.

Donna

Orange Muffins

These are wonderful, and very easy.  The have just the right amount of orange flavor.  I also tried using lemons,   Yuck to much pith and it leaves an after taste.  Was a good idea but not a tasty one.  :)   May try it with just the juice from lemons and let you know.    I found this recipe here.
I altered the recipe a bit, I used whole wheat flour and some quick oats.  The original recipe called for all white flour.  Trying to cook a bit more healthy.
They are very moist, sure hope you'll try them.  It's a great way to use up oranges, peel and all, who would have thunk??  :)
Printable

Ingredients:

Servings: 12 regular muffins or 6 large muffins

1 orange, quartered and seeds removed (with peel) 

1/2 cup orange juice  

1 large egg

1/2 cup butter or 1/2 cup margarine (I used butter)

 3/4 cups  AP flour  

3/4 cup whole wheat flour

1/4 cup quick oats

3/4 cup white sugar

1 teaspoon baking powder

1 teaspoon baking soda      

Directions:
Preheat oven 400 degrees.  Line muffin tins or spray with cooking spray and set aside.
In a food processor or blender, (I used a blender) add orange and orange juice, puree.  Add the butter and egg and mis until blended.   Pour into a large bowl.
Combine all dry ingredients and add all at once  to orange mixture.  Stir until blended.  Fill muffin cups 3/4 full.  Bake for 20-25 minutes until tester comes out clean.  Let set for 5 minutes and remove from pan.  ENJOY.

Thanks for stopping by, have a wonderful weekend and Remember to Find the Time to Do All the things You Love.
Donna

Apple/Cranberry Muffins

Seems I'm on a muffin kick these days.  I had some apples I needed to do something with and this is the end result.   I have decided to make the banana muffin recipe I use as my base recipe and just change ingredients.  They are so moist and yummy why change a good thing.

Bake 375 fir 20-25 minutes ---- makes 6 large muffins or 12 regular muffins. Ingredients: 1 1/2 cup AP flour 1 tsp baking powder 1 tsp baking soda 1 TBL corn starch 1/2 tsp salt 1/2 tsp nutmeg 1 tsp vanilla 1/3 cup oil (could use butter, melted) 1 egg 3/4 cup sugar 1 1/2 cup cooked apples (see below) 1/2 cup dried cranberries 1/3 cup ginger ale soda (reg or diet) 1/4 cup chopped walnuts (or pecans) For the apples, peal and core them, slice and place in a skillet with some butter, about 2 TBL, add 1/3 cup of brown sugar, 1 1/2 TBL cinnamon ,  1 1/2 TBL AP flour.  After the apples have started to soften add 1/3 cup of ginger ale soda, let cook until you get a thick sauce coating the apples.  Set aside to cool.  Soak your cranberries in warm water so they will be nice and plump and juice.  Drain before you put into batter. Direction: Mix dry ingredients and set aside.  In a large bowl whisk the egg, sugar, vanilla.  Add the apple mixture and cranberries to incorporate.  Add the dry ingredients and mix until incorporated.  Do not over mix, add nuts and mid.  Let set in bowl for about 10 minutes.  Fill lined muffin tins and fill 3/4 full bake and test with toothpick.  They should be golden brown and toothpick comes out clean. Sure hope you try this one, they are great and would be wonderful for breakfast or at brunch.  Great snack for the kids too. Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do all the Things you love. Donna