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Peanut Butter Banana Muffins
(from Pittsburgh Needs Eated)
1 1/2 cups all purpose flour, spooned in and leveled
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup (2/3 stick) unsalted butter, very soft
1/3 cup smooth peanut butter
1/2 cup very fresh dark brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup plain yogurt
1/2 cup mashed banana (about 1.5 medium, very ripe bananas)
1/3 cup medium chopped salted Spanish peanuts
1/2 cup mini chocolate chips
4 tsp sparking sugar, for sprinkling (I used demerara sugar)
1. Position the racks in the upper and lower thirds of the oven. Heat the oven to 375F. Line 14 muffin cups with paper or foil cupcake liners.
2. In a medium bowl, thoroughly whisk together the flour, baking powder, salt, and baking soda.
3. Combine the butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 1 minute.
4. Add the brown sugar, then the granulated sugar, and mix on medium speed for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and vanilla and mix for about 1 minute.
5. Combine the yogurt with the banana. Reduce the mixer speed to low and add the dry ingredients alternately with the yogurt/banana mixture, dividing the flour in 3 parts and the yogurt mixture in 2 parts, starting and ending with the dry ingredients. Do not overmix.
6. Set aside 2 tbsp of the peanuts for garnishing. Remove the bowl from the mixer. Using a rubber spatula, fold the remaining peanuts and the mini chocolate chips into the batter.
7. Portion level scoops of the batter into the prepared pans using a no. 16 ice cream scoop (1/4 cup capacity). Sprinkle the top of each muffin with a scant 1/2 tsp of chopped peanuts and about 1/4 tsp of the sparkling sugar.
8. Bake for 25-27 minutes, or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on a rack to cool. Store at room temperature, tightly wrapped in aluminum foil, for up to 3 days. These muffins may be frozen.
Banana Bran and Raisin Muffins
(from Cookie Baker Lynn)
2 cups Kellogg’s All-Bran cereal
1-1/4 cups milk (fat free is fine, or whatever you have on hand)
1-1/4 cups all-purpose flour
1/2 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 cup vegetable oil
1 banana, cut into small chunks
1/2 cup raisins
1- Preheat oven to 400 degrees. Spray muffin tin with cooking spray, or line with cupcake papers.
2- In a large mixing bowl, combine bran cereal and milk. Let stand for about 2 minutes to soften the cereal.
3- Stir together flour, sugar, baking powder, salt and cinnamon in a small bowl. Set aside.
4- Into the softened bran mix stir the egg and oil. Beat well. Stir in the banana and raisins. Add the flour mixture, stirring only until combined. Divide the batter evenly into 12 muffin cups.
5 – Bake about 20 minutes or until golden brown. Best served warm. And if you’re not into the whole low-fat thing, slather on some butter. Yumm.
Lots of banana bread recipes!