Jumbo Banana Nut Muffins
These muffins are by far my favorite of any muffin I’ve made. This recipe is tried, tested & legit! The biggest tips I can give you are definitely don’t overmeasure the flour, don’t over mix and that 5 minute high heat burst at the beginning of baking makes ALL the difference. You can use vegetable oil in place of canola. You can also use regular milk instead of buttermilk, but buttermilk will give your muffins the most moist texture. Ingredients
Topping
Directions Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside. In a large bowl, gently toss together flour, baking powder, salt, and 1 teaspoon cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside. In a medium bowl, whisk together eggs, 3/4 cup brown sugar, and granulated sugar until combined. Whisk in milk, oil, mashed bananas, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together with a rubber spatula or wooden spoon. Avoid over-mixing, which will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in 3/4 cup chopped nuts. Spoon batter into prepared muffin tins, filling all the way to the top. Mix together remaining 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup chopped nuts. Sprinkle evenly over the tops of the muffin batter. Finish with a couple thin slices of banana, as shown in the photo above. These streusel toppings add SO much flavor to the muffins! Bake muffins at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months. For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.
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These are chewy, fudgy, deliciousness! Don't over bake or they'll harden too much on the edges though. I actually ran out of vanilla and subbed it with pure maple syrup (I am Canadian after all, eh!)
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Ingredients
Directions
These are great to make with veggies out of your own garden if possible! You can use all whole wheat or all all-purpose flour, add walnuts, omit raisins, it's all personal preference with these babies!
Ingredients
This easy chocolate peanut butter "mousse" is a healthy sneaky way to get my hubby to eat Greek yogurt. Add a little fruit, granola/oats and a few dark chocolate mini chips and he gobbles it up!
You can replace or add things to this. If I make it for myself I make it with almond butter instead of peanut butter. You could add a protein shake powder to it or just add cocoa alone. I'm n this case I layered it with strawberries and banana and topped it with a honey granola and some mini dark choc chips. Enjoy! CHOCOLATE PEANUT BUTTER MOUSSE 1 Pkg (150g) of Yoplait Greek 100 Yogurt 1 to 1-1/2 Tbsp Cocoa Powder 1 Tbsp Peanut Butter Combine and mix well until completely incorporated. The ultimate comfort food in my books... Even at the individual size they are filing and, I'll be honest, I may have fallen asleep on the couch shortly after devouring mine :)
If you're all about easy and quick meals, you can always replace the fresh veggies with the frozen variety; such as Green Giant or Birds Eye, etc. and you can even use Pillsbury pie crusts as well... I use a recipe for a double pie crust and ended up making the base of a dutch apple pie with what I had left over... dinner and dessert! Yum! The recipe makes enough for one large bottom and top crust, so if you don't need all this, just half the recipe for the tops of the chicken pot pies. The filling recipe will make about 4 or 5 individual pies, depending on your dish size. INGREDIENTS FILLING 1/3 cup butter or margarine 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 3/4 cups chicken broth 1/2 cup milk 2 1/2 cups shredded cooked chicken (or turkey) 2 cups mixed vegetables of your choice; chopped/diced... ie; corn, green peas, carrots, green beans CRUST 3/4 cup shortening 2 1/4 cups flour 1/2 cup cold water CRUST DIRECTIONS 1. In a large mixing bowl, cut shortening and flour together. A pastry blender is preferred, but I used a fork. 2. Add water and stir with a fork until it forms a ball. If there’s still flour at the end, add water, a teaspoon at a time. You want the dough to be stiff, not sticky, so be careful not to add too much water. 3. Divide in half. Let the dough chill in the refrigerator for at least 30 minutes before rolling out. FILLING DIRECTIONS 1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. 3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. 4. Bake for about 30 minutes or until pastry is browned and flaky. If you like cheesy, bacon goodness, you'll like this dip!!! Not my own recipe but definitely worth a share... and very easy to make!
Only difference from this recipe I made was I put it in a bread bowl and used the bread pieces to dip and topped it with cheddar cheese, melted by broiler...
In a bowl combine (I used stand mixer to avoid chunks of cream cheese), combine all ingredients; mix well. Transfer to 2-quart baking dish. Cover. Bake 25-30 mins or until hot and bubbly. Very full flavored, filling soup with a kick! All I can say about these is YUMM! Chewy, oatmeal raisin goodness!
INGREDIENTS 2 Cups Flour 1/2 Tsp Baking Soda 1/2 Tsp Salt 3/4 Cup Butter, Melted 1 Cup Brown Sugar (Packed) 1/2 Cup White Sugar 1 Tsp Cinnamon 1/8 Tsp Nutmeg 1 Tbsp Vanilla 1 Egg 1 Egg Yolk 1-1/2 Cups Old Fashioned Oats 1 Cup Raisins DIRECTIONS Preheat oven to 325F. Melt Butter and let it cool slightly. Mix flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg and yolk for a couple minutes until light and creamy. Mix in the flour mixture until just blended. Add the raisins and mix again until just blended. Place 1/4 cup balls of dough onto baking sheet and bake for 14-16 minutes. DO NOT OVERBAKE. Bake until edges look brown and centers are still a little soft. Let the cookies cool on sheet for a few minutes before transferring to a cooling rack. Inspired by one of my dear friends, Lauren, who is a red velvet fiend, I decided this Valentine's Day to take a stab at some cake balls! This was really easy and they turned out great! Super delicious!! There is an easier process than the one I followed, which is basically just using pre-boxed cake mix and baking following directions on the back of the box, but I like to bake from scratch. Either way they'll turn out great! INGREDIENTS:
CAKE 1 ¾ Cups All-Purpose Flour 2 Tbsp plus 1 Tsp sifted natural cocoa powder 1 Tsp Baking Soda ½ Tsp Salt 1 Cup Buttermilk, at room temperature 1 Tsp apple cider vinegar or distilled white vinegar ½ Cup (1 stick) unsalted butter, at room temperature, cut into pieces 1 ½ Cups sugar 1 Tsp Vanilla 1 Tbsp Red liquid or gel food coloring 2 Large Eggs, at room temperature 1 16oz. Container of Cream Cheese Frosting (ready made) 1 Lb Chocolate (I used Candy Quik, did both Milk Chocolate and Vanilla) Decorations as you like! I used sparkly sprinkles and cookie icing DIRECTIONS In a large mixing bowl, combine all dry ingredients. In a separate bowl, combine wet ingredients. Gradually incorporate the dry into the wet and mix well at medium speed for approximately 2 minutes. Grease and lightly flour a 9 x 13 baking pan. Add cake mix and bake at 350 for approximately 25-30 minutes, or until a toothpick stuck into center of the cake comes out clean. Allow cake to completely cool in pan, on a baking rack. After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with full container of cream cheese frosting. Roll mixture into quarter size balls and lay on cookie sheet. Chill for several hours or use your freezer to speed up the process. Melt chocolate in microwave per directions on package. Use a spoon and fork to roll balls in chocolate and lay on wax paper until firm. Decorate the balls AS SOON AS YOU SET THEM DOWN ON THE WAX PAPER! The chocolate sets quickly, you won't be able to add sprinkles after they are set. Voila! Enjoy! |
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