One of my favorite things to do is take a healthy, flavorful bread recipe and turn it into a muffin...especially a mini muffin!
With the semester back in full swing, I've started baking a "batch" of mini muffins (about 24) and storing the cooled muffins in sandwich bags with 3 in each. Then I freeze them and can grab them on the go. I'll keep them frozen in my lunchbag but, for breakfast and immediate eating, I microwave them for 30 seconds...perfection! It's way better tasting than frozen waffles, as well as much better for you.
Like most people who like to spend time in the kitchen, I've made more than a few different banana bread recipes but this is probably a combo of several because-today-I walked into the kitchen and threw a few things together. (Sorry, not sure who to give credit to...mom? Michael Jackson? My agent? :) ) Hope this is tasty and fun to make.
Banana Bread Muffins
Makes 24 mini muffins or 10-12 regular sized muffies
DRY:
1 cup whole wheat flour
1 cup all-purpose flour
1/2 t. baking soda
Dash of salt
1/2 t. cinnamon
Dash of nutmeg (optional)
WET:
2 TB agave nectar
1/2 cup unsweetened applesauce
3 ripe, soft bananas--peeled and "smooshed" with the back of a spoon
1/4 cup orange juice
TOPPING:
1/4 cup brown sugar
2 TB margarine/butter, melted
1/4 cup chopped pecans/walnuts (whichever you like)
1/4 cup of raspberries, slightly frozen (put in freezer for 30 min)
WHIP IT UP:
1. In a medium bowl, combine all dry ingredients.
2. In a large bowl, combine all wet ingredients. Put topping ingredients in a small bowl, stir together, and microwave for 30 seconds. Set aside.
3. Pour dry into wet ingredients and gently fold with a wooden spoon, until all is moistened and gooey. (Don't over stir.)
4. Spray muffin tins with non-stick cooking spray (or whatever your routine is) and gently pour 1 to 1 1/2 TB of batter in each tin. Top with either 1) half a raspberry or 2) 1 t. drizzle of topping mix.
Bake at 350 for 8 minutes, or until they've risen and browned a bit.
Voila! Baby bits of happiness. Leave them in the pan for 2 minutes before putting them on a plate/cooling rack to get to room temp. Try not to eat all of them while they're cooling. HAPPY TUESDAY!
With the semester back in full swing, I've started baking a "batch" of mini muffins (about 24) and storing the cooled muffins in sandwich bags with 3 in each. Then I freeze them and can grab them on the go. I'll keep them frozen in my lunchbag but, for breakfast and immediate eating, I microwave them for 30 seconds...perfection! It's way better tasting than frozen waffles, as well as much better for you.
Like most people who like to spend time in the kitchen, I've made more than a few different banana bread recipes but this is probably a combo of several because-today-I walked into the kitchen and threw a few things together. (Sorry, not sure who to give credit to...mom? Michael Jackson? My agent? :) ) Hope this is tasty and fun to make.
Makes 24 mini muffins or 10-12 regular sized muffies
DRY:
1 cup whole wheat flour
1 cup all-purpose flour
1/2 t. baking soda
Dash of salt
1/2 t. cinnamon
Dash of nutmeg (optional)
WET:
2 TB agave nectar
1/2 cup unsweetened applesauce
3 ripe, soft bananas--peeled and "smooshed" with the back of a spoon
1/4 cup orange juice
TOPPING:
1/4 cup brown sugar
2 TB margarine/butter, melted
1/4 cup chopped pecans/walnuts (whichever you like)
1/4 cup of raspberries, slightly frozen (put in freezer for 30 min)
WHIP IT UP:
1. In a medium bowl, combine all dry ingredients.
2. In a large bowl, combine all wet ingredients. Put topping ingredients in a small bowl, stir together, and microwave for 30 seconds. Set aside.
3. Pour dry into wet ingredients and gently fold with a wooden spoon, until all is moistened and gooey. (Don't over stir.)
4. Spray muffin tins with non-stick cooking spray (or whatever your routine is) and gently pour 1 to 1 1/2 TB of batter in each tin. Top with either 1) half a raspberry or 2) 1 t. drizzle of topping mix.
Bake at 350 for 8 minutes, or until they've risen and browned a bit.
No comments:
Post a Comment