Monday, March 25, 2013

Monkey Muffins!!

 Make some of these yummy muffins for a quick breakfast for the kiddo's.  Cut back on sugar if you like.  You can easily decrease sugar to 1/2 cup and they'll never know.

  Healthy and a quick on the go breakfast with some milk will start their day in a healthy way!!

Note:  Make a double recipe and freeze for an easy grab and go breakfast. 

Happy Baking from my kitchen to yours,

I like to make muffins for several reasons.  One: I love them as an easy breakfast!!  Two: when I make them I can freeze them and have them in the freezer for whenever I want them or I can quickly defrost for a quick snack so here's a cool recipe you may like especially if you like bananas, chocolate and peanut butter. I love that combination..  My favorite ice cream combination is banana and chocolate.   

Want to make a perfect muffin?  Use a traditional ice cream scooper!

Mini and regular muffins. You decide

1/2 cup butter softened
1 cup plus 1 tablespoon sugar, divided
2 eggs
1 cup mashed ripe bananas
2/3 cup peanut butter
1 tablespoon milk
1 tsp. vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt( if I am using salted butter I eliminate salt)
3/4 cup miniature semisweet chocolate chips

In a large bowl cream butter and 1 cup sugar until light and fluffy...Add eggs one at a time beating well after each addition..Beat in bananas, peanut butter, milk and vanilla. Combine flour, baking soda and salt.  add to creamed mixture just until moistened..Fold in chips

Fill a greased or paper lined mini muffin cups 3/4 full..Sprinkle with remaining sugar..Bake 350 degrees for 25 minutes or until a toothpick inserted in center comes out clean..Cool for 5 minutes before removing from pans to wire racks..Yield: several  dozen  If using mini muffin pans cut baking time to 14 to 16 minutes.  Note:  I used regular muffin cups.  Watch baking time!

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