Banana Chocolate Chip Muffins

 

1/4 cup canola or vegetable oil
3/4 cup brown sugar, packed
1 large egg, beaten
1 teaspoon vanilla extract
2 ripe bananas, peeled and mashed
3/4 cup buttermilk

1 cup whole wheat pastry flour
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 cup ground flaxseed
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/3 cup milk chocolate chips

Preheat oven to 350 F.

Mix oil and sugar in large bowl. Add egg and vanilla and mix again. Add bananas and buttermilk and mix well and set aside.

In a medium bowl, whisk together flours, flaxseed, salt, nutmeg and cinnamon. Pour flour mixture into banana mixture and stir until just combined. Add chocolate chips and stir to disperse chips in batter.

Spoon batter into greased mini muffin pan. Bake for 10-15 minutes or until toothpick inserted comes out clean. Move to wire rack to cool. Serve warm or cooled.

Yield: 36 mini muffins
Prep-time: 20 minutes
Bake-time: 10 minutes

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Pumpkin Molasses Muffins

[donotprint]I found some Grandma’s Robust Molasses at the supermarket. I have no idea what makes it “robust”, but 1 tablespoon has 20% RDA of Iron so I’m not asking questions! Try it in this recipe. They are very moist and delicious, if I do say so myself.[/donotprint]

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1 cup whole wheat pastry flour
3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1/4 cup unsalted butter (1/2 stick), softened
2/3 cup brown sugar, packed
1/4 cup dark molasses
1 large egg, beaten
1/4 cup buttermilk
1 cup canned pumpkin puree
1/4 cup oil
8 whole dried dates, pitted and chopped (optional, but tasty)

Preheat oven to 350 F.
Combine dry ingredients in medium bowl with whisk – flours, baking soda, salt, cinnamon, and nutmeg.

Cream softened butter and brown sugar in large bowl. Add molasses, egg, buttermilk, pumpkin, and oil and stir. Pour in the flour mixture and stir to combine.

Bake in greased mini muffin pan for 15 minutes (give or take). Roughly 20-25 minutes for regular sized muffins or until inserted toothpick comes out clean. Transfer to cooling rack and serve warm or cooled.

(Inspired by a recipe from the Wisconsin Milk Marketing Board, http://www.eatwisconsincheese.com/recipes/article.aspx?rid=1618)

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Yogurt Trifle

This is a great way to use up muffins that the kids aren’t into eating on their own any more. Save random bits of cake in the freezer for this recipe. There is no limit to replacements and adjustments that can be made. The only neccessity is a red fruit on the top

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1/2 cup cake or muffin pieces
1/2 cup lowfat vanilla or strawberry yogurt
1/4 cup fresh blueberries
1/4 cup mandarian oranges
10 whole red grapes
2 teaspoons of sweetened shredded coconut (optional)

In each clear 6 ounce cup layer 2 tablespoons cake or muffin pieces, 2 tablespoons yogurt, 1/2 teaspoon coconut, 2 tablespoons blueberries, 2 tablespoons oranges, 2 tablespoons cake or muffin pieces, 2 tablespoons yogurt, 1/2 teaspoon coconut, and 5 grapes.

Makes 2 trifles
Prep time: 10 minutes

Note: If you are feeding children under the age of three, be sure to chop or at least halve the grapes.

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