Sunday, June 14, 2009

Banana Split Muffins

These are a favorite. Modified from my M-I-L's Pumpkin Chocolate Chip muffins, usually made in mass around Thanksgiving time. For Stan, Thanksgiving is not complete without them. I liked the base recipe because it didn't require butter, like a traditional banana bread.

Don't be afraid to experiment with these. I've tossed in yellow squash, butternut squash, wheat germ, almond flour, chopped dried cherries, almond extract... Pretty much, you can't go wrong with these muffins!

Banana Split Muffins
Preheat oven to 350, line or lightly grease muffin tins.

Combine in microwavable bowl and warm, but don't cook (1 minute on power 8):

1-1/4 c oats
1T multi-grain hot cereal mix
1-1/4 c milk

Add to oat mixture:
2 mashed bananas ( or 3/4-1 c squash, applesauce, pack pumpkin)
2 eggs
1/4 c oil (I use olive)
1 t vanilla

Stir with a whisk, then combine with wet mix above:
2 c flour (half all-purpose and half whole wheat or other)
1/2 c sugar 
1 T baking powder
1/4 t salt
1 t cinnamon
1/4 t ground nutmeg (especially good with the banana)

Stir until just combined then add:
1/2 c chocolate chips
1 c chopped walnuts
**Stir less if you like cakier muffins. Stir extra for a chewier, bread-like texture. 

Fill muffins 3/4 full and bake 20 minutes at 350F. Remove from pans immediately and cool on wire racks. Once cooled, store in airtight container. Makes 24.

If you want to get really fancy, put a small dish with water in the oven while they're baking. (Increased humidity is the same thing that makes bagels fabulous!)

I've been enjoying the "If You Care" unbleached muffin liners in the health market at HyVee. They act like parchment paper - have excellent release and stand-up. And they're a lovely brown-wrapper sort of color. I won't buy anything else now. I'm spoiled!

updated 12/13/2010

Frozen Fruit Salad

As much as I'd like to take credit for this yummy salad, it came from 30 Day Gourmet.

Frozen Fruit Salad
When we go camping, I create individual servings by using an ice cream scoop to fill foil muffin liners, then freeze. I transfer the individual cups to a single layer in a zip-top bag and keep in the cooler or camper freezer for an afternoon snack. For a meal at home I follow the recipe, using a 9x13 pan.

Beat together:
8 oz low fat cream cheese, softened
1/2 c sugar (or splenda)

Stir in:
1-1/2 c sour cream
20 oz can crushed pineapple, drained
~30 oz or 2 lbs frozen fruit (I found frozen mixed berries at Costco, 1 bag made 2 batches)

Put into serving dish(s) and freeze. Thaw 15-30 minutes before cutting if using 9x13 pan, 5-10 minutes if using muffin liners.