mmm…mmm..muffins. Certainly our snack of choice. Although summer is here, I have discovered if you have your oven on baking in the morning, it’s not so bad. Possibly because we open our windows at night to let in the cool night air. It is lovely having it waft in the morning. I love waking up to fresh air, and cool breezes. Really, we only have a few weeks left of summer. School is getting ready to begin, so enjoy these last few weeks. We will be heading to the beach, and the zoo, and other assorted fun activities. Then back to the books, and schedules (yay). I am anxious to get back to my much-loved routine. In the meantime, you can make these while raspberries are still in season.
Is it just me or are bananas turning brown the moment they get home from the grocery store. I try, and try, to get the most green bananas possible so that they last more than a few days. The bananas are not cooperating. My kids will not eat bananas with even a speck of brown on them. Luckily, you can freeze bananas. My freezer is currently being filled with brown bananas, is it is quite simply to hot to bake. Then, a miracle happened. We have had a few cooler days, with rain. Time to bring out the bananas. So I made muffins. We ate muffins. We enjoyed the deliciousness that is muffins. These even had the added bonus that they are in fact pretty healthy!
Once a year my parents come home from the journey down south and we are greeted with loads of groceries unavailable here in Canada. Our youngest always requests Fruity Pebbles. This year I used a cup to make a batch of these lovely muffins, the recipe I found over at The Pinning Mama. I actually found the recipe via pinterest, and I believe she must like the site as much as me! Definitely one of my websites of choice. I realize that I posted a muffin recipe yesterday as well, but baking week certainly NEEDS two muffin recipes. Muffins are that good!! Tomorrow, I will post something different, I promise! For now, make muffins, eat muffins, enjoy muffins!!
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 cup butter, softened
1/2 cup sugar
1 cup milk
1 cup Fruity Pebbles
1. Beat butter and sugar. Combine dry ingredients, add to sugar mixture alternately with milk. Beat until just combined. Use spoon to fold in cereal.
2. Scoop into greased muffin pan.(Makes about 12 small muffins).
3. Bake at 400 degrees for 10-12 minutes. Use toothpick to ensure muffins have cooked through to the middle.
Baking week continues, with one of my most favourite and most often baked treats, muffins! A delicious chocolate concoction that you can get away with eating for breakfast! This one even has bananas in it, fruit, makes it even better. My kids love having muffins in the house, as this is usually their mid afternoon snack. We are still finishing up our homeschooling, egad! This is the first year that we have done school in June, usually we are done in May, so we need ourselves some muffins to power through work time!
Recipe from Averie Cooks – my muffins didn’t crinkle as much as her lovely pictures. Pop over to here blog and have a peek!
1 1/2 cups all-purpose flour
1 cup granulated sugar
heaping 1/4 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
pinch salt, optional and to taste
1 large egg
1/3 cup vegetable oil
1/4 cup sour cream
1 tablespoon vanilla extract
1 1/2 cups ripe bananas (from about 3 medium/large bananas)
1 cup semi-sweet chocolate chips
Coarse sugar to sprinkle on muffin tops
1. Beat bananas in large mixing bowl. Add egg, oil, sour cream and vanilla.
2. Add dry ingredients and mix until combined. Fold in chocolate chips.
3. Grease a 12 cup muffin tin. Divide batter equally between cups and sprinkle each generously with coarse sugar. ( You can use granulated sugar, if you want).
4. Bake muffins, for 22 minutes at 350 degrees. Use toothpick to ensure they have cooked through to the middle. Let cool slightly and remove from muffin tin.