Oatmeal Banana Bread

An alternative banana bread that I really enjoyed. A bit heartier than our usual variety.

1/2 cup butter
3/4 cup white sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup quick cooking oats
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.
In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.
Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Berry Muffins

2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 1/3 cups fresh berries (I use frozen and it works just fine)

Position a rack in the center of the oven and preheat to 400°F. Lightly butter twelve muffin cups or place paper muffin cups in the muffin tin.

In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center. In another medium bowl, whisk the milk, oil and eggs. Mix well and pour into the well. Stir just until blended. Fold in the berries. Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.

Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes. Remove the muffins and serve warm or cool on a wire rack.

Chocolate Chip Muffins

Lately I have had a thing for fresh out of the oven chocolate chips. Eat at Home put this recipe on facebook and I tried it... almost immediately! It was delicious! The muffin is crumbly and delicious with the melty chocolate chips throughout. I'm so glad I tried it!

2 cups flour
1/2 tsp. salt
1 Tbs. baking powder
1 stick butter, melted
3/4 cup sugar
2 eggs
3/4 cup milk
1 tsp. vanilla
1 cup chocolate chips

Stir the flour, salt and baking powder in a large bowl.
Mix together butter and sugar.  Add the eggs, vanilla and milk and mix until well blended.
Stir wet ingredients into dry ingredients with a spoon.  Stir gently, just until combined.  Fold in the chocolate chips.
Fill greased muffin pan with the batter and bake at 400 degrees for 15-20 minutes.  Makes 12 muffins.

Cappuccino Chip and Double Chocolate Muffins

These two are our #1 and 2 sellers at the cafe on Sunday mornings. I thought I'd share my recipes for them.

Cappuccino Chip Muffins
(12 servings)

• 2 cups all purpose flour
• 1/2 cup sugar
• 2-1/2 teaspoons baking powder
• 2 teaspoons instant espresso coffee powder (or instant coffee)
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup milk
  
• 1/2 cup butter -- melted and cooled
• 1 egg -- beaten
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips (milk or dark can be substituted here)
  

Grease up 12 regular size muffin cups (or 6 jumbo size). Combine dry ingredients. Stir moist ingredients until blended, fold into dry just to combine. Stir in chocolate chips. Spoon into muffin cups. Fill most of the way for muffins with big tops! If you use dark chocolate chips, sprinkle some on top (milk chocolate will burn so be careful!)

Bake 15 to 20 minutes at 400 degrees F.


Double Chocolate Muffins
(12 servings)

2c flour
3/4c unsweetened cocoa powder
1 1/2c sugar
1/2t baking soda
2t baking powder
1/4t salt
1 1/4c milk
1 egg
2T canola oil
1t vanilla
1c chocolate chips

Preheat to 350 degrees. Grease muffin cups. Mix dry ingredients, mix wet in a separate bowl then combine to just mixed. Divide between 12 cups. Bake 20-25 minutes. DO NOT overbake these! They end up dry and flavorless.

PB&J Muffins

Not the best picture I've ever taken, but these muffins are great!! You should try them at least once!

1 1/4 c all-purpose flour
1/2 c wheat flour
1/4 c granulated sugar
1/4 c packed brown sugar
1T Baking powder
1/2 t Salt
1 1/4 c fat-free milk
1/3 c creamy peanut butter
1/4 c egg substitute
2T melted butter
1t vanilla extract
1/4 jam or preserves

Preheat oven to 400.
Coat 12 muffin cups with cooking spray. Combine dry ingredients in one bowl. Combine wet in another. Blend wet and dry mixtures together just until moist. Spoon batter into muffin cups until each is half full. Put 1t of preserves into the center of each one. Divide remaining batter among the cups to cover jam. Bake for 20 minutes or so until they spring back when touched in the center. Cool for 5 minutes then remove from pan to wire rack.

I wish I had a picture to show you the yummy center... but I ate mine to fast!