Planning For A Long Cold Winter–Let’s Start With These Muffins

Our garden was pretty much a big wash out this summer. I’m thankful that our harvest, or lack thereof, doesn’t mean we will have to go without this winter.  It just means we will be buying more canned goods and frozen veggies from the grocery store which never taste as good as those you preserve or freeze yourself.

Because of this, I have started stocking up on many of the canned goods I anticipate we will need to get us through a long cold winter.  Fortunately, I did get around to freezing some delicious sweet corn that our good neighbors gave us, and I have made several containers of homemade applesauce that went directly into the freezer too.   Today, I decided to add to my freezer stockpile by making a batch of these ever so tasty breakfast muffins (Banana Oat Mini Chocolate Chip) that should help make any morning just a little warmer and brighter – no matter the temperature. 

If you’ve got some brown bananas sitting around that you just aren’t sure what to do with, you MUST make a batch of these muffins!   These muffins are a bit heartier than my mom’s banana bread recipe. They also have mini chocolate chips in them which helps capture your taste buds attention.  I’m also thinking that a quarter of a cup of chopped walnuts would really send these muffins over the moon but I didn’t add any to this batch.  Maybe next time!

Banana Oat Mini Chocolate Chip Muffins

1/2 c. granulated sugar

1/2 c. brown sugar

2 eggs

1 stick of margarine (or butter), sliced

3 ripe bananas, mashed

1 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

1 tsp. vanilla extract

1 c. sour milk

1 c. old-fashioned oats

2 c. all purpose flour

3/4 c. mini semi-sweet chocolate chips

Place baking papers in muffin tins.  Preheat oven to 350 degrees.

Put mashed bananas in a large bowl and cover with both brown and granulated sugar; let sit for a few minutes.  Add sliced butter and eggs; mix thoroughly.  Add baking soda, baking powder, salt, and vanilla.  Mix in flour and oats until combined.  Fold in mini chocolate chips. 

Fill baking papers about 2/3 full.  Bake for 16-18 minutes, or until toothpick comes clean when inserted into the center.  Allow to cool before removing from the tins.

There is nothing sweeter smelling than ripe bananas covered in brown sugar.  Is there?

How do you prepare for long cold winters?  Does it involve preserving or freezing?

Advertisements

Grab & Go Bran Muffins

If I were going to invite (you) some of my closest friends over for a cup of coffee to catch up on things, which I really need to do, I’d make these yummy muffins to share.  This is by far is my most favorite muffin recipe – ever.  I can’t really explain why, but I’ll try.  These muffins are moist, a little sweeter than most, and their flavor is unique.  In other words, not so branny.

This recipe originated from one that my mom had.  Her recipe makes a whopping 50 muffins.  I certainly don’t have room for that many muffins in my freezer – do you?  So,  instead of making enough muffins to feed an army, I did a little adjusting and cut the recipe down considerably.  Now I can make a dozen at a time without having muffins up the wazoo.

These are some of the easiest muffins to make.  I just throw the ingredients in a large bowl and mix them up by hand.  This recipe makes a dozen muffins.

Grease muffin pan with non-stick cooking spray and preheat oven to 350 degrees.

Grab & Go Bran Muffins

1/2 c. sugar

1/4 c. butter, melted

1 egg, beaten

1/2 tsp. salt

1 1/2 tsp. baking soda

1 1/4 c. all-purpose flour

1 c. sour milk

1 c. bran flakes (If you like raisins, use substitute raisin bran flakes)

Mix all ingredients together and pour into prepared muffin pan.  Bake for approximately 13 minutes.  Check with a toothpick to make sure center is done.  Remove from oven; let cool before removing them from the pan.

What is your favorite muffin?