mmmmmmmmmmuffins

I think that's a restaurant that (used to) exist, right?  The way I see it, muffins generally come in 2 varieties:  Dessert style (cakey and sweet) and snack style (more nutritious and hearty)



For example:

Oat bran carrot: Snack style

Chocolate chip: Dessert style



Snacky hearty oatmeal goodness!

I have a great cookbook my sister Andrea gave to me a few years ago and it's an excellent go to.  I refer to this book for inspiration regularly.  I've learned alot about food and have taken from it several solid recipes.

This one for muffins which I made on my day off yesterday (the original is here: http://www.bhg.com/recipe/sweet-rolls/muffins/)  is just about as basic as it gets.  I've used some proportions from this recipe to make my own snack style with reduced fat and nice moistness.  They come together in a snap.



Quick note:  the yield is not 12 muffins, you get about 10 or 11 normal sized ones.

Weekend baking! Gimme S'more banana muffins :)

I baked two things this weekend.  Banana muffins and S'more bars.  Let's get right down to business.

The Banana Muffins I made are based infact on a banana bread recipe I am fond of on the joyofbaking.com website - don't let the word "low fat" fool you - I put in lots of extra fat in the way of pecans and chocolate chips :)

Find the recipe here:  http://www.joyofbaking.com/healthydesserts/LowFatBananaBread.html

Recipe was followed exactly with the following mods....At the end I added 1/2C semi-sweet chocolate chips (I would reccomend mini chips, I didn't have any on hand, but they disperse the batter nicer) and 1/4C chopped pecans.  Instead of a quick bread I divided into 12 large paper lined muffin cups.  I baked at 350 degrees for 22 minutes.

Don't these look nice? They tasted great....Goes well with tea