My eldest daughter loves banana chocolate chip bread. I usually try to make a loaf of it for her a couple of times a year but time doesn’t always allow it. There is a wholesome sweetness to banana muffins and when it is paired with decadent chocolate and a generous scoop of pecans… well, these are just so good.
I don’t always have the really ripe bananas on hand that I like to use. We can go through huge amounts of that particular fruit in a very short period of time around here. Continue reading
I have a confession to make. I could eat cinnamon rolls every day. Multiple times.
Oh, I know. My butt would be as big as the state of Alaska but my tummy would be ecstatic. And seriously, I would eat them everyday but for one small, tiny, minuscule issue.
Cinnamon rolls are labor intensive – and frankly, my dear I don’t have the time. I bet you don’t either. Continue reading
Muffins are one of those breakfast luxuries that used to be commonplace back in the olden days when I was a child. Mid-century moms mixed up a variety of muffin batters to place on the breakfast table with the milk, orange juice, scrambled egg, bacon, and pure butter. Those were the days. No one really worried about their weight because we were so much more active, there were little or no weird additives to screw with delicate metabolisms and cokes were a special treat.
Back in those “Wonder Years” you only really had Koolade on the weekends.
Now, we are really too busy to serve our families muffins regularly, certainly not on the busy weekdays. Continue reading
A few weeks ago I was invited to participate in the Marx Foods Chile Recipe Challenge. I was told I would recieve a box of a variety of dried chilies and I was to create an original recipe using at least one of them. As long as I posted it before September 9 I was good.
I was looking forward to it. After all, there are hundreds of different kinds of dried chilies but most people only know about a few of them. How cool is it to get to experiment with the unique flavors of unusual chilies?
One chile in particular intrigued me. It was a large, dark chile called a Mulato and the description said, “Mild. Flavor : chocolate and licorice.
I knew I wanted to use it in something baked. I wanted to use flavors that would not overpower the delicate chile flavors but would instead enhance it. Chocolate but not too much chocolate. Sweet but not too sweet. Muffins!
I was going to put chocolate chips in them but soon realized that my kids had snacked away my chocolate chip stash so I made them without. Feel free to add chocolate chips to yours; I’d suggest bittersweet. Continue reading
I made these muffins with the roasted cornmeal from Muddy Dog Roasting Company. This is a great all around cornbread recipe but the roasted cornmeal makes all of the difference in these. They are sweet with a subtle roasty flavor that is at once sophisticated and comforting. The slight grittiness of the stoneground cornmeal adds a nice rustic touch. I reviewed this cornmeal here.
Because of the use of honey and all purpose flour in these you get a moist, sweet corn muffin. Perfect for breakfast or as an accompaniment to soup these will become a staple recipe in your pantry I think. Continue reading