Here is the plan for Christmas baking this year…..
I have these in the oven as full size muffins…yummy!
Cocoa Banana Mini Muffins
1-1/4 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1/3 cup baking cocoa
2 teaspoons baking powder
1/4 teaspoon baking soda
2/3 cup mashed ripe bananas (about 2 small)
1/2 cup fat-free milk
5 tablespoons margarine or butter, melted
2 egg whites or 1 egg, lightly beaten
1 teaspoon vanilla
Powdered sugar (optional)
Heat oven to 400°F. Line thirty-six miniature muffin cups with paper baking cups or spray bottoms only with cooking spray.
In large bowl, combine flour, oats, granulated sugar, cocoa, baking powder and baking soda; mix well. In medium bowl, combine bananas, milk, margarine, egg whites and vanilla; blend well.
Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups almost full. Bake 10 to 12 minutes or until wooden pick inserted in center comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool completely.
Sprinkle with powdered sugar, if desired. Store tightly covered.
Cook Tips and Variations
Cook’s Tip: To make standard-size muffins, line 12 medium muffin cups with paper baking cups.
Proceed as recipe directs. Bake 20 to 25 minutes or until wooden pick inserted in center comes out
1 mini cake
Nutrition Information: Calories: 60, Calories from Fat: 20, Total Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 55mg, Dietary Fiber:
Adjusted for altitudes between 8,000 and 10,000 feet
Make in an 8 inch cake pan with 2 inch sides
For cranberry topping
6 tablespoons of unsalted butter
6 tablespoons of granulated sugar
1/4 cup of chopped walnuts
2 cups of fresh or frozen cranberries (if frozen, don’t thaw them)
1 cup plus 2 tablespoons of flour
1 teaspoon of cinnamon
1/4 teaspoon of salt
1/2 teaspoon of baking powder
8 tablespoons of unsalted butter (one stick), at room temperature
1/2 cup of granulated sugar
2 large eggs at room temperature
1 1/4 teaspoon of vanilla
1/3 cup of whole milk
1/4 cup of currant jelly
Step One: Preheat the oven to 350 degrees, with a rack in the center position. Lightly grease the sides of the cake pan. Don’t grease the bottom.
Step Two: Make the topping: In a small saucepan over medium-low heat, melt the six tablespoons of butter. When melted, sprinkle the six tablespoons of sugar over it and stir until the mixture comes to a boil. Keep the mixture at a low boil for about a minute so the sugar dissolves. Remove it from the heat and pour it in the cake pan, tilting the pan to distribute it evenly. Sprinkle the nuts over the butter mixture and top with the cranberries, distributing them evenly and gently pressing them down. If you’re using frozen berries, they may make the butter solidify; that’s okay.
Step Three: Make the cake batter: In a small bowl, whisk together the flour, cinnamon, salt and baking powder. Set this aside. If your eggs aren’t at room temperature, put them in a small bowl of hot water to warm them.
Cut the room temperature butter into about six pieces, place them in a large bowl and beat with an electric mixer until smooth. Add the 1/2 cup of sugar and beat until pale and creamy. This will take about 4 to 5 minutes with a hand-held mixer on medium-high speed. Scrape down the sides of the bowl as needed. Add one room-temperature egg and beat for at least a minute to combine. Add the next egg and the vanilla and beat again for a minute or so. Add half of the flour mixture, reduce the speed of your mixer to low, and mix only until the flour is incorporated. Add the milk, mix again, then add the rest of the flour and mix briefly and gently.
Step Four: Spoon the thick cake batter over the cranberries in the pan, leveling and smoothing it with a rubber spatula or the back of a soup spoon. Place the pan on a baking sheet (to catch drips, should they occur) and bake until the cake is golden and a tester comes out clean. This took 40 minutes in my oven but expect times to vary.
Step Five: Remove the cake from the oven to a cooling rack. Run a table knife around the edges of the pan to loosen it. Wait about five minutes, then center a serving plate over the top of the cake and flip the cake over onto it, holding them both tightly. Place them back on the rack or on a counter and carefully lift off the cake pan. If any topping sticks to the pan, remove it and return it to the top of the cake. Warm the currant jelly until it is liquid and brush it generously all over the cake.
Step Six: Serve the cake warm, about 20-30 minutes out of the oven. Or, let it cool completely and re-heat it in a 325 degree oven until it is warm to the touch. If you cool it completely, it is easier to cut it into serving-size pieces before re-warming it. Serve it with a scoop of vanilla ice cream or sweetened whipped cream.
This is a variation of a recipe in Dorie Greenspan’s “Baking.”
1/2 cup butter
3 very ripe bananas, mashed together
1 tsp vanilla
2 cups flour (up to 1/2 cup can be whole wheat flour)
1 tsp salt
1 1/2 tsp baking powder
3/4 cup sugar
1/2 cup chopped walnuts
1/2 cup grated coconut
Cream together the butter and eggs, then mix in the ripe bananas and vanilla. In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut. Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done. Alternately, pour into a buttered bread pan and bake about an hour.
I made these today for dessert. DH said he liked them, even though he initially didn’t think he would.
Prep Time: 15 min ; Start to Finish: 40 min
Makes: 12 muffins
Stir up the berry best batch of banana muffins you’ve ever made!
2/3 cup sugar
1/2 cup oil
2/3 cup mashed ripe bananas
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup finely chopped fresh strawberries
1 . Heat oven to 375°F. Line 12 muffin cups with paper baking cups. In medium bowl, combine sugar, oil and eggs; blend well. Stir in bananas and vanilla.
2 . Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt to sugar mixture; stir just until combined. Stir in strawberries. Spoon batter evenly into paper-lined muffin cups.
3 . Bake at 375°F. for 17 to 21 minutes or until toothpick inserted in center comes out clean.
Immediately remove from muffin cups. Serve warm or cool.
High Altitude (3500-6500 ft) Increase flour to 1 2/3 cups plus 1 tablespoon. Spoon batter evenly into 14 muffin cups. Bake as directed above.
For more tasty recipes visit Trista at The Pumkin Patch
Best Banana Muffins
From Gooseberry Patch: Our Favorite Breakfast & Brunch Recipes, p. 37
1-1/2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
3/4 c. sugar ( I only used 1/2 cup )
1 egg, beaten
1/3 c. butter, melted ( I used Smart Balance )
Mix together flour, baking powder and baking soda in a medium bowl; set aside. Blend bananas, sugar, egg and butter in a separate bowl. Combine flour mixture, stirring well; fill greased muffin cups 2/3 full. Bake at 375 degrees for 20 minutes. Makes one dozen.
1/2 cup butter, softened
1 cup granulated sugar
2 cups flour
1 teaspoon baking powder
1 cup crushed pineapple, drained
1/2 cup walnuts
Preheat the oven to 350 degrees F.
Grease and flour two loaf pans.Cream the butter and sugar together in a large mixing bowl. Beat the eggs in one at a time, and blend well after each addition.Sift the flour, baking powder, and salt together. Add the flour mixture alternately with the crushed pineapple to the egg mixture. Stir in the nuts.Pour the batter into the prepared loaf pans, and bake at 350 degrees F for 45 minutes to 1 hour, or until a wooden pick inserted in the middle comes clean.
Yields 2 small loaves