multigrain banana muffins with chocolate chips

The promise of warmer weather has not yet arrived and so my baking continues.  Hot muffins fresh from the oven are what I like to serve my little ones to help them start the day (it helps this mama too).

As you can see above, I baked some of the muffins with paper liners (I like using these) and others without.  These muffins have such a tender crumb that I would advise the use of paper liners.

My recipe is adapted from the Banana Chocolate Chip Muffins by King Arthur Flour

1/2 cup melted butter or cooking oil of your choice
2/3 cup sugar
1 cup mashed very ripe banana, about 2 medium of 1 1/2 large bananas
1 large egg (preferably free ranging)
1 teaspoon vanilla
1/3 cup milk or half and half
1 1/2 teaspoons Bob's Red Mill Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups King Arthur White Whole Wheat flour
1 cup Ghirardelli mini chocolate chips
1/2 cup rolled oats
Streusel topping, if desired

1.  Combine the dry ingredients in a separate bowl and stir with a whisk.
2.  In a medium bowl, beat together the butter and the sugar for approximately 3 minutes.
3.  Beat in the mashed banana, the egg, vanilla and the milk.
4.  Add the dry ingredients to the wet ingredients and beat to combine.
5.  Stir in the chocolate chips and oatmeal.

At this point, you could scoop the batter into your muffin tins, top with streusel (if desired) and bake in a 350 degree preheated oven.  I like to make the batter up the night before and store it covered, in my refrigerator.  The next morning, I bake and serve these delicious muffins.

Do you have a favorite muffin or breakfast recipe?

New Year's Day Eggs

Our first eggs of the year.  My photography does not do justice to the brilliance of the blue egg that was laid by one of our hens.  One of the lovely eggs was used for the Sweet Potato Caramel Cakes by One Haute Plate.  I substituted one whole baked sweet potato for the canned sweet potato called for in the recipe and also used my vanilla scented turbinado sugar for both the cake and the caramel.  They are delightful little cakes (shown below, dressed in -- yes-- a princess cupcake liner) and I think they would pair well with a stabilized whipped cream topping, as they are tender and light.



thankful for a warm day in October

A few scenes from today~

We are still processing apples and pears.  The Italian Prune Plum Jam turned out well and tastes similar to grape jelly.

I also found these fun links for the seaon:
~ Living Locurto posted these fun Halloween candy wrappers.
~ Well Preserved shared his Cheesy Jalapeno Guinness Bread recipe that I am excited to try.
~ Handcrafted With Altitude (how could I not love this blog with a name like that?!) shared her recipe for Blackberry Habanero Jam.
~ Shannon Sews' Re-purposing:  tablecloth to an apron is just what I am hoping to create with a much loved, yet stained holiday tablecloth.
~ I am so inspired by Northern Cottage!

What has inspired you today?

Post Feast Frittata

Our Sunday table was graced with roasted local lamb, asparagus, fingerling potatoes dressed with this, and a salad.  Dessert was tiramisu, which left me with 5 egg whites in the refrigerator.  I was inspired to use our garlic chives, the first offering from our garden.

(That's lupine to the right of the chives).  My son and youngest daughter helped me to harvest the garlic chives, which also helped guarantee that they would be eating the frittata.

A medium onion was added to the ingredient list.

3 eggs joined the 5 egg whites.

Post Feast Frittata:
1 medium onion, chopped
1 cup diced roasted asparagus
1 1/12 cup diced roasted potato
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon chopped garlic chives
5 egg whites + 3 whole eggs (or 6 whole eggs if not using egg whites)
4 ounces of farmer's cheese

Preheat oven to 350 degrees.

In a pan, melt the butter with the olive oil and add the onion.  Saute until the onion is translucent.

Continue to saute the vegetables while you beat together the egg whites, eggs and garlic chives in a medium bowl.  Add the egg mixture to the pan and add the cheese. 

Cook for 2 minutes, then transfer the pan to the oven to bake for 10 minutes.  Turn on the broiler and bake until the top is golden.

Slice into wedges and enjoy.

We'll be using the garlic chives again this week in our homemade pizza, per my son's request.