BANANA CHOCOLATE CHIP MINI-MUFFINS

Most Ingredients in This BANANA CHOCOLATE CHIP MINI-MUFFINS Recipe can be Bought in Good Health Food Shops and Supermarkets. The best Recipes are made with a blending of many flavors. Don't be afraid of experimenting with them. Where you make one mistake you will be surprised to find the number of successful varieties you can produce.

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1 cup low fat vanilla yogurt

1/2 cup skim milk

1/2 cup uncooked quick oats

1/2 tsp. Vanilla

1 egg, beaten

1 large banana, mashed

1/2 cup brown sugar

1 1/4 cup flour

1/2 tsp. baking soda

2 tsp. baking powder

1/2 tsp. Salt

1/2 cup mini chocolate chips

Preheat oven to 375. Combine yogurt, milk, oats, vanilla, egg and banana.

Set aside for 5 minutes to soften. In separate bowl, stir together brown

sugar, flour, baking soda, baking powder and salt. Stir flour mixture into

yogurt mixture to moisten. Add chips. Do not beat, will be thick. Spoon by

heaping teaspoons into mini-muffin tins. Bake until golden brown, about

15-18 minutes.

Tip From Our Readers

Add flour to mixture, slowly. You want the flour to be moist and no longer visible make sure not to over mix. Add the cake mix and beat on low speed until moistened, about 30 seconds. Beat for an additional 2 minutes. Add the confectioners' sugar, the vanilla and cinnamon and mix. Add the chocolate and mix just until incorporated.

Add the coffee and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.6. Cut ball into 4 equal pieces.7. Add chicken and brown 2-3 minutes on each side. Add lemon juice, artichokes, capers and mushrooms. Add the chocolate mini-chips. Spoon into mini muffin pan and bake for 18 minutes.

Add carrots and garlic, stirring often, 5 min, until carrots are tender. Sprinkle beef on all sides with salt and pepper, add to vegetable mixture. Add 1/4 cup peanuts, bean sprouts, chicken, and all but 1/4 cup scallions. Continue to cook, tossing constantly, until noodles are tender (about 2 1/2 minutes). Add banana mixture and stir until well blended. Fill mini-muffin tins 2/3 full.

Add cheese and shredded lettuce. Pack a small container of salad dressing to pour on top at lunchtime. Add source cream and remaining ingredients. Beat until well blended. Add the peas and stir for 1-2 minutes before adding the chicken stock. Bring the soup to a simmer and cook until peas are tender, about 5-6 minutes.

Add in eggs, one at a time, beating after each addition. Beat in coconut milk, followed by half of the flour mixture. Add vinegar and turn heat down to low. Cook an additional 3-4 minutes, until liquid in pan has thickened and reduced. Add the reserved asparagus tops, and sprinkle with kosher salt. Cook, stirring every minute or so, until they are browned and beginning to crisp (time will depend on size of asparagus spears).

Stir flour mixture into yogurt mixture to moisten ingredients. Dough will be very thick. Stir in the mini chocolate chips. Stir the liquid mixture into the mixture of dry ingredients. Stir into dry ingredients until just mixed.

Stir occasionally to break up clumps. Remove from oven and cool slightly; remove while slightly warm with a spatula.

Add banana mixture to dry ingredients and mix until just combined. Make sure batter has cooled, then stir in half of the chocolate chips. Add the dry ingredients and chocolate chips, stir. Pour into lined muffin tins and bake for the allotted time or .

Stir banana mixture into dry ingredients just until blended (do NOT overmix). Stir in chocolate chips. Stir banana mixture into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Stir milk mixture into dry ingredients (mixture will be lumpy). Add chocolate chips to batter.

Stir in mini chocolate chips, and divide batter evenly among prepared muffin cups. Stir flour mixture in to yogurt mixture to moisten ingredients. Dough will be very thick. Stir in chocolate chips. Pour into muffin tins lined with baking cups or greased really well.

Stir in mini chips. Fill greased mini muffin cups 3/4 full. Stir in chocolate chips. Stir in chocolate and orange peel; mix just until combined.

Bake as the recipe calls for. Bake until golden brown, about 15-18 minutes. Bake until a toothpick inserted in the center comes out clean: 70-80 min for loaf, 20-25 min for muffin, 12-15 for mini muffins. If the loaf browns too quickly, cover loosely with tin foil.

Bake for 10 to 12 minutes, or until the tops and edges are golden and a toothpick inserted in the center of muffin comes out clean. Cool 2 to 3 minutes in pan, remove to wire racks to cool completely. Bake at 375 for 10-13 minutes. Cool in pan 10 minutes before moving to wire rack.

Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter, vanilla and milk in medium bowl. Mix flour, sugar, baking soda, and salt in a large bowl. Beat egg in small bowl. Mix flour, sugar, baking powder and salt in large bowl. In a separate bowl, mix mashed bananas, egg, melted butter and milk.

 

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