Dark Chocolate Dreams Banana Muffins

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup sugar
1/3 cup unsalted butter, melted
3 large very ripe bananas, mashed
1 large egg, lightly beaten
3 Tablespoons Peanut Butter & Co.’s Dark Chocolate Dreams

Preheat the oven to 375 degrees F.

Sift together the flour, baking soda, baking powder and kosher salt in a bowl. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix together the sugar, butter, mashed bananas and egg on medium speed for about 3 minutes.

Slowly add in the sifted ingredients on low speed until just combined. Take a spatula and fold the ingredients together.

Line a cupcake pan with cupcake liners. Using an ice cream scooper, scoop the batter into each cupcake liner.

Then place three 1/4 teaspoons of Dark Chocolate Dreams on top of each muffin. Swirl it around with a knife. If the swirls aren’t perfect, don’t worry.

Bake the muffins at 375 degrees F for 18 minutes. Let the muffins cool in the pan for 10 minutes and then transfer the muffins to a cooling rack.

Banana Walnut Muffins

Ingredients

3/4 cup chopped walnuts
2 cups all purpose flour
1 tbs. baking powder
1/2 tsp. salt
1 stick butter, softened
3/4 cup brown sugar
2 eggs
1 1/2 tsp. vanilla
1 1/2 cups mashed ripe bananas (about 3)

Directions

1) Preheat oven to 375 degrees fahrenheit. Grease muffin tins or line with paper cups.

2) Spread nuts on a tray and toast in pven 8 to 10 minutes. Set aside.

3) In a bowl, combine flour, baking powder and salt.

4) In another bowl, cream butter, sugar, and vanilla ubtil smooth and creamy. beat in eggs one at a time. Add mashed bananas and beat until combined.

5) Sti dry ingredients into banana minxture just until flour disappears. Lightly stir in nuts.

6) Spoon batter into muffin cups to the top. Bake 20 to 25 minutes, until toothpick comes out clean.

Source: Totally Muffins Cookbook, Celestial Arts, 1995.

We added green food coloring for St. Patrick's Day!

Peanut Butter Chocolate Chip Muffins

Ingredients

1 cup chunky peanut butter, softened
1 egg
1/3 cup brown sugar
1/3 cup sugar
1 cup milk
1 1/2 cups whole wheat flour (regular flour is fine)
1 tbs. baking powder
1/2 cup mini chocolate chips

Directions

1) Preheat oven to 37f degrees fahrenheit. Grease muffin tins or line with paper cups.

2) With electric mixer, beat peanut butter, egg, and sugars until smooth. Ass milk in 3 parts, mixing between additions to blend. Add flour and baking powder and mix just until flour dispenses. Beat in chocolate chips. Spoon into muffin cups and bake about 20 minutes, until tester comes out clean. Makes 12.

Source: Totally Muffins Cookbook, Celestial Arts, 1995.

I was at my sisters and I saw this cookbook. I thumbed through it and it had a lot of good recipes. I had a snow day today so I decided to bake to keep myself busy.

Honey Cornbread Muffins

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Special equipment
paper muffin cups and a 12-cup muffin tin

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Source

Review
I made these because my mom tried making cornbread for Thanksgiving and there were very dense and tasted like flour. Also, we have a whole bag of corn mean so I wanted to use some.

Peanut Butter Blueberry Muffins

Ingredients

• 2 cups flour
• 1 tbs. baking powder
• 1 tsp. salt
• 1/2 cup (1 stick) butter, softened 
• 1/2 cup White Chocolate Wonderful peanut butter
• 1 1/4 cups of sugar
• 1 large egg
• 1 cup whole milk
• 1 cup blueberries (frozen or fresh)

Directions

1. Preheat the oven to 425 degrees fahrenheit. Grease 12 muffin cups or line with paper liners.
2. In a large bowl, sift together the flour, baking powder, and salt.
3. In another large bowl, using an electric mixer, cream together the butter, peanut butter, and 1 cup of the sugar. Add the egg and milk and mix well. Fold in the flour mixture, and once the dry ingredients are combined, carefully fold in the blueberries. Do not over mix the batter- a few lumps will create a better texture.
4. Pour the batter into the muffin cups and sprinkle the tops with the remaining 1/4 cup sugar. Bake for 18 to 20 minutes, or until the tops have risen and are golden brown. Allow to cool before removing from the muffin tins.

Source: Personal Library: The Peanut Butter & Company Cookbook, Quirk Books, 2005.

I made these before and I was bored today. I had everything in the house except white chocolate chips because I made my own peanut butter. These muffins are really really good!