Posted in Tightwad Tuesdays
Welcome back to Tightwad Tuesdays with Canadagirl! If this is your first time here and you would like more information on how to join us in our tightwaddy-ness, please do go visit our lovely hostess, Mary, for more information.
Being frugal is, for me, centrally located in the kitchen area. I have long held that making your own mixes, cooking from scratch, and buying only basics are not only healthier for you, but inexpensive as well. This does not mean that you can't experiment or make treats for your family, either. Everyone loves something special, and for my family, I've found that muffins in the morning are a little way that I say "I love you." They feel that I went out of my way (which I haven't), and I love to see their faces when they realize I got up and made these specially for them. I have already shared with you my Homemade Blueberry Muffins recipe, and today I will share with you a recipe I have picked up along the way called Banana-Chocolate Chip Muffins. They are so delicious! I have made these up before a trip, frozen them, and they thaw wonderfully for a snack when you're on the road. In fact, I threw a batch in the freezer when we went camping last week and pulled them out the night before to thaw. The next morning, we had a wonderful breakfast! So, without further ado, here you are:
Banana-Chocolate Chip Muffins
½ cup buttermilk or sour milk*
½ cup masked banana (I use one large banana, or two small)
½ cup honey
1 egg
2 cups flour (I use 1 cup whole wheat pastry flour**, and 1 cup unbleached flour)
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup chocolate chips
In a medium blow, mix together buttermilk, honey, mashed banana, and egg until well mixed. In another bowl, mix flour, baking powder, soda, salt, and cinnamon until all ingredients are well combined. Mix liquid ingredients with flour mixture. Stir until just mixed, fold in chocolate chips, and then spoon batter into greased muffin tins until almost full. Bake at 350° for 20-22 minutes. Makes one dozen muffins.
*a 'cheat' to making buttermilk is to place 1 tablespoon of lemon juice into a measuring cup and then add milk up to one cup mark
**whole wheat pastry flour is also known as 'soft white wheat;' using pastry flour for quick breads will make them rise better and have a lighter texture than if you were using whole wheat bread flour
This recipe was found in Issue #7 of Making It Home magazine (now out of print), and was submitted by Crystal Miller
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