We used to bake a dozen muffins at a time -- two for everyone. These days we leave two cups empty. We all get bigger chocolate-millet banana muffins!So cooking for five rather than six has its advantages.
We cook pizza at least once a week. Our previous routine was two large pizzas and that fed six comfortably and fit in the oven. We have enough room in the oven for five personal pizzas but not six. So the other night I made up small pizzas and let everyone dress their own. Fiona was thrilled.
"I like personable pizzas!" she exclaimed.
We chuckled. Yup, and they like you too, Fiona.
Don't suppose you have a recipe for those muffins, do you Miranda? ;-)
ReplyDeleteShoulda guessed, Penelope. These were originally a banana bread recipe, liberally adapted, and then with the substitution of leftover Oreo crumbs for the graham flour we didn't have, and a couple of adjustments.
ReplyDeleteCrunchy Banana Muffins
1/2 cup milk
1 1/2 tsp. vinegar
1 Tbsp. butter
1/2 cup brown sugar
2 eggs
1 cup mashed over-ripe bananas
1 1/2 cups flour
1 cup oreo baking crumbs
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/3 cup uncooked millet
Preheat oven to 375F. Grease (or paper-line) muffin pan.
Mix together milk and vinegar and set aside.
Beat together sugar and butter. Gradually beat in eggs. Mix together flour, oreo crumbs and remaining dry ingredients except millet. Add dry ingredients to butter-sugar-egg mixture in three additions, alternating with soured milk. At the end dump in mashed banana and millet. Add a bit more flour if batter is too goopy (I often add a little extra banana and make up for it with more flour.)
Spoon into muffin cups. Bake for 22-25 minutes. Cool for 10 minutes; remove from pan. Makes 12 (or 10 bigger ones!)
Thanks Miranda! I appreciate it :)
ReplyDeleteMillet and Oreos - hmmmm interesting combo :)!
ReplyDeleteMmmm, we made these the other day, only added quick cooking oatmeal instead of millet and they were yummy! Everyone loved them - thanks!
ReplyDelete