The Ultimate Muffin

What happens when you’re torn between muffin choices of banana and chocolate chip? Since it might look a bit greedy and indulgent to actually eat the two of them, why not combine the two and have the best of both?

Well, that’s what you have right here along with the addition of rich pecans.

If your family loves banana nut bread with chocolate chips, then they’ll flip over these delicious muffins so whip up some–they’re easy–and surprise everyone.

You can make them super-sized or regular sized. Choice is yours.

Nuts

When it comes to the nuts in this recipe you have some choices.

First, if you have an allergy or can’t stand them, omit them. The nuts play no part in the chemical formula here, so it won’t affect the cake part.

Secondly, if you don’t have pecans but have walnuts, use the walnuts. It’ll taste just as good. I used pecans because for some odd reason, I had a ton of them. Plus I prefer them to walnuts because the skin is not as bitter. However, walnuts are significantly cheaper so they’re easier on the pocketbook.

Don’t hesitate to buy in bulk either if you catch a good sale on either variety. Nuts freeze well with no loss in flavor. I found a bag buried in my freezer not too long ago that I bought maybe five years ago. They were still as good as the day I bought them.

Mini Chips Are Better

You heard that one right. Mini chocolate chips are much better for baking than the regular size.

They disperse better in any batter which means that it’s likely that each mouthful of a cake, cookie or muffin will contain chips.

And another–and to me the best thing–is that you can use half the amount called for in a recipe that uses the regular size. So buying a packet of minis is like getting two packages of the standard. If you’re watching calories, then you get the feel of the same amount of chocolate with half the fat and calories.

The Recipe

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Chocolate Chip Banana Nut Muffins

The ultimate banana muffin

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: banana chocolate chip muffins, dressing up banana muffins, muffins that are like cake

Servings: 6

Calories: 548kcal

Author: Judith Hannemann

Ingredients

• 1 1/2 cups flour
• 3/4 cups sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup mini chocolate chips
• 1/2 cup chopped pecans or walnuts
• 1 egg slightly beaten
• 3 large ripe bananas mashed
• 1/2 cup butter melted

Topping:

• Sanding or coarse sugar

US Customary - Metric

Instructions

• Combine dry ingredients in large bowl. Combine wet ingredients in another bowl, mixing well. Add wet ingredients to dry ingredients and mix just until combined. Do not overmix.
• Preheat oven to 375 degrees. Line a Texas muffin pan (pan has 6 large muffins) with large muffin papers or grease the pan. Fill each cup 3/4 full; top with crumbs. Bake for 25-30 minutes or until tester comes out clean. Cool in pan 10 minutes. Remove to a plate to cool completely.
• Makes 6 large muffins.

For Regular Sized Muffins

• Follow the above instructions, except use a regular-sized muffin pan and bake for 18-20 minutes. This will make 12 regular-sized muffins.

Notes

Nutritional info is for the large Texas-sized muffin. Regular muffin would be approximately 1/2 those values.

Nutrition

Serving: 1muffin | Calories: 548kcal | Carbohydrates: 74g | Protein: 7g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 561mg | Potassium: 376mg | Fiber: 4g | Sugar: 42g | Vitamin A: 584IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 2mg

The post Chocolate Chip Banana Nut Muffins appeared first on The Midnight Baker.

Sunday Breakfast

Looking for something to serve for a Sunday breakfast or brunch?

These caramel pecan rolls may be just what you’re looking for. They’re a little different from the usual pancakes, waffles, eggs, etc. These go down really easy with the sweet tooths in the family. In fact, these go over very well even with folks who aren’t always hungering for sweets.

The dough is, of course, a “sweet dough.” However, it’s not as sweet as some by the same name since it has a minimum amount of sugar. The sugar shows up elsewhere and is not overpowering.

Unusual Ingredient

The dough contains what I consider to be a rather unusual ingredient–cornmeal.

I was intrigued when I found the original recipe on Taste of Home’s site. I’ve never seen cornmeal added to any sweet dough rolls I have ever made.

The first thing you have to do is cook the liquids and the cornmeal then let it cool down enough that it doesn’t kill the yeast. The cornmeal swells so you’ve got a polenta-like substance (which tastes very good by the way).

I did notice that the resulting rolls have a little more body to them than other rolls of this type. They’re soft but substantial, if that makes any sense. Also, the dough doesn’t rise like a balloon–so don’t expect it to do so. That’s a word to the wise. It will proof a little slower than usual. I did “proof” my yeast so I knew there was no problem there.

However, when I taste tested a roll, not only did it have a great flavor, but the actual bread part was nice and soft. It had a texture that is hard to describe. Substantial yet smooth and velvety.

Brown Sugar

I used dark brown sugar for the topping. If you use this variety, you will get a rich and full-bodied caramel flavor which will be, of course, darker.

You can use light brown and get great results too. Using dark brown sugar is just a personal preference of mine which I urge you to try. However, don’t go out and buy it special if you have only light brown on hand.

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The Recipe

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Caramel Pecan Rolls

You won’t want to stop at just one of these caramel pecan rolls. Easy to make too!

Prep Time2 hours hrs

Cook Time25 minutes mins

Total Time2 hours hrs 25 minutes mins

Course: Dessert

Cuisine: American

Keyword: caramel pecan rolls

Servings: 12

Calories: 411kcal

Author: Judith Hannemann

Ingredients

• 1 cup milk
• 1/4 cup water
• 2 tbs cornmeal
• 1/4 cup sugar
• 1/4 cup unsalted butter
• 1 tsp salt
• 3 1/2 to 3/3/4 cups flour
• 1 packet yeast
• 1 egg

Topping

• 1 cup dark brown sugar
• 1/4 cup unsalted butter
• 1/4 cup milk
• 3/4 cup chopped pecans

Filling

• 1/4 cup butter melted
• 1/4 cup sugar
• 1 tsp cinnamon

US Customary - Metric

Instructions

• In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough.
• Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into a greased 13x9-in. baking pan. Sprinkle with pecans; set aside.
• Punch dough down. Roll into a 12x15-in. rectangle; brush with melted butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from the long side; pinch seams and turn ends under. Cut roll into 12 slices. Place 12 slices, cut side down, in baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
• Bake at 375 degrees F for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.

Nutrition

Serving: 1roll | Calories: 411kcal | Carbohydrates: 57g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 251mg | Potassium: 135mg | Fiber: 1g | Sugar: 27g | Vitamin A: 415IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 2.1mg

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