Kitchen Wit & Wisdom: A little taste of sunshine
As spring fast approaches, we will be looking for quick breakfast ideas so we can get out into the sunshine, yards and gardens.
Fruit and a muffin go well with our morning java (or tea) and since they can be made ahead and frozen, now is a good time to begin baking a variety: some for eating fresh now, and some for the freezer to be heated up on rush days.
I was testing out muffin recipes the other day and have a couple my readers might enjoy. Kids and adults alike will enjoy the peanut butter/banana muffins especially if chocolate chips are added. And what can I say about the sunshine muffins, except that they are quick and easy to make as well as being a delicious addition to any breakfast. Enjoy!
Peanut Butter Banana Muffins
2 cups all-purpose flour
1/2 cup lightly packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter
2 tablespoons vegetable oil
3/4 cup milk
2 ripe bananas, mashed
Preheat the oven to 375 F. In a large bowl, mix together the flour, brown sugar, baking powder and salt. In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas. Stir the wet ingredients into the dry ingredients just until moistened. Spoon the batter into 12 well-greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins. Note: You can add 1/2 cup small chocolate chips to mixture.
1/2 cup orange juice
1/4 cup oil
1-1/2 cups flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup raisins
1/2 cup chopped nuts (I use pecans)
Wash orange. Cut orange into 8 pieces. That’s right, the whole orange (peel and all)! Put cut-up orange, orange juice, egg and oil in blender or food processor and blend until smooth. Add flour, sugar, baking powder, soda, and salt and blend until just mixed. Add raisins and nuts and blend a few seconds. Pour mixture into greased muffin tins and bake at 375 F for 15 to 20 minutes. Makes 12 large muffins.
Cathi Litzenberger is The Morning Star's longtime food columnist, appearing every Wednesday and one Sunday per month.