Thursday, May 1, 2008

Cookies and Muffins

Banana Chocolate Chip Mini Muffins. I got the recipe from Family Fun (read about my obsession with FF here) five or six years ago. I often make these for lunch box treats. They keep well in the freezer and thaw quickly. They are popular whenever I send them in for a classroom snack or a bake sale. I made this particular batch for a bake sale, much to my children's dismay. It's hard to come home to the smell of warm baking and be told it's not for you!

Bar cookies, also made for the bake sale. I use the Toll House Cookie recipe, but instead of dropping the batter by spoonfuls onto the cookie sheet, I spread all of the batter into a greased 15x10x1 cooking sheet, bake for 20 minutes, and cut into bars when it's cooled. Call me weird, but I actually don't care much for Toll House Cookies made the original way. I almost always use the bar method, and substitute different kinds of baking chips for the semi-sweet chocolate chips. This particular batch has half a bag of white chocolate chips and half a bag of milk chocolate chips. My husband is particularly fond of these when I use butterscotch chips!

Banana Chocolate Chip Mini-Muffins

1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 cup mashed very ripe banana (about 3 medium bananas)
1 large egg
1/4 cup butter, melted
1/4 cup sour cream
2 tsp vanilla extract
1/4 cup milk
1/2 cup mini semisweet chocolate chips

In a medium sized bowl, combine flour, sugar, baking powder, and salt and stir with a wire whisk to mix.

In a mixing bowl, combine the mashed bananas, egg, melted butter, sour cream, vanilla extract, and milk. Beat on medium until well-blended (I use my hand mixer.) Reduce speed to low and blend in the dry ingredients just until moist. Do not overmix. Stir in the mini chocolate chips.

Spray a mini muffin pan with cooking spray. Fill each cup about 3/4 full with batter. Bake in a preheated 350 F oven for 20 minutes. Transfer muffins to a wire rack to cool. Makes 36 mini muffins.

Bar Cookies (adapted from the Toll House recipe)

2 1/4 cups flour

1 tsp baking soda

1 tsp salt

1 cup butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 t vanilla extract

2 eggs

12 oz bag baking chips of your choice

In a small bowl, combine flour, baking soda, and salt. In a large bowl combine butter, sugar, brown sugar, and vanilla extract and beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in the baking chips. Spread into a greased pan (I use 15x10x1. Something smaller and deeper may need to bake longer) and bake at 375 F for 20-25 minutes.

1 comment:

WifeMomChocoholic said...

I do that exact thing with the Toll House cookie recipe! I do like the drop cookies better, but I'm too lazy to do them that way most of the time. I also end up eating too much dough and too many cookies!