Fallen Souffle

These muffins are the absolute best representation of my husband and I. He is the fun loving, laid back kid that doesn’t mind if there is chocolate, barbecue sauce or any other food left on his face. I, on the complete opposite end of the spectrum, act much older than I am, I worry about everything (including important things like getting enough fiber and making sure the house is disinfected), and I plan everything to the nth detail. We joke that our average age together is 30 (Evan being the 10 year old and myself being the 50 year old) If you had not guessed by now, Evan loves the chocolate chip muffins while I eat the all-bran, colon blow, muffins. The only healthy thing in Evan’s muffins are possibly the milk, while mine are full of wheat flour, All- Bran cereal, bananas and some golden raisins. Take your pick, I like them both though I’m sure Evan wouldn’t touch the healthy ones with a ten foot pole.

Low Fat All-Bran Muffins

1 1/4 cup wheat flour
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 cups All Bran cereal
1 1/4 cup milk
1 egg (can also use 2 egg whites)
1/2 cup mashed bananas

1. Stir all dry ingredients together, except for cereal.

2. In a large bowl, mix cereal with milk and let stand for 5 minutes to soften. Add mashed bananas and egg(s) and mix well. Add dry ingredients and mix until just moistened. I also added about a 1/2 cup of golden raisins.

3. Scoop batter into lined or greased muffin cups and bake at 400 degrees for about 20 minutes until crispy on top. This recipe makes 12 standard size muffins.

Chocolate Chip Muffins

2 1/2 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup (1 stick) of butter or margarine melted
1 large egg
1 teaspoon vanilla
3/4 cup of chocolate chips (I like using the mini morsels, you can also add more if desired!)

1. In large bowl, combine dry ingredients. In medium bowl, blend all wet ingredients. Add wet mixture to dry mixture and stir until just moistened. Carefully fold in chocolate chips.

2. Spoon batter in lines or greased muffin cups. Bake at 400 degrees for 20 -25 minutes until golden brown. Immediately remove from pan and cool on wire rack. This recipe makes 12 muffins.

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This entry was posted on Tuesday, November 1st, 2005 at 2:16 pm and is filed under Bread. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.