To date we've tried five new recipes - more than one per week. And the results have been mixed. Two of them had below-average reviews, and we won't be making those again. But three of them were pretty good and will remain in the rotation.
But the best one so far was a real winner, and I'll probably have to make it again next week! I posted a pic on FB, and by popular demand, am providing the recipe below. These are truly delicious. They're not too sweet and are pretty dense, which makes them great for Brinner (one of our favorite dinners around here.) And the recipe makes lots, so there are some left over for the next morning.
I'm really looking forward to eating more of these. I hope you enjoy them too!
Monkey Muffins
(From the January 2011 edition of Taste of Home)
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas
2/3 cup peanut butter
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture until moistened. Fold in chips.
Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 350 for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes.
Yield: 6 dozen.
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