Saturday, September 19, 2009


My husband claims I've never made him his own batch of cookies, sad but true he usually gets a few though if I make them. Here's a batch I made to bring to a church potluck...

I cooked them on the Silpat using a normal cookie recipe, no cooking spray required!

Recipe: Banana Nut Mini Muffins

Who hasn't had ripe bananas on hand and thought "this would make great banana bread" but then didn't do anything about it? Here's a great recipe that's easy to do, there's no excuse now!

Banana-Nut Mini Muffins

Yield: 40 mini muffins (half the recipe for your 20 count mini muffin tray)
Demarle tools: mixing bowl, mini muffin tray, perforated baking sheet, measuring cups and spoons.
1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 tablespoon vanilla extract
very ripe bananas, mashed
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating with each addition. Stir in banana and vanilla. In another bowl, sift together: flour, salt and baking powder.
3. Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into the mini muffin tray filling each cup all the way to the top or for smaller muffins fill 3/4 way to top.
4. Bake in preheated oven for 15-18 minutes, use toothpick to test
5. Cool for 10 minutes or eat hot!

Flexible non-stick mini muffin tray, see how they don't stick!