There’s nothing much better for breakfast than a hot fluffy muffin right out of the oven. The only thing that can make it better, is baking them with your children! With Mother’s Day coming this Sunday, we wanted to help you get the day off to a fun start with family time in the kitchen. For a twist, top each muffin with a dried banana chip for that extra special touch. We’re sure that everyone will love these Whole Wheat Banana Muffins.
1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 large ripe bananas, mashed
2 large eggs, lightly beaten
3/4 cup packed light brown sugar
1/3 cup milk
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
12 dried banana chips, optional
Preheat oven to 375°F; mist a standard 12-cup muffin tin with cooking spray or line with paper or foil liners. In a large bowl, combine both types of flour with baking powder, cinnamon and salt.
In a separate bowl, mix bananas with eggs, sugar, milk, butter and vanilla. Whisk until smooth. Fold banana mixture into flour mixture just until combined and batter forms; do not overmix.
Spoon batter into muffin cups; place a banana chip on top of each one, if desired. Bake until a toothpick inserted into center of a muffin comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack for 10 minutes, then turn out onto rack to cool completely.
*The original post for this recipe can be found here.
Easter is only 10 days a way! Besides your traditional Easter egg hunt and dying of Easter eggs, what do you have planned? Have you ever thought about starting a new tradition with your family in the kitchen? Don’t just create Easter eggs with your family this Easter, establish the new custom of designing your own Easter egg cookies! Let your imagine go wild with the unique designs and vibrant colors of spring. Share your creations with us on Facebook or Twitter!
1 ½ cup all-purpose flour (about 6 ½ ounces)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
¼ cup butter, softened
1 teaspoon vanilla extract
1 large egg
2 cups powdered sugar
3 tablespoons milk
¼ teaspoon vanilla extract
Food Coloring Optional
1. To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.
3. Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.
4. Preheat oven to 375°F.
5. Cut dough with a 2 ¼ inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375°F for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.
6. To prepare icing, combine powdered sugar, milk, and ¼ teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.
The recipe and photo used in this post were courtesy of Cooking Light. To see the originally posted recipe please click here.
*This recipe was originally published on the Big City Moms’ Blog. To see the original please click here.
Mom’s Pumpkin Pancakes with Dark Chocolate Chips
by Laura Cipullo, RD, CDE, CEDRD, CDN, and Mom
Every week I whip up a batch of “homemade pancakes” for myself and my oldest son. Everyone loves these pancakes— including my clients who eat many meals with me. Make them Sunday morning and serve hot. Freeze or store the remainder in a Pyrex dish to serve each weekday morning. These pancakes taste so yummy that I can almost promise your kids will go to school having eaten a balanced breakfast. And while most moms don’t have to time to make everything from scratch, these pancakes are what I call “value added” or “nutrition added.” For time’s sake, I start with a basic wholesome pancake mix and then add in the nutrition.