Banana-Blueberry-Chip Muffins

HOWDY!  Just have a split second to post, but I wanted to share a quick variation on one of my previous recipes...Choco-Cran-Ban Muffins.  

This time, I used the same basic recipe, but...but substituted fresh blueberries for the cranberries.  I also added a little lemon zest to the batter.

I made some with and some without the mini chocolate chips. Both are delish!

They're also good without the fruit...just banana chocolate chip...soooooooo good.  You really should try 'em.

Thanks again to Abby over at Manila Spoon for sharing the original recipe. 

Gotta run...

Blessings,

--Faithy

Choco-Cran-Ban Muffins

HOWDY friends!  Just popping in to share another yummy recipe I came across recently.  This one was originally posted by Abby over at Manila Spoon.  She’s got a great blog that I love to follow, and when I saw this one, I knew I had to try it.  (Can’t imagine why I never thought of combining cranberries and banana bread…and the chocolate chips just put it over the top!)

I made a batch a couple of weekends ago to share with a group of hungry guys and gals out working cattle on our place.  They all gave them a “thumbs up”, so I thought I’d share the recipe.

I’m sharing my adaptation here, but please stop by to check out Abby’s original version (as well as all the other yummy recipes she’s posted) and tell her Faithy sent you.

You should smell these!!

Choco-Cran-Ban Muffins

1 cup plus 3 Tbsp WheyLow (or whatever type of sugar you prefer) 
1-1/2 cups all-purpose flour (the original recipe called for 2 cups A/P flour, but as usual, I am substituting some whole wheat flour for part of it)

1/2 cup whole wheat flour (you can use all regular A/P flour if you prefer, but I like the taste & nutritional boost you get from using part whole wheat flour - feel free to play with the amounts of each until you find your preference)

2 tsp. low-sodium baking powder (feel free to use regular baking powder if you don’t have any of this stuff, but I really like it…it’s a GREAT way to decrease the amount of sodium in your baking without a noticeable difference in taste)

1/4 tsp. salt (I always use half the sodium called for in my baking recipes, without any noticeable difference in flavor)

1/2 cup HEB Real Egg (or 2 regular eggs, lightly beaten)

1 cup plain yogurt (I used Greek yogurt, but you could also use sour cream if you don’t have any)

1/4 cup canola oil

1 tsp. vanilla (you can leave this out if you don’t have any, but it adds a nice flavor)

1/2 cup banana, mashed (about 1 1/2 bananas - I used 2 bananas but I think it was a bit too much)

1 cup cranberries, coarsely chopped

1/2 cup mini chocolate chips

1/2 cup chopped pecans, optional (for you northerners…walnuts would be fine too)  :-) 

Preheat oven to 400 F°.

Mix all dry ingredients, and set aside.

In a large mixing bowl, beat eggs and yogurt on low speed, just until combined, then add the oil & vanilla.  Once that is mixed in, add the banana and continue to beat at medium speed until the batter is smooth (without any large lumps of banana).

Adjust the speed to low and then slowly add the flour mixture.  I add it with a 1/2-cup measure, so it isn’t too much at once.  (If you dump it all in at once, your kitchen will have a nice light dusting of flour!)  Scrape down the sides of the mixing bowl with a spatula after each addition of flour mixture.

Once everything is combined, remove the bowl from the mixer, and fold in cranberries, chocolate chips and pecans (if you’re using those) by hand.  (I have one family member - who for some unknown reason doesn’t like chocolate - so I scooped out a few muffins for her before stirring in the chocolate chips.  You can do this with the cranberries or pecans too if someone doesn’t like those.  I’m sure you could substitute raisins or dried blueberries for the cranberries too if you prefer those.)

Fill muffin cups (sprayed with cooking spray) about 2/3 full.  (My large cookie scoop works perfectly for this!)  Bake at 400°F for about 20-25 minutes or until muffins pass a “toothpick test”.

Let cool for about 5 to 10 minutes before transferring from muffin tin to a wire rack to cool completely. The muffins may feel soft when you lift them up but don't worry they will firm up as they cool down.

Abby is right, the combination of sweet and tart flavors has a nice balance, and these muffins stay nice & moist even after they’ve cooled and set out for a while.

NOTE:  The recipe is supposed to make 12 regular-sized muffins but I had enough batter left for an additional dozen mini muffins.  (BEWARE:  The mini ones are addictive…so easy to pop in your mouth and enjoy…)

I really hope you’ll try these delicious muffins, and then come back and let me know what you think.  I’d really like to hear about any adaptations you may try, as I’m always looking for new ideas.

Oh yeah…don’t forget to stop by Manila Spoon and thank Abby for this great recipe!

Have a beautiful day my friends…and be sure and spend some time with your family this weekend.  You’ll be glad you did!

Blessings,

--Faithy

ESCAPE!!

Happy Belated Lord’s Day my friends…I spent the morning at worship, had Sunday dinner with my family, helped my husband try out our new bikes this afternoon, and spent the rest of my day playing "catch-up" at home and getting ready for another busy week ahead.  My weekend was topped off by a short-lived but WONDERFUL and much-needed rain shower here in Zig Zag!  THANKS GOD!!!

Last weekend my hubby and I decided to head for the hills to celebrate our 24^th wedding anniversary.  We made our getaway on Friday afternoon, and arrived in Fredericksburg, TX in time for dinner.  While there we enjoyed a delightfully relaxing weekend at a wonderful little B&B called Meusebach Creek.  

What an appropriate welcome!


The place was somewhat secluded and just far enough away from the hustle & bustle of life.  Whew...just what we needed!

Our little hideaway was close enough to town so that we could go in and enjoy some window shopping and a couple of meals at the wonderful restaurants there, yet far enough away from it all that we could truly relax and enjoy the blessing of God's creation. 


Meusebach Creek Farm - front porch

With its small (but fully equipped) kitchen, we had the wonderful option of just sleeping in and having leisurely breakfasts "at home".  We also enjoyed some simple dinners there while watching movies on the couch.

The back porch faced the sunrises (which were incredible), and the front porch faced the sunsets (also incredible).  

The back porch…

We got to sit out there and enjoy our morning devotions every day, and we were able to see lots of wildlife too…all kinds of birds (cardinals, hummingbirds, hawks, and MANY more), deer, a variety of insects (no bothersome ones though) and even an armadillo. 



One of the incredible sunsets from the front porch…GO GOD!




The morning and evening nature sounds were so relaxing and peaceful.  We have plenty of those available at home too, but sadly, we don’t often take the time to enjoy them!



Pretty nice for a weed huh?

The only thing that might have made the weekend better was some much needed rain.  So sad to see such a beautiful place so dry and parched (just like home)…however, there are still some tough beauties proving that God always gives us signs of his grace, even in the deserts of life.

Our hostess, Leola Mills, provided us with delicious home-baked breads, cookies and homemade jams throughout our stay, so I asked her permission to share some of her recipes with you all.  She graciously agreed, so I’m sharing these recipes as they came to me - without my usual adaptations…enjoy!

Homemade bread & jams…

Zucchini-Honey Bread

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 Tablespoon ground cinnamon

1 cup chopped pecans

2 large zucchini

2 eggs, slightly beaten

1-1/2 cups sugar

3/4 cup honey

1 cup vegetable oil

2 teaspoons vanilla extract

Combine first 5 ingredients; stir in pecans.  Shred enough zucchini to measure 2 cups.  Combine zucchini and remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.

Spoon batter into 2 greased and floured 9x5x3 inch loaf pans.  Bake at 350°F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes;  remove from pans, and let cool on wire racks.

Yield:  2 loaves.

(Leola noted that she uses smaller pans which makes more loaves.)

Leola's zucchini-honey bread…mmm, mmm good…

Banana Bread

1/2 cup shortening or butter

1-1/2 cups sugar

3 eggs

1 teaspoon soda in 4 Tablespoons buttermilk

1 1/2 cups flour

1 cups bananas, mashed

1 cups nuts, chopped

1 teaspoon vanilla

Mix all together.  Pour in greased loaf pan.  Bake at 350°F for approximately 1 hour and 15 minutes.  Yield:  1 loaf

Another note from Leola:  “I like to sprinkle my loaf pans with sugar rather than flour and then sprinkle sugar on top of the mixture before baking.”

Special thanks to Leola for sharing her lovely place AND her delightful recipes with us!

If you’re ever looking for a place to stay in Fredericksburg…give Meusebach Creek Farm B&B a try.  You’ll be glad you did!  And if you do, don’t forget to tell Leola that Faithy sent you!

Blessings,
--Faithy

Trying new things can pay off...

-- This is the day which the LORD hath made; we will rejoice and be glad in it. -- Psalm 118:24 --

I tried making some Banana Zucchini Bread last week.  Got the recipe from The Christian Bed & Breakfast Cookbook - published by Barbour & Company, Inc. - © 1997 - p. 260 (Not By Bread Alone chapter) - submitted by Emil & Barbars Schoch - Sanctuary Ministries in Defiance, OH. 

Won't share the recipe today, 'cause I don't have time.  (Message me if you want me to send it to you!) 

It was pretty good, but I think I liked the Pumpkin Zucchini Bread better.  However, I did learn something new.  It called for raisins (which I thought sounded icky with banana bread), so I made 1/2 the batter plain and 1/2 the batter with raisins.  The raisin batch was yummy.  WHO KNEW?  J

A good reminder that it's always good to try new things, even if they sound a bit odd.  You never know what you might like if you don't try it!! 

If you have a second, please leave a comment and let me know some of the odd things you have tried that turned out better than you thought they would.

Have a GREAT day!!!
--Faithy