Muffin cookies: Mmmm, yummy
I have been trying, off and on, over the past six months to make a muffin-style cookie similar to a certain Chunky Monkey cookie at a neighborhood foodie joint. Until this afternoon, I hadn't succeeded with anything that tasted remotely good. I modified a recipe from a kids cookbook from some library somewhere (could be the school or the public) and here's what they came out like:
Satisfyingly moist and thick and soft, no crunchy edges and enough bananas to give you a real monkey sense of goodness. Oh, and chocolate chips to make the perfect snack.
1/2 cup of butter
3/4 cup of agave and maple syrup, mixed in whatever ratio you want
1 egg
2 cups of fruit (the original said pumpkin, I used banana)
1 tsp of vanilla
2 cups of flour (I used half AP and half whole wheat)
3/4 tsp BS
1/4 tsp salt
2/3 cup of chocolate chips
1. Cream the butter, syrups and egg together. Add fruit and vanilla. Mix dry separately and add to wet, mixing just enough to combine.
2. Drop onto parchment or greased sheet, very wet dough, you will need a second spoon to push it off. Bake for 18 minutes at 350 or until golden.

Very Healthy Zucchini Chocolate Muffins
These muffins should cool completely before you eat them otherwise you'll really taste the zucchini, unless you like that.

1/3 cup butter, melted (could substitute oil)
1/3 cup sour cream
2/3 cup sugar
2 eggs
1 tsp vanilla

1.5 cups flour (I use a combination of whole wheat and all purpose)
1/4 cup ground flax
1/4 wheat germ
1 tsp each BP/BS
1/2 tsp each cinnamon/salt
1.5 cups zukes, shredded
1/2 cup chocolate chips (you can use raisins, nuts or cranberries)

Oven at 375, greased or lined muffin pan. Makes about 12.
Mix the first 5 ingrediants (cream). Combine the dry and add to the wet. Mix in zuke and chocolate chips. Spoon into muffin pan (about 1/3 cup each) and bake, 21 minutes at high altitude, slightly less lower down.

These are the most wonderful creation. No more paper liners and they work like a charm. Only thing you need to do is let them cool in the silicone liners before you take them out. I think the sweatiness created by this causes the muffins to just fall right out. I found them at Safeway for about $12.

Blueberry Bran Muffins
This is the absolute best bran muffin recipe I have ever made and tasted. I added blueberries, but have made them with wheat gherm, coconut, nuts, raisins.















Oven at 400F, muffin pan lined with papers (I used large or extra-large). In a med. bowl mix 1/4 cup canola oil, 1/4 cup molasses, 2 eggs, 1/2 cup packed brown sugar, 1 cup milk (I often use buttermilk) and 1 1/4 cups bran (wheat or oat). In a small bowl (I use my large glass measuring cup) mix 1 cup flour (I use whole wheat), 1.5 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt. Stir and dump in all but a tiny bit into the wet mixture and stir. In the remaining bit of flour mixture, coat 1/2 cup berries/nuts/raisins and mix into mixture. Fill muffin papers and bake for 16-18 minutes. The key here is to not overcook them. If you do, people will take a bite and smile but think "this is why bran muffins suck, they are so dry".