Gingerbread banana muffins

 

Gingerbread banana muffins

After my ginger cookies became such a hit with friends and colleagues (and at home as well), I wanted to try my hands on muffins with ginger. The original plan was to make them with caramelized apples, but I switched to bananas at the last moment. I have other plans with the apples. Now there is a plethora of recipes online for pretty much any baked goodie you can think about. I found plenty of recipes gingerbread muffins. But what I saw was the proportions were varied, particularly the flour. Some asked for 3 cups, a few for 2 1/2 and some others just 2. Moreover, they all asked for milk and molasses to be added. I didn’t have either.

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Chocolate Chip and Banana Muffins

 

Banana muffins

If you like banana bread, you’ll love these muffins. This is a Betty Crocker recipe and works perfectly well. You get the banana flavour as well as small bursts of chocolate. One of the best things about this recipe is the final touch you need to give the muffins. The cinnamon sugar with melted butter. It amplifies the the taste further more. The chocolate chips I used were Hershey’s milk chocolate ones. They’re bigger than the ones we get here and taste great. If you have anyone coming from the States or anywhere else, have them bring you these. I can’t wait to use these chips in cookies!

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