Besides working on obtaining two PhD’s (in English and Psychology), Kristine is also hard at work on two screenplays and is beginning to put together a cook book. Some how she’s found the time to share her latest experiment with us. (Thanks Kristine!) Be sure to watch her blog for daily musings and recipes.
Without further ado, here’s Kristine’s delicious Banana Chocolate Muffin recipe.
This is my most recent experiment (just made last night) and something a little out of the ordinary. Cooking seems to have turned into a passion, hence all the recipes and cooking posts. I enjoy cooking for others and the creativity involved in making something unexpected. Between the cooking and my writing, it keeps my brain constantly moving. This also helps with school, since I am taking 15-week courses compressed into 5 week increments. It’s like brain overload!
I have a habit of refusing to waste food. I ventured into the kitchen yesterday and spotted bananas crying for attention. I figured they had a day or two left before they had to be thrown out. So before that happened, I scoured the pantry to see what use I could make of them. Banana bread is overdone; I wanted something fun and unique. I spied Bisquick mix and came up with a plan: Banana Chocolate Muffins. Sure, it sounds a little weird and not an everyday item, but the worst that could happen is that it would end up in the trash. That is where the bananas were headed anyway.
2 1/2 cups Bisquick mix
3/4 cup milk
1 tablespoon butter
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 tablespoon brown sugar
1/4 cup chocolate morsels
3 overripe bananas, mashed
Crushed almonds (about 1/2 cup)
Preheat oven to 350 degrees.
In a saucepan, simmer the bananas, butter, cinnamon, vanilla extract, and brown sugar for 10 minutes on medium to medium low heat.
Mix Bisquick mix and milk to form dough, set aside.
Remove from heat and stir in chocolate morsels (they will melt in quite easily).
Combine ingredients from saucepan with dough, mix well.
Fill greased muffin cups about half full and sprinkle crushed almonds on top. Bake for 15 minutes
This came out surprisingly good. The top had a souffle’ -like texture and it tasted amazing swirled in chocolate sauce.
12 muffins of pure delight, 3 bananas saved.
Take that banana bread.
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Keep your eyes peeled for our next special blog by Eileen Andrews, a super talented scribe.
Thanks for your wonderful post Kristine, I know I’m excited to make it tonight!
So what do YOU think of the recipe?! I’d love to hear feedback in the comment section below.