We had so  many of them that the children have revolted.  Too be honest – I’m not sure I ever want to see them again!

It was time for a new muffin.

My quest for a yummy – somewhat healthy and must have chocolate – addition to our breakfast table yielded these little delights.

There were almost like eating a chocolate chip cookie for breakfast and the oatmeal helps me to pretend they are healthy.  (I’ve always been good at make-believe!)

Oatmeal Chocolate Chip Muffins

1 – 1/4 cups quick-cooking oats
1 – 1/4 cups milk
1 egg
1/2 cup vegetable oil (I used melted butter)
3/4 cup brown sugar (packed and divided)
3/4 cup semisweet chocolate chips
1 cup nuts(I used walnuts – but pecans would be wonderful also)
1 – 1/4 cups flour
4 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 degrees.

In a medium bowl combine the oatmeal and milk; allow to stand for 15 minutes.  Grease or line muffin tin with paper liners.

Stir egg, oil, 1/2 cup brown sugar, chocolate chips, and 1/2 cup nuts into the oat and milk mixture.

In a large bowl combine the flour, baking powder, and salt. Add the oatmeal mixture to the flour mixture, stirring until just moist.

Fill each muffin cup 2/3 fill.

Combine the remaining brown sugar and nuts, sprinkle on top of the muffins.

Bake for 20-25 minutes.

These are heavenly right out of the oven – but they do freeze well and heat up nicely in the microwave.

Yum! We were so ready for these!

I’ve linked this post up with Lisa over at Stop and Smell the Chocolates and at Foodie Friday at Designs by Gollum.

This recipe came from my mom – it’s on page 57 of the family cookbook she put together for us several years ago. I think it’s the most stained and well-used page in my cookbook. (The Liver Creole page looks pristine however!)

When bananas are cheap, I buy a bunch and freeze them. Then I thaw out the number I need to make these and treat us all to these family favorites.

If your kids don’t like the cherries or nuts – or if you don’t have them – just leave them out.  I’ve made the basic recipe with just chocolate chips and it was wonderful!

Personally I love the extras, and it does taste a little like my favorite banana splits!

Banana Split Muffins

1/2 cup butter or margarine
2 eggs
1 teaspoon baking soda
1 cup sugar
2 cups flour
1/4 teaspoon salt
1 cup mashed bananas (about 2)
1/2 cup maraschino cherries (snipped)
1/2 cup chocolate chips
1/3 cup nuts, chopped (I’ve used peanuts, walnuts, and pecans)

Cream together the butter and sugar. Add the eggs one at a time, blending completely. Add flour, soda, salt, bananas, and mix well.

Mix in the cherries, chocolate chips, and nuts.

Pour into greased or lined muffin tins.

Bake at 350 degrees for 15-20 minutes.

I have never bought whole cranberries.

I have never eaten raw whole cranberries.

I had no idea what to do with a package of raw whole cranberries.

So I bought them.

And then they sat in my fridge for several days challenging me before I got brave enough to experiment.

I finally decided to try a simple scone recipe. Why did I wait so long? These scones were wonderfully tart and yummy! And … since one of them was only 4 Weight Watchers points – I could enjoy them without guilt!

Cranberry Chocolate Scones

2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon table salt
1 tablespoons unsalted butter, cold
1 cup buttermilk
3/4 cup raw or frozen cranberries
3/4 cup chocolate chips (I used dark chocolate)

Mix together the flour, sugar, baking powder and salt. Cut in the butter until the mixture is fine crumbs. Stir in the buttermilk, then the cranberries and chocolate.

Divide the dough into 6 circles on a prepared cookie sheet. Bake at 400 degrees for about 20 minutes.

Enjoy!

With our abundance of Patti Pan squash, we started experimenting with it – using zucchini recipes.  Today it was my turn!

I choose an unusual zucchini muffin recipe that is made in your food processor!

We had visited the Clabber Girl Museum (remember Clabber Girl baking powder?) in Terra Haute, IN on one our trips delivering Winnebago Motor homes. (See www.travelswithpapanana.blogspot.com)

Each month we receive an e-newsletter with recipes – which is where we found this keeper!

Chocolate Zucchini (Patti Pan) Muffins
By:  Nana Shirley (found on Clabber Girl website)

Yield: 12 muffins

1 ½ cup all-purpose white Flour
2/3 cup whole wheat flour (or substitute white flour)
1 cup granulated sugar, plus 1 ½ Tbs. for garnish
3 Tbs. cocoa powder
2 tsp. baking powder
½ tsp. salt
1 cup semi-sweet chocolate chips (divided)
1/3 cup oil
about 2 small Zucchinis, cut into chunks, or 3 small Patti Pans
1/3 Cup Low-Fat Yogurt
2 eggs
2 teaspoon vanilla
2/3 cup chopped walnuts or pistachios (or a combination of the two) optional

Preheat the oven to 375°. Grease 12 standard sized muffin tin cups or coat with non-stick spray or use paper muffin cup liners. In food processor combine the flours, 1 cup sugar, cocoa, baking powder, salt, and ½ cup chocolate chips. Process until the chips are finely ground.

With the motor running, slowly pour in the oil and process until evenly incorporated; stop and scrape up the mixture on the bottom several times if necessary. Turn out the mixture into a medium bowl.

Process the zucchinis or Patti Pans in the processor until finely chopped. Then measure; you should have 1 ½ cups. If necessary chop enough more zucchini or Patti Pans or discard extra so you have 1 ½ cups. Add the chopped zucchini/Patti Pans to the dry ingredients.

Add the yogurt & eggs to the processor; process to blend. Stir the egg mixture, remaining chocolate chips and nuts into the flour, mixing gently just until evenly incorporated; don’t over-mix or the batter may toughen. Using a ½ cup measure or large spoon, immediately divide the batter among 12 muffin cups; they should be full.

Sprinkle the muffin tops with the reserved 1 ½ tablespoons sugar, dividing it equally among them.

Bake for 15-20 minutes or until the muffins are springy to the touch or test with a toothpick. Cool on wire rack for 3 minutes. Remove from pans. Let stand until cooled. Best when fresh, but can be kept airtight for a day or so. May also be frozen; just thaw & warm in the microwave before serving.

Next time I will double it because they freeze very well.

Nana Shirley

I have to add that my 13 y/o son strongly dislikes zucchini and any other “odd vegetables” – he ate these right down and asked for more!

But please don’t tell him what was really in them – okay?!

I’ve been busy pulling out all of my “company” recipes in preparation of the onslaught. (I’d rather bake than clean any day!)

This recipe is a family favorite, introduced to us by my youngest sister, Sandy. They are a welcome sight on the breakfast table whenever the family gathers.

Cappuccino Muffins

Combine: 2 cups flour, 3/4 cups sugar, 2 1/2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 tsp. salt. Set aside.

In another bowl stir together 1 cup of milk and 2 Tablespoons instant coffee granules until the coffee is dissolved. Add 1/2 cup melted butter, 1 egg, and 1 teaspoon of vanilla. Mix well.

Carefully stir the wet ingredients into the dry ingredients until just moistened.

Fold in 3/4 cup of miniature chocolate chips.

Fill greased or lined muffin tins 2/3 cup full. Bake at 375 degrees for 17-20 minutes or until the muffins spring back when you touch the top.

Let sit for a few minutes before removing them from the muffin tins, then cool them on wire racks.

Makes about 14 muffins.

To really increase the WOW factor, serve them with Espresso Spread.

Espresso Spread

In food processor or blender combine 4 ounces cream cheese, cubed, 1 Tablespoon sugar, 1/2 teaspoon instant coffee granules, 1/2 teaspoon vanilla, and 1/4 cup miniature chocolate chips.

Cover and refrigerate until serving.

These are great made ahead and frozen, but are killer right from the oven with the chocolate all soft and melting….

Are you hungry yet?