Easy Banana Muffins with Chocolate Chips

• PREP 10mins
• COOK 25mins
• TOTAL 35mins

For the best banana muffins, use very ripe bananas. In fact if you can wait a day for browned, overripe and speckled bananas, they are even better. Just before baking, we throw in mini chocolate chips. You could leave them out or swap for regular chocolate chips or fruit like blueberries or strawberries.

Approximately 16 muffins

YOU WILL NEED

5 tablespoons (70 grams) unsalted butter, melted and cooled slightly

1 1/2 cups (190 grams) all purpose flour

1/2 cup (50 grams) packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

3 ripe medium bananas, mashed with a fork, about 1 1/4 cups mashed

1 large egg

1/2 teaspoon vanilla extract

3/4 cup (130 grams) mini or regular-size chocolate chips

DIRECTIONS

Heat oven to 350 degrees Fahrenheit. Line muffin cups with paper liners. This recipe makes more than 12 muffins, so you will need to bake in batches.

Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl.

In another bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended.

Add the banana mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. Stir in chocolate. Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.

AUTHOR: Adam and Joanne Gallagher

 

Hearty Butternut Squash Soup

By Taste of Home

Ingredients

• 1 pound bulk Italian sausage
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 4 garlic cloves, minced
• 1 large butternut squash (about 5 pounds), peeled, seeded and cut into 1-inch pieces
• 1 package (16 ounces) frozen corn, divided
• 4 cups water
• 1 tablespoon chicken base
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Heavy whipping cream and minced fresh parsley, optional

Directions

• In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings.
• Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender.
• Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley.
  Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts

1-1/2 cups: 327 calories, 13g fat (4g saturated fat), 29mg cholesterol, 937mg sodium, 44g carbohydrate (8g sugars, 11g fiber), 13g protein.

CHICKEN AND VEGETABLE STIR-FRY

This is from mccormick .com

INGREDIENTS

8 Servings

• 1 can (14 1/2 ounces) chicken broth
• 1/4 cup reduced sodium soy sauce  
• 2 tablespoons cornstarch
• 1 tablespoon sugar
• 1 teaspoon McCormick® Garlic Powder
• 1 teaspoon McCormick® Ground Ginger
• 1/4 teaspoon McCormick® Crushed Red Pepper, optional
• 1 tablespoon oil
• 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
• 1 cup broccoli florets
• 1 cup thinly sliced carrots
• 1 cup red bell pepper strips
• 1 cup sugar snap peas

Instructions

1.  Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and crushed red pepper in small bowl until smooth. Set aside.

2.  Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches; stir fry 5 minutes until cooked through. Remove from skillet. Repeat with remaining chicken, adding additional oil if needed. Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet.

3.  Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired.

We have been cooking this recipe with a variety of vegetables and lost the recipe.  I found it again and decided to post it here for safe keeping.