Chillin' Chickadee: Banana Baking and Pumpkinfest!

We have a lot of extra ripe bananas so Kim did some baking this weekend!

PB&J Muffins with Bananas and Chocolate Chips

From the Blog Confessions of a Bright Eyed Baker

1 - 5/6 cup whole wheat flour (5/6 = 1/2 + 1/3)

1 tablespoon plus 1 teaspoon cornstarch

1/2 teaspoon salt

1 tablespoon baking powder

1/3 cup brown sugar

1 cup milk

2 eggs

1/2 cup peanut butter

1/3 cup pureed banana

1/2 cup jelly/jam (or 2 teaspoons per muffin)

Oven Temperature: 375 F

1. Sift together the flour, cornstarch, salt, and baking powder in a large bowl. Add the brown sugar and whisk lightly to combine.

2. In the bowl of a stand mixer, beat the milk, eggs, peanut butter, and pureed banana. Add the flour mixture to this mixture and stir at lowest speed until just incorporated.

3. Grease a 12-cup muffin tin and divide half of the batter among the muffin cups. If in doubt, do less than half rather than more. Add 2 teaspoons of jelly or jam to each cup, and then top with the remaining batter.

4. Bake muffins in the preheated oven for 15-20 minutes, making sure that a toothpick inserted into the center of one of the muffins comes out clean. Allow to cool for at least ten minutes before removing from the muffin tin to cool completely.

Pumpkinfest

Kim and I are Sunflowers!

Kim worked at the Pumpkinfest at the West Vancouver Community Centre today serving food from Mangia E Bevi. After she was finished her shift we looked around. They had a make your own scarecrow competition