Cheffery
Recipe Refine: Pear Banana Oat Muffins
I love the Banana Oat Muffins recipe I was experimenting with earlier, but there’s room for some improvement. I tried the recipe again today, with some modifications. They turned out a bit over-moist, but they’re heavy and delicious — a nice compact component of a breakfast on-the-go!
Ingredients
- 1 1/2 cups oats
- 1 cup whole-wheat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup honey
- 1 large egg
- 2 cups mashed banana (about 5 large bananas)
- 1/3 cup coconut oil
- 1 medium pear
Preheat oven to 375 F. Spray muffin pans with non-stick cooking spray.
Mix the dry ingredients together in a large bowl. In a smaller bowl, combine the wet ingredients. Add them to the dry ingredients and mix well. Cut pear into cubes. Mix into prepared batter.
Fill muffin tins nearly to the top. There should be enough for 10-12 muffins, depending on the size you want; I made 10 from this amount of mix.
Bake on the middle rack for 25-45 minutes. Keep an eye on them, and take the muffins out of the oven when the tops are golden brown.
Nutritional Info (1 of 10 servings)
Calories: 254
Fat: 12 g
Carbohydrate: 36 g
Protein: 4 g
Sunday Recipe: Banana Oat Muffins
Wow. These muffins are incredible. They have a dense, cake-like texture, and the oats give each little loaf enough weight that they eat like a meal. I munch one on my walk to work, and it carries me through the morning. Delicious! Next time, I’ll try the recipe with less honey, a whole wheat flour, and a plant oil, rather than butter.
Ingredients
- 1 1/4 cups oats
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup honey
- 1 large egg
- 2 cups mashed banana (about 5 large bananas)
- 1/3 cup butter
Mix the dry ingredients together in a large bowl. In a smaller bowl, combine the wet ingredients, then add to the dry ingredients and mix well.
Fill muffin tins nearly to the top. There should be enough for 10-12 muffins, depending on the size you want. I love to eat, so I made 10 from this amount of mix.
Bake on the middle rack for 25-45 minutes. Keep an eye on them, and take the muffins out of the oven when the tops are golden brown. I recommend eating your first one while they’re still warm!
Nutritional Info (1 of 10 servings)
Calories: 232
Fat: 7.0 g
Saturated Fat: 4.0 g
Cholesterol: 33 mg
Sodium: 305 mg
Potassium: 293 mg
Carbohydrate: 47 g
Dietary Fiber: 3.5 g
Sugars: 19.5 g
Protein: 4 g
Pork Chops in Mushroom Sauce
Ingredients
- Lean pork chops
- 2 cans condensed cream of mushroom soup (low fat/low sodium)
- 1 can ready-to-serve cream of mushroom soup
- onion
- mushrooms
- garlic
- salt and pepper
Turn on the slow cooker to its highest setting. Slice some mushrooms; I like to use a combination of cremeni and portobello. Dice a medium onion and two or three cloves of garlic.
In a large frying pan, fry sliced mushrooms in a little vegetable oil. Put the mushrooms into the slow cooker and pour in one can of the condensed soup. Next, fry the onions with some salt and pepper. Add the remainder of the mushrooms, if any, and the diced garlic. Add this mixture to the slow cooker, along with another can of condensed soup.
Brown the pork chops, making sure that all sides are cooked lightly. The meat doesn’t have to be cooked through, because it will spend several hours in the slow cooker; you just want the meat to stay tender and juicy.
Put the meat into the slow cooker, and pour the can of ready-to-eat soup over top. Let simmer for at least three hours, then reduce heat until ready to serve.
Banana Bread with Chocolate Chips
It’s Sunday afternoon, and that means it’s time to bake! This week, the bananas are overripe, so they’re getting turned into banana bread. We have some leftover Hershey Kisses, so they’re getting tossed in there too!
- 3 or 4 ripe bananas
- 3/4 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 tsp baking soda
- pinch of salt
- 1 1/2 cups all-purpose flour
- 6 Hershey Kisses, coarsely chopped
Preheat the oven to 350 degrees. Using a wooden spoon, mash the bananas in a large mixing bowl. They should be well mashed, but I like to leave a few chunks for texture.
Mix in the sugar, egg and vanilla, then sprinkle the baking soda and salt over the mixture and mix it in. Add the flour and mix until it is uniform.
Coarsely chop the Hershey Kisses, and mix them into the batter. Pour the mixture into a buttered pan and bake until golden, about 45 minutes to 1 hour.
Serve warm!
Baked eggs in avocado
In an attempt to efficiently use all of the fruits and vegetables that come in the organics bin every Thursday, I whipped up some Sunday morning breakfast using the rapidly ripening avocado that arrived last week. This is definitely not a complicated recipe (it’s pretty much just putting two foods near each other while they cook), but it certainly was delicious. The textures of the egg and the avocado really complimented one another, and I felt better about cooking the egg in a fatty avocado than I would about cooking it in butter or with bacon fat.
I ate mine with a knife and fork, exactly the way it appears in the picture, while Brandon ate his mashed up onto a bagel.
To make baked eggs in avocado:
- Preheat the oven to 350 F.
- Halve an avocado and remove the pit. The egg is much bigger than half an avocado pit, so scoop up some extra space with a spoon. You can eat the bit you scoop out, which is a pretty excellent bonus to being the chef.
- Put the two avocado halves into a baking dish.
- Crack two eggs into the hollows of the avocado halves.
- Add salt and pepper.
- Bake in the oven for about 15 minutes, or until the eggs look cooked to your liking. I left them in a little longer, and they came out something like medium-hard.
Nutritional Info (each half):
238 calories
19.5 g fat
9.5 g carb
6.5 g fibre
8 g protein
