A nice combination of Coconut, Cinnamon and Brown Sugar
2 Eggs
1/4 cup Butter, melted
1 cup Sugar
1 cup Sour Cream
1 1/2 cups Flour
1 1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
Pinch of Salt
1/2 cup Coconut
1/4 cup Brown Sugar
2 teaspoon Cinnamon
Preheat oven to 350F.
Lightly spray a 9x5x3 inch loaf pan with vegetable oil spray.
In mixing bowl beat eggs until frothy. Beat in melted butter and sugar. Blend in sour cream.
In small bowl, measure and combine flour, baking powder, baking soda and salt.
Add to dry ingredients, all at once to liquid ingredients, stir until combined.
In the now empty small bowl, combine cinnamon, brown sugar and coconut.
Scoop half the batter into the prepared loaf pan.
Sprinkle with half of the cinnamon mixture.
Using a 2 ounce scoop, drop dollops of the remaining batter on top of the cinnamon mixture.
Sprinkle remaining cinnamon mixture over top.
You may use a knife to cut through batter to give a swirling, marbled effect.
Bake in 350F oven for about an hour, or when knife inserted in centre comes out clean.
Remove from oven to wire rack and cool for 10 minutes.
Turn out onto wire rack to cool completely.
When I first started making these I would make them in a 9X13 pan because I was a very busy mum of four kids. Now I have more time on my hands and I like to make them in a mini muffin tin to make lil peanut butter cups!
1/2 cup Butter 3/4 cup Peanut Butter
1 3/4 cup Icing Sugar
3/4 cup Graham Wafer Crumbs
1 teaspoon Vanilla
6 oz pkg Chocolate Chips
Milk, to right consistency, about 1 Tablespoon
Skor bits, garnish (optional)
If using a 9X13 inch pan, just set it out now, no need to spray with vegetable oil spray or line with paper liner. If making the peanut butter cups, prepare a mini muffin tin by lining 24 – 30 cups with paper liners.
Melt butter and peanut butter in large saucepan over medium heat.
Stir in icing sugar.
Add graham wafer crumbs and vanilla and stir well, ensuring there are no lumpy bits of graham wafer crumbs remaining.
Using a 2 ounce Pampered Chef scoop, scoop out 2 ounces into each prepared cup.
Firmly press down and even out each cup.
In a small clean saucepan, melt 6 ounces of chocolate; I use whatever I have on hand which is sometimes a combination of milk chocolate, white chocolate and dark chocolate.
You will probably have to add about a Tablespoon of milk to get that spread/pour consistency that you are looking for.
Using a small teaspoon, put a dollop of melted chocolate on each cup and spread over the top.
If using, garnish with Skor bits.
Once set, store in an airtight container in the refrigerator if it is hot and melty out. Otherwise, just in an airtight container in a cool, dry place.
Yes, the name is long, but this recipe begs to have all of its wonderful flavours announced to get you salivating and scampering off to the kitchen to make ’em! Granted one needs to be a Peanut Butter Lover to truly appreciate them…
Banana Cupcakes with Peanut Butter Frosting and Chocolate Sprinkles
1/2 cup Butter
1 cup mashed ripe Banana (I used 3 medium sized ‘nanas)
1 1/2 cups Sugar
1 teaspoon Vanilla
1 teaspoon Banana Flavouring (optional)
3 large Eggs
2 1/2 cups Flour
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 cup Buttermilk*
*If you don’t have Buttermilk on hand, don’t despair! Pour 1 1/2 teaspoons Lemon Juice or Vinegar into a Liquid one cup measure; add enough milk to make 3/4 cup and set aside for 10 minutes. Do this before you prepare your pans and gather your ingredients and the “Buttermilk” will be ready to use by the time you get to that step!
Preheat oven to 350F.
Line 24 muffin cups with paper liners.
In small mixing bowl combine flour, baking powder, baking soda and salt; set aside.
In large mixing bowl cream together the butter and sugar.
Add eggs, one at a time, stirring well after each addition and scraping down sides of bowl before adding the next egg.
Stir in mashed banana, vanilla and banana flavouring, if using.
Scrape down sides of bowl.
Mix on medium speed for 1 minute.
Add half the dry ingredients and mix on low speed until combined; on medium speed, continue beating for another 30 seconds.
Scrape down sides of bowl; with mixer on low speed add the milk and gradually increase speed to medium, beat for 30 seconds.
Scrape down sides of bowl.
Add remaining flour, mix on low speed until combined then increase speed to medium-high and beat for two minutes.
Using a 5 ounce scoop fill the prepared muffin cups.
Bake in preheated 350F oven for 13 minutes, rotate pans and continue baking for another 10 to 13 minutes or until a light golden brown and pick inserted comes out clean.
Cool in pans for about 10 minutes then turn out onto wire cooling rack and cool completely.
Frost with Peanut Butter Frosting.
Peanut Butter Frosting
1/2 cup Butter, softened
1/4 cup Shortening, softened
3/4 cup Peanut Butter 1 teaspoon Vanilla
3 cups Icing Sugar
2 – 3 Tablespoons Milk
In large mixing bowl cream together butter, shortening and peanut butter for about 2 minutes.
Scrape down sides of bowl and add 1 cup of icing sugar and the vanilla; beat for 30 seconds.
Scrape down sides of bowl and add another cup of icing sugar; beat for 30 seconds.
Stir in 2 Tablespoons of milk and beat for 30 seconds; scrape down sides of bowl. (you have to use your judgement here and decide whether or not the icing will be the right consistency with or without the extra Tablespoon of milk; in all honesty, I add it and if the resulting Frosting is to thin I add a bit more icing sugar, one Tablespoon at a time until I get the consistency I am after)
Add remaining cup of icing sugar, mix on low speed until combined and gradually increase speed to medium-high and beat until light and fluffy.
Spread on completely cooled Banana Cupcakes and sprinkle each with Chocolate Sprinkles.
I sent along a pear in my husband’s lunch the other day and lo and behold I came across it BACK in the fruit bowl at the end of the day looking much worse for the wear but still intact. I gave it a wash, along with another pear from the fruit bowl and an apple, peeled ’em, chopped ’em up and made Muffins. You can bet he will now eat that pear!
Ginger Pear Streusel Muffins with Toasted Walnuts
Preheat oven to 400F.
Line 10 muffin cups with paper liners.*
2 cups Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
1/3 cup Sugar
1 teaspoon Cinnamon
2 Pears, washed, peeled, cored and coarsely chopped
1 Apples, washed, peeled, cored and coarsely chopped
1 large Egg, lightly beaten
3/4 cup Milk
1/2 Vegetable Oil
1 Tablespoon grated Ginger
1 teaspoon Vanilla
Streusel Topping
1/4 cup Flour
2 Tablespoon Brown Sugar
1/4 teaspoon Cinnamon
2 Tablespoons Butter
1 cup chopped Walnuts
In small mixing bowl prepare the Streusel Topping:
Combine flour, brown sugar and cinnamon.
Cut in butter using a pastry blender until mixture resembles coarse crumbs.
Stir in chopped walnuts; set aside.
In large mixing bowl combine flour, baking powder, salt, sugar and cinnamon.
Stir in the chopped fruit to coat with flour.
Make a well in the centre and set aside.
In small mixing combine egg, milk (or soy milk) vegetable oil (or a combination of vegetable oil and melted butter), vanilla and grated ginger.
Pour liquid ingredients all at once into the well in the centre of the dry ingredients and stir just until combined. The batter will be lumpy.
Using a 5 ounce scoop fill each of the paper lined muffin cups.
Top with Streusel Topping.
Fill each of unused muffin cups with a few tablespoons of water.
Bake in preheated 400F oven for 10 minutes, rotate pans and continue baking for another 10 minutes or until golden brown and pick inserted in centre comes out clean.
Remove from oven and cool on racks for 10 minutes.
Carefully pour water out of unused muffin cups then turn muffins out to cool completely on wire racks.
* I like my muffins a lil bigger so fill them to the top of the paper liners. You can make a dozen smaller muffins, if you prefer.
** I often double this recipe.
