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Friday, November 25, 2011

Chocolate Chip Banana Muffins


In my last co-op basket from www.bountifulbaskets.org, I got a lot of bananas.  I decided to use up a few bananas with this recipe for Chocolate Chip Banana Muffins.  The muffins turned out delicious with the soft, fluffy consistency of a cupcake.  Enjoy!

Chocolate Chip Banana Muffins


Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup melted butter
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (I used 3 small bananas)
  • 3/4 cup semisweet chocolate chips

 

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda, chocolate chips and salt. In another bowl, combine the egg, oil, yogurt, mashed banana and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.


Overall
These muffins are the perfect breakfast on the go or snack or even dessert.  And with everything on hand, they’re very affordable to make.

Frugality
I had everything for these muffins on-hand.  It doesn’t get more frugal than that!


Look Forward To
I have some tomatoes and spinach to use.

Monday, November 7, 2011

Green Chile Corn Chowder


This is a great recipe for corn chowder with a little kick from green chiles.

Green Chile Corn Chowder


Ingredients

  • 1 stick butter
  • 1/4 cup diced onion
  • 8 tablespoons all-purpose flour
  • 1 32 ounce container vegetable broth
  • 2 (15 ounce) cans creamed corn
  • 1 (15 ounce) can whole kernel corn, drained
  • ½ cup shredded or sliced carrot
  • 1 cup half-and-half cream
  • 2 cup milk
  • 2 cans green chiles
  • 2 small red potatoes, cubed
  • 1/4 teaspoon ground black pepper
  • 1 pinch salt

 

Directions

1.    In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
2.   Stir in creamed corn, potatoes, corn, carrot, half-and-half, milk, pepper and salt. Simmer over low heat 20 minutes more or until potatoes are fork tender.

Overall
This is a great way to warm up on a cold day.  The green chile adds a slightly spicy flavor and the vegetable broth makes it taste like its been cooking all day.

Frugality
The onion was $1, the corn was 3 for $1.50, the half and half was $1.50 and the vegetable broth was $2.50 from Fresh and Easy.  Everything else was on-hand.  The total for this pot of soup is $5.50!


Look Forward To
I have brussel sprouts, broccoli and cauliflower to use.  



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