Tag: muffins

The Easiest Chocolate Muffin recipe

The Easiest Chocolate Muffin Recipe

This is seriously the easiest chocolate muffin recipe you can make. I cannot take credit for these, someone gave me the recipe and I am unsure of the origin. But thank you to whoever thought of it. The idea seemed strange but I quickly realized what a great way to get a vegetable into my child who seems to be allergic to almost every other vegetable except broccoli and cauliflower.  So here it is …. couldn’t be any easier and they will never even know there is pumpkin in them.

The recipe is simply a package of Devil’s Food Cake Mix and one 15 oz. can of pumpkin puree. I tend to use the Libby’s Pumpkin Puree but I think any brand would be fine as long as the only ingredient is pumpkin. The cake mix I prefer is Duncan Hines Cake Mix because they have not shrunk the package like all the other brands, so the ratios still work great. The trick here is cooking spray. Spray everything: the bowl, mixing spoon, scoop, and muffin tin. It is hard to mix and the batter sticks to everything. Don’t give up. It just takes a second and then it all comes together. It tends to be a bit lumpy, don’t worry about that. Do not use muffin liners, the muffins stick to them. I usually add chocolate chips to the mix and that is wonderful also.

It is always the simple that produces the marvelous

Amelia Barr

These is the easiest chocolate muffin recipe ever and they are perfect for breakfast, packed in school lunches or for an afternoon or after school snack. I have heard friends use other flavors of cake mixes for this and have had success, but I stick to the chocolate.

If you are interested, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

Allergen Information: Egg free, Dairy Free, Gluten Free (All this is dependent on the cake mix that you use)

The Easiest Chocolate Muffins

These muffins are so easy and are a hidden source of vegetables…Pumpkin. Great for breakfast or an afterschool snack.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 12 muffins
Course: after school snack, Breakfast, Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 1 15 oz can Pumpkin Puree
  • 1 box Devils Food Cake Mix Whatever brand you prefer

Method
 

  1. Preheat oven to 400 degrees Fahrenheit
  2. THIS IS VERY IMPORTANT. liberally spray your bowl and utensils with cooking spray to avoid sticking. DO NOT USE CUPCAKE LINERS. The muffins will stick to them.
  3. Combine the cake mix and the pumpkin puree. This is harder than you would expect. It takes a bit, but be persistent and it will all come together.
  4. Spread evenly in muffin tin. An ice cream scoop and an extra soup spoon work well here. You should get 12 muffins out of it. This step is very sticky.
  5. Cook for 15 minutes and they are done. Great warm.

Notes

Notes:  I have tried to use a mixer and it doesn’t work. Do not bother. 
Allergy Information: Depending on the cake mix that you use, these are very easy to adapt to whatever your allergy may be. 

Banana Bread is a staple in most homes and this recipe is one of the best

Banana Bread

Banana Bread is a staple in most homes and is a wonderful comfort food recipe. Our family makes this Banana Bread Recipe at least once a month in either bread or muffin form. Never throw away old bananas, just freeze them and save them for this wonderful bread recipe. I make a great one these days but my first attempt is something that I am teased about still to this day.

There are days when cooking is just not my thing and the first time I made banana bread was one of them. Even now…… twenty five years later, I still feel the sting of humiliation.  I was newly married and wanted to make it for my husband.  My sister had given me one of those homemade cookbooks, that you buy at church fairs and school fundraisers, and it had a recipe I thought I would try.  As I was reading it, even I thought maybe 5 tbsp. of baking powder was a little much, but hey, what did I know?  I am alone in my apartment experimenting and at the exact moment I add the baking powder, it begins to rise like Mt. Vesuvius into some strange, freaking, elementary school science project! As it overflows the bowl, onto the counter and then the floor, the front door opens and who walks in… my husband and is brother!  I must have looked like a deer in the headlights, because they saw their prey and pounced. These are the two most hilarious, sarcastic men I know and they had a field day.  This is one of the many cooking disaster stories that they tell and even I have to say, if it was anyone else but me, it would be hysterical.

After all these years, and lots of practice, I make a great banana bread and they both will agree.

Don’t be afraid to take whisks – Unknown

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    The bananas need to be ripe….not pretty, just over ripe.  I actually freeze the bananas, so I always have some available.  The skin will turn black, but they are perfect inside. Sift all dry ingredients. (Hint: if you don’t have a sifter, use a whisk and very carefully whisk the dry ingredients together). Add in all the other ingredients. Pour into greased loaf pan and bake at 350 degrees for at least an hour.  Check with toothpick and if it comes out clean, it is done.

    Pour into greased loaf pan and bake at 350 degrees for at least an hour.  Check with toothpick and if it comes out clean, it is done.

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    This can also be made gluten free, I have used the King Arthur Gluten Free Flour in the past and it worked wonderful. You can add chocolate chips or nuts too, it would be a great addition. If you would like to see more, check out the Recipes page on my blog Sunday Chefs.

    Allergens: Eggs, Gluten 

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    Banana Bread

    Sometimes the simple recipes are the best. This Banana Bread Recipe is easy enough for everyone and is sure to impress.
    Prep Time1 hour 30 minutes
    Active Time15 minutes
    Course: Snack
    Cuisine: American
    Yield: 2
    Cost: $5

    Materials

    • 2 cups all purpose flour Can substitute whole wheat flour
    • 1 tsp. baking soda
    • 1 cup sugar
    • 1/4 tsp. salt
    • 2 eggs beaten
    • 1/2 cup canola oil
    • 3 bananas very ripe (brown skins)

    Instructions

    • The bananas need to be ripe… not pretty, just over ripe. They can even be previously frozen.
    • Sift all dry ingredients. (Hint: if you do not have a sifter, use a whisk and very carefully whisk the dry ingredients together)
    • Add in all the other ingredients. (Mix until just combined and no dry lumps)
    • Pour into a greased loaf pan and bake at 350 degrees for at least an hour.
    • Check with toothpick and if it comes out clean, it is done.