Ok, so I'm a slacker. Not at everything (thank goodness), but definitely at my goal to post a recipe each week. I have a great friend (who I think a lot of , and hope she doesn't get mad that I included her on here) who asked me the other day "what happened to you posting a recipe every week?"
Well, my first thought was to say "oh gosh, I've just been cooking up a storm lately and had too many great recipes to post...I just couldn't pick one each week!" Of course, anyone who knows me (and if they don't believe me, just ask my husband) knows that I don't cook much...a little odd, since I hold a degree in Family and Consumer Sciences (a.k.a. Home-Ec) and actually
LOVE to cook, but that's a whole other blog post!
My second thought was to say "I've just been too busy." But, since I seem to find time to blog about other things (ok, basically just about Ben), I thought I would just be honest and call it like I see it...I'm slackin on the cookin!
Well, all that's changing tonight! Probably for one night only, but hey, it's a start! So, for all of you blog readers out there, I've decided to post a low-fat recipe: Banana Chocolate-Chip Muffins. I baked these up tonight (after a home cooked meal of beef and broccoli...that's right folks, two for two tonight!
Enjoy!
Banana Chocolate-Chip Muffins
1 c. light vanilla yogurt
1/2 c. skim milk
1/2 c. quick oats
1/2 t. vanilla
1 egg, beaten
1 large banana, mashed
1/2 c. unpacked brown sugar
1-1/4 c. flour
1/2 t. baking soda
2 t. baking powder
1/2 t. salt
1/2 c. chocolate chips
Preheat oven to 375. Combine yogurt, milk, oats, vanilla and egg. Set aside 5 minutes for oats to soften; stir in bananas. In a separate bowl, stir together brown sugar, flour, baking soda, baking powder and salt. Stir flour mixture into yogurt mixture to moisten ingredients. Do not beat. Stir in chips.
Fill greased muffin tins (almost to the top) with batter. Bake until golden brown, about 20 minutes. Yields 12 muffins.
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