That was a total digression. I apologize. But it WAS fun, wasn't it?
Back to the reason for this post. SnoWhite over at Finding Joy in my Kitchen, posted a recipe for Blueberry Cornmeal Breakfast Cookies last week. This got me to thinking. DS#1 (Pea Picker) likes to pick at the muffins I make. I asked him one day, "WHY?!" "The top is the best part!" was his answer. For the record, I AM his mother, not Elaine. At any rate. SnoWhite's post got me to thinking. Why not make muffins, and cook them on a cookie sheet. Immediate muffin tops without an extra pan. So that is just what I did this morning.
3 cups white wheat flour
1 cup brown sugar
4 mashed ripe bananas
3/4 cup oil
1/2 cup milk
3-3/4 teaspoons baking powder
3/4 teaspoon baking soda
1-1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1.Preheat oven to 350º.
2.In a medium bowl mix flours, baking powder, baking soda, salt, and cinnamon and set aside.
3.In a separate bowl cream oil and sugar, add eggs and mix until smooth. Stir in milk and mashed banana and mix well.
4.Fold in flour mixture into the liquid ingredients until combined.
5.Using a large cookie scoop, place batter on parchment-lined baking sheet.
6.Bake in a preheated 350º oven for 15 minutes or until golden.
Results: No more ravaged muffins.
Added bonus: Delighted shouts of "Cookies . . . for breakfast!"