my Weekly CookBook
7 Recipes Created by SMHAYNES
Recipes in this Collection
A store near my daughter's house in California has peanut butter granola in the bulk food section. But I couldn't find it anywhere near my house in Illinois, so I found this recipe online and made my own. Now I'm glad I couldn't find it at the store. It's cheaper and I can control the ingredients that are used.Submitted by SRWOODSY
I adopted this from a recipe in Joy of Cooking. I made several changes and the family was so happy I don't think I'd do a thing different!
I subbed skim milk for buttermilk, applesauce for oil, and flaxseed for wheat bran.Submitted by OAKBORN
Banana and oatmeal are a perfect pair in these not-too-sweet treats.
This Banana Chocolate Cupcake recipe makes 24 regular-sized cupcakes which is perfect for a large gathering or birthday party. The batter is a snap to make because you just stir the wet ingredients together in one bowl and the dry ingredients together in another bowl. Mix the two and you are done. The batter is quite thin so use an ice cream scoop or small ladle to fill the muffin cups. Now while the recipe calls for cocoa powder, it doesn't specify which kind, which means you can use either regular unsweetened or Dutch-processed. As always, keep in mind that the type and brand of cocoa powder you use will determine the flavor of the cupcakes, so use the best you can afford. The other ingredient in this batter to take note of, is that the fat is in liquid form (canola or corn oil). The reason I bring this up is because oil makes for a moist and tender cupcake that stores very well, with the added advantage that they can be refrigerated and still stay soft.
Read more: http://www.joyofbaking.com/cupcakes/BananaChocolateCupcakes.html#ixzz0nSeQxQuU
Submitted by RITOKITAX