In our church every summer all the 12-17 yr old girls go to camp. The last day of camp they want a simple breakfast for the girls and leaders to grab quick with no mess while they pack up and clean up. Muffins it is! Here are two kinds of muffins I took up to camp, Banana Nut Chocolate Chip and Fresh Raspberry Walnut. Wow, those girls know how to have fun, what a great experience. Summer memories with good friends!
Banana Nut Chocolate Chip Muffins:
1/2 cup butter, softened
2/3 cup sugar
1 cup mashed banana
1 egg
1 tsp vanilla
1/3 cup buttermilk
2 cups flour
1½ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup mini chocolate chips
3/4 cup chopped walnuts
Preheat oven to 350°. Line a 12 cup muffin pan with cupcake liners. In large bowl with electric mixer, cream butter and sugar. Beat in egg, vanilla, and buttermilk until well-combined. Add flour, baking powder, baking soda, and salt. Fold in chocolate chips and walnuts. Scoop batter into muffin cups, distributing evenly. Bake for 20-25 minutes, until toothpick inserted in center comes out clean. Recipe adapted from kingarthurflour.com.
Fresh Raspberry Walnut Muffins:
2 cups flour
1½ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
2/3 cup sugar
2 eggs
2/3 cup buttermilk
1 tsp vanilla
1 cup fresh raspberries, washed and dried
Preheat oven to 350°. Line a 12 cup muffin pan with cupcake liners. Sift together flour, baking powder, baking soda, and salt. In large bowl with electric mixer, cream butter and sugar. Beat in eggs and vanilla until well-combined. Add flour mix alternately with buttermilk. Gently fold in raspberries, too much mixing will totally color the batter. Scoop batter into muffin cups, distributing evenly between 12 muffin cups. Bake for 20-25 minutes, until toothpick inserted in center comes out clean.
If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker/ or simply click on the Demarle at Home logo below.
