Sometimes you need to pull a rabbit out of a hat when it comes to entertaining. Unexpected guests (or unexpected sleepovers), allergies or picky eaters and (the worst thing) running out of dessert or a snack with tea can all throw a wrench into the smoothly planned events packing the next couple of weeks. Then there are the times where you yourself are run so ragged that you forget you need to eat, not just shop, prep, cook and serve!
This muffin-cake is my answer to those dilemmas this holiday season. The recipe, which I developed when cooking for a small school last year, makes a lot - but it's relatively cheap, healthy and freezes like a dream while being delicious for brunch, snacking or dessert (especially paired with a tangy Raspberry Compote). If you know you'll be hosting at all hours of the day (and night) as well as stuffing your family into the car for the annual road trip to Great-Aunt Sally's, divide the batch between a muffin tin and a 9x13 so that you have both portable, "breakfasty" muffins and a base for a dressier dessert. Plus, since it's a banana dessert, it's perfect for all those leftovers from the fruit bowl that were too soft for the fruit salad.
This #SundaySupper, We've Got You Covered when it comes to all your menu dilemmas! From dishes cooked in covered pots, cloaked in sauce or topped with pastry to "how do I do... (or deal with...)" answers, this week will definitely keep your cooking sheltered from the bitter cold outside! This event is being hosted by DB aka Foodie Stuntman. Thanks DB!
Covered Appetizers and Entreés
This muffin-cake is my answer to those dilemmas this holiday season. The recipe, which I developed when cooking for a small school last year, makes a lot - but it's relatively cheap, healthy and freezes like a dream while being delicious for brunch, snacking or dessert (especially paired with a tangy Raspberry Compote). If you know you'll be hosting at all hours of the day (and night) as well as stuffing your family into the car for the annual road trip to Great-Aunt Sally's, divide the batch between a muffin tin and a 9x13 so that you have both portable, "breakfasty" muffins and a base for a dressier dessert. Plus, since it's a banana dessert, it's perfect for all those leftovers from the fruit bowl that were too soft for the fruit salad.
Covered Appetizers and Entreés
- Slow Cooker Cheesy Party Mix from Hot Momma's Kitchen Chaos
- Personal Steak Pot Pies from The Foodie Army Wife
- Slowcooker Bean and Ham Soup from Jane's Adventures in Dinner
- Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
- Salmon en Croute from Curious Cuisiniere
- Excellent Beef Stew from Noshing With The Nolands
- Salisbury Steak with Mushroom Gravy from Food Lust People Love
- Pigs in a Blanket (Cabbage Rolls) from Cindy's Recipes and Writings
Covered Desserts
- Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
- Bacon Cinnamon Rolls with Maple Frosting from Bobbi's Kozy Kitchen
- Streusel Topped Apple Pie from A Kitchen Hoor's Adventures
- Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
- Chocolate Satin Pie from That Skinny Chick Can Bake
- Banana Butterscotch Muffin-Cake from What Smells So Good?
- Chocolate Banoffee Pie from Happy Baking Days
- 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
- Chocolate Covered "Party Popcorn" from Ruffles & Truffles
- Caramel Apple Bundt Cake from Pies and Plots
Not Sure What To Do? We Got You Covered
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here.
Banana Butterscotch Muffin-Cake
Makes 40 muffins or 2 9x13” pans
2 1/3 cups whole milk
1 cup low-fat vanilla yoghurt
5 large, over-ripe bananas
¼ cup canola oil
1 block (12 oz) low-fat silken tofu
1 cup dark brown sugar
1 tbsp vanilla
2 2/3 cups flour
2 cups whole wheat flour
2/3 cup wheat bran
½ cup wheat germ
1 tsp salt
1 tsp cinnamon
1 tbsp baking powder
1 tbsp baking soda
1 cup butterscotch chips
Calories: 155.9
Total Fat: 4.3 g
Cholesterol: 1.8 mg
Sodium: 20.2 mg
Total Carbs: 28.9 g
Dietary Fiber: 2.0 g
Protein: 4.1 g
- Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
- Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
- Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
- Gluten Free Lego Cookies from Hezzi-D's Books and Cooks covering a gluten-free dessert
- Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
- Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
- Raspberry Swirl Cheesecake Bars from Alida's Kitchen covering a quick and easy cheesecake fix
- Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
- Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
- Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
- Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don't need to wait in long lines for it
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here.
Banana Butterscotch Muffin-Cake
Makes 40 muffins or 2 9x13” pans
2 1/3 cups whole milk
1 cup low-fat vanilla yoghurt
5 large, over-ripe bananas
¼ cup canola oil
1 block (12 oz) low-fat silken tofu
1 cup dark brown sugar
1 tbsp vanilla
2 2/3 cups flour
2 cups whole wheat flour
2/3 cup wheat bran
½ cup wheat germ
1 tsp salt
1 tsp cinnamon
1 tbsp baking powder
1 tbsp baking soda
1 cup butterscotch chips
- Preheat oven to 375F for muffins or 350F for 9x13” pans.
- In a food processor, puree milk, yoghurt, bananas, oil, tofu, sugar and vanilla until smooth. Pour into a large bowl.
- Add the flours, bran, wheat germ, salt, cinnamon, baking powder and baking soda and stir until just combined
- Divide between greased muffin tins or 9x13” pans.
- Bake muffins for 15-20 minutes or cakes for 50 minutes.
- Cool muffins 5 minutes in the pan before unmoulding. Cool cakes in the pan
- These freeze well and can be reheated in the microwave.
Calories: 155.9
Total Fat: 4.3 g
Cholesterol: 1.8 mg
Sodium: 20.2 mg
Total Carbs: 28.9 g
Dietary Fiber: 2.0 g
Protein: 4.1 g
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