Banana Chocolate Chip Mini Muffins

Banana Chocolate Chip Mini Muffins

6 ripe bananas
1 cup packed light brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 tablespoon vanilla
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees, and line mini muffin tin with liners.
Peal 4 bananas, and mix until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until smooth. Add chocolate chips; stir into mixture.

Fill muffin tins 3/4 full. Slice remaining bananas into thin slices about 1/8" thick and place one on top of each muffin before baking. Bake for about 20 minutes, rotating pan half way through. Cool on a wire rack.

Baked Apples With Dried Cherries And Walnuts

Baked Apples with Dried Cherries and Walnuts

8  Rome apples
1/2 cup dried cherries
1/2 cup walnut pieces
1/2 cup dark brown sugar
4 tablespoons unsalted butter
6 tablespoons Greek yogurt
cinnamon for garnish

Preheat oven to 350 degrees. Core each apple with an apple corer to about 1/2" from bottom. Peel tops of apples about 1". Fill cavity with dried cherries, walnuts, butter, and brown sugar - alternating ingredients while filling. Push cherries and walnuts down with thumb, to be able to fit plenty of filling.  Top each apple with 1/2 tablespoon of butter and generously sprinkle cinnamon over the tops of apples.

Bake apples for 45-60 minutes. Transfer baked apples to a plate. Pour remaining liquid from apples into a bowl and add the Greek yogurt. Whisk mixture, and drizzle over each apple. Top each apple with cinnamon.

Served at Brooklyn Fork and Spoon's March 12th Dinner.
http://brooklynforkandspoon.com/