This recipe was found in Taste of Home; contributed by Coleen Johnson from New York. I like using this recipe because it is relatively low in fat and is full of chocolate chips in every bite. It also only has a slight banana flavor, and does not over power the chocolate. It rises up nicely and is not overly moist (if that makes any sense). Sometimes too much moisture makes the muffin a bit "soggy" and thus spoils faster (mold).
I know there a re a ton of these recipes out there, but this one that I tried from a brand name recipe book, is actually pretty good, and deserves to be tried at least once. The brown sugar gives the muffin a new spin!
I got this recipe from April 2007 Cooking Light magazine. It was a category finalist (desserts) and was submitted by Anna Ginsberg of Austin, TX. It produces a very light bundt cake infused with Irish cream, and it isn't as fattening as many cakes out there!
Got this recipe from Better Homes, and it produces a very nice sweet bread. The good part about it is that you can make the dough and then refrigerate it for up to 24 hours. You can make it in the evening and then just assemble the bread in the morning!
Published in Better Homes, and contributed by Donna Romo, this recipe is a winner. It is more like a cross between a quiche and a meat pie and it produces a lovely one dish meal. You have to make the crust yourself, but it is a real easy and comes together without much work. I definite must try recipe!
A friend of a friend gave me this recipe, so I am not sure where she got it from. This recipe makes a lot of cookies, and it is great when you are baking for a huge crowd. This cookie does not spread much making it thick and has a mouth load of chocolate (from the sprinkles and chocolate chips). I have left out the sprinkles and they still taste just as good. Since the batter comes out rather thick it is advisable to use a heavy duty stand mixer.