Peanut Banana Muffin-Cookies

These were the pre-karate snack last week. Is it a muffin or a cookie, kind of both. I need to tweak the recipe to cut down the sugar.

1/2 cup butter, at room temp

1 cup brown sugar, firmly packed (next time I will try with 3/4 cup)

3/4 cup peanut butter (the processed sugary kind), I used Kraft smooth.

2 eggs

3/4 cup ripe mashed banana

1 cup each white and whole wheat flour

2 tsp baking powder

Heat oven to 350F. Beat butter, sugar and peanut butter until light and fluffy.

Add eggs, mix well.

Add banana and mix well.

Combine flour and baking powder mixture and add to banana mixture.

Drop by tablespoon to lightly greased baking sheets.

Bake about 12-15 minutes.

Cool on wire rack.

Store in a container. Will last at room temperature for a week, if you can stop eating them. They get even better after a couple of days, moister and the peanut butter flavour really comes out.

Evie asked if we could try these with Soy butter next time, because then she can take them to school in her lunch bag. We will give that a try and let you know how it turns out.

Raspberry White Chocolate Scones

I love scones, these are delicious and this recipe is quick and easy to make.

Ingredients:

2 1/4 cups all purpose flour

3 tbsp. sugar

1 tbsp. baking powder

1/2 tsp salt

1/3 cup cold butter, cubed

4 squares white chocolate, coarsely chopped

1/2 cup raspberries, or mixture of berries (fresh or frozen); today we used frozen raspberries and blueberries

3/4 cup milk (can add a little more if needed)

1 tbsp coarse sprinkling sugar (optional)

Preheat oven to 400F.

Combine flour, sugar, baking powder and salt.

Use pastry blender cut butter into flour until crumbly (sorry, forgot this picture).

Stir in chocolate and berries.

Make a well in the centre of the dry ingredients, add milk and stir with a fork to make a ragged dough.

Turn out onto counter top and knead just until the ragged bits are incorporated into the dough (the berries make a pretty colour). Gently pat into a 3/4 inch disc and cut into wedges or circles (using a medium-large cookies cutter).

Place on an ungreased baking sheet, sprinkle top with coarse sugar, if using.

Bake in preheated over for 12 to 15 minutes until bottom is golden and edges and top are starting to brown. Let cool on a wire rack.

Enjoy!