Why in the heck does anyone in their right mind decide to bake muffins on a 90+ degree day? They realize they have bananas piling up on their counter, their freezer is empty of any grab and go breakfast treats, and they haven’t created a blog post for months.
Yes, once again, other circumstances have prevented me from spending time baking in my kitchen and have kept me away from blogging. This is so FRUSTRATING! And if that isn’t bad enough, earlier this month I also had a huge decision to make where my blog is concerned. I had to decide if I would continue to keep my domain and continue blogging or if I would shut my site down and walk away from six years of fun, creativity, and hard work. In the end I decided that I’m not quite ready to retire TJOC just yet.
So, here I stand! I’m ready to carry on with my blogging and I’m thinking about ways to bring new life to it. I’m interested in finding great sponsors to work with. I would like to freelance for real money, and I want to continue to grow The Joy of Caking.
In the past some of you have suggested that you would like to see more camper remodeling projects so I have been on the lookout for another camper to work on, but that may take some time since many campers are overpriced, in horrible condition, or are just plain hard to find. In the meantime, I will try to keep you entertained with new recipes and content.
Today’s recipe is a good one. These muffins are sweet and moist thanks to the ripe banana’s and the chocolate and peanut butter chips. I like keeping a batch of these in the freezer so on those days when I don’t know what to eat for breakfast I can grab one and go.
Chocolate and Peanut Butter Chip Banana Muffins
|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
|Meal type||Bread, Breakfast, Snack|
|By author||Eileen @ The Joy of Caking|
- 1/2 cup Granulated Sugar
- 2 tablespoons Brown Sugar
- 2 Large Eggs
- 1/2 cup Butter (Softened)
- 3 Bananas (Mashed)
- 1 1/2 cup All-Purpose Flour
- 1/2 teaspoon Salt
- 3/4 teaspoons Baking Soda
- 1 1/2 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 1/2 cup Peanut Butter Chips
- 1/2 cup Semi-Sweet Chocolate Chips
|Preheat oven to 325 degrees. Line two muffin pans with papers.|
|Cream together butter, eggs, sugar, and mashed banana.|
|Add remaining ingredients and mix thoroughly.|
|Spoon batter into lined muffin tins.|
|Bake for approximately 15 minutes, or until toothpick inserted into the center of muffin comes out clean.|
|Cool before removing from pan.|
Happy muffin making! Now for a couple of tough questions…
Have you ever came to a crossroads with your blog like I did? If so, what did you decide to do? How do you feel about blogging today? Is it gaining or losing it’s popularity?