H i there. I'm back again.
We have several quick things to discuss today. Grab some coffee and a muffin and have a seat with me on my new yoga mat I got from the Wal-Marts.
-First, thank you for your opinions on where we should eat at in New York City. I picked Daniel as my first choice, Babbo as my second, and Mesa Grill as my third
(Love that Bobby Flay. I'd love to have a throwdown sometime with him....
Uh-oh that doesn't sound too good).
So now it's out of my hands and I guess I'll have to wait a while before I find out where we're going.
-Second, Sugar Plum was nominated as best baking and desserts blog on Saveur.
Holy heck how did this happen? Is this a mistake? I'm not sure I deserve to be in a category with David Lebovitz. I think he's way, way, way above me. I don't stand a chance in winning.
Some friends on Twitter and Facebook told me I was nominated, and I had no idea. Finding out I was nominated definitely made my day. Somebody at Saveur likes me! Hello, you! Thank you. You're nice. I'd bake you a pie if I knew you personally.
I think it would be amazing if you voted for me, but I understand if you're busy. If you vote for me, I'll tell you a secret. Okay, GO.........
...................................... Okay, did you vote? You're the best! Thank you!
-Lastly, the cat's out of the bag. This is happening. I can't keep it a secret anymore. Teehee.
I used to love peanut butter, marshmallow cream and banana sandwiches as a kid. Mmm fluffernutters. Well, I still love them but rarely eat them.
The other day I was CRAVING that flavor combination. Instead of a sandwich I made muffins. The muffin batter had mashed banana, creamy peanut butter, brown sugar, flour, egg, oil, etc. After dividing half of the batter into muffin cups, I placed a teaspoon of marshmallow cream into the centers, and covered with the remaining batter. I made this recipe on whim and wasn't expecting much, but these turned out pretty tasty.
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large banana, mashed
1/3 cup creamy peanut butter
1/3 cup packed brown sugar
1/4 cup oil
1/2 teaspoon vanilla extract
1 large egg
1/2 cup milk
12 teaspoons marshmallow cream
1 ounce white chocolate, finely chopped (optional)
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners.
In a medium mixing bowl, sift together flour, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together banana, peanut butter, brown sugar and oil until creamy - about 1-2 minutes; beat in vanilla and egg until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk.
Divide 1/3 of the batter into muffin cup bottoms. Place a teaspoon of marshmallow cream into each center and top with remaining muffin batter. Evenly sprinkle white chocolate on tops.
Bake 20-22 minutes or until light golden brown and risen. Cool 5 minutes before transferring to wire racks to cool.
Makes 12 muffins