Banana, Chocolate-Chip & Pistachio Muffins

Banana bread and chocolate chips are a great combination- and make a perfect quick breakfast, snack, or dessert when made in muffin form.  Adding Greek yogurt to the batter ups the protein, but also gives the muffins a great texture.  I usually don't add nuts to banana bread, but I decided to add some pistachios this time for a little crunch and salty flavor.  Keep this recipe in mind the next time you have ripe bananas on hand!

Ingredients:

• 1-3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup canola oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2 bananas)
• 3/4 cup semisweet chocolate chips
• 1/2 cup lightly crushed pistachios (optional)

Directions:
Preheat your oven to 350 degrees F.  In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a smaller bowl, whisk the egg, oil, yogurt and vanilla. 

Stir the wet mixture into the dry ingredients just until combined- but don't over mix.. Fold in bananas and stir.  

Finally, add the chocolate chips and pistachios.  

Grease or spray your muffin pan, and fill each cup 3/4 of the way full.  If you have leftover batter, add a bit more to each muffin.  

Bake for 20-22 minutes, or until a knife or toothpick inserted in the middle comes out clean.  Cool on a rack and serve either warm or at room temp.  Store in an air-tight container.

Grits Muffins

I've mentioned previously how much I love grits, and this is a great way to use your leftovers.  I used to dread the "recipes" my mom would come up with on her own when I was a kid, because in general they just weren't that good.  (or so I believed at the time and refused to try them).  But, this was one she came up with that I loved.   Using the grits as part of the batter makes the muffins buttery and moist with a bit of texture and density that is surprisingly delicious.  These are a great addition to a full breakfast, or as a side dish with dinner.  It's worth making extra grits on purpose just so you can make these the next day!  I made these with leftovers from our jambalaya.  

 Ingredients: (makes 10... I'll have to figure out adjustments to get it to a full dozen)

• 1 cup flour
• 1 cup cooked grits
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1/2 cup shredded cheddar cheese (optional) 

Preheat your oven to 400 degrees F.  Whisk together your wet ingredients (minus the grits).  Mix in all of the dry ingredients next, and finally fold in the grits and cheese if using.  The mixture will be a little lumpy but that's okay.

Pour into a greased muffin pan and bake for 20-25 minutes or until the tops have started to brown.   

Let them cool slightly before gently removing.  Serve hot.  (leftovers can be microwaved to reheat but they won't be quite as good)