Sometimes good things happen by accident. I had some over ripe bananas and decided to try something new. So, I downloaded a recipe for Chocolate Banana Muffins.
It seemed easy enough. I went to the kitchen, mixed the dry ingredients together, and set aside. My next step was mix the sugar, oil and eggs. Okay, got that done. Now I need to mash the bananas, and…there’s a problem. The bananas are gone! As in vanished into thin air. I knew I hadn’t thrown them away. However, my cleaning lady had been here earlier today, and she must have thrown them out.
So, what to do now? I skipped the bananas and put the muffins in the oven. What came out was extraordinary. The tasted just like brownies. In a cupcake cup. I call them, “cupcake brownies.” Rosie would have been so proud.
Inspired by a recipe at allrecipes.com.
Chocolate chip Cupcake Brownies
- 1 1/2 cups all purpose flour
- 1/4 cup unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup cooking oil
- 1/4 cup milk
- 1 egg
- 1 teaspoon vanilla*
- 1/4 cup chocolate chips (regular or mini)
Preheat oven to 350F and line muffin tin with paper cupcake liners. Combine flour, cocoa, baking powder, baking soda, and salt into a large mixing bowl. Set aside.
Mix sugar, oil, milk, egg and vanilla together in a separate bowl until well blended. Add flour mixture and stir until moist. Fold in chocolate chips. Fill muffin cups about 3/4 full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Makes approximately 1 dozen muffins.
*Almond extract can also be used.
Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. Rosie’s Riveting Recipes gives a glimpse into life on the WW 2 home front. A cookbook and a history lesson in one with more than 180 economical, back-to-basics World War II ration recipes.