Guest Author - Launa Stout
The snow is whirling around outside, the kids want to get up and go out to play in it. You want to make sure they have a hearty breakfast. Some days you can get away with serving them a big, hot bowl of oatmeal... others not!
What's a mom to do?
Try this recipe for the best, most amazing, absolutely delicious flapjacks! Then tomorrow try the Chocolate Banana Muffins.
You will be voted "Best Cook Mom!", or "Amazing Breakfast Mom!", or "Mom, You're Awesome!"
Flapjack Mix
4 cups quick-cooking oats
2 cups all-purpose flour
2 cups whole wheat flour
1 cup brown sugar, packed
1 cup dry milk
3 T. baking powder
2 T. cinnamon
2 1/2 teaspoons salt
1/2 teaspoon Cream of Tartar
Stir all ingredients together in a large bowl; place in an airtight container until ready to use.
To Make:
2 eggs, beaten
1/3 cup oil
2 cups flapjack mix
1 cup water
Blend together eggs, and oil; stir in flapjack mix and water alternately. Pour 1/4 cup batter on lightly oiled hot griddle ~ cook until bubbles form on the top of the pancake. Turn and cook on other side until golden.
Chocolate Banana Muffins
Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 3 large)
3 teaspoons vanilla
2 cups all-purpose flour
3 teaspoons baking soda
1 cup chopped walnuts
1 cup (6 ounces) semisweet chocolate chips
Directions:
In a bowl, cream butter and sugars.
Beat in eggs, bananas and
vanilla.
Combine flour and baking soda; add to creamed mixture just
until combined.
Stir in the walnuts and chocolate chips.
Fillgreased or paper-lined muffin cups half full.
Bake at 350° for 15-20 minutes or until a toothpick comes out
clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 2 dozen.
These muffins are so good- you can make them the night before (but they smell so good that I cannot guarantee they will still be there in the morning!).
