Leftovers

For dinner we had leftover chili, grilled cheese sandwiches & raw veggies with Ranch dip. While I didn't actually "cook" dinner, I did make muffins before I went to "work" this morning. Yes, I do have a food porn banana bread recipe, made with a cup of butter, white flour & lots of sugar. I'll save that one for Not Just Strudel. This particular muffin recipe is definitely the healthier, lower fat version.

Whole Wheat Banana Muffins

Sift together & set aside:

• 2 cups whole wheat flour
• 1/2 cup oats
• 1/4 cup wheat germ
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4-1/2 teaspoon each: cinnamon, ground cloves, nutmeg

In a separate bowl, cream together with an electric mixer:

• 1/4 cup unsalted butter
• 1/3 cup pack Splenda Blend - brown sugar

Then:

• Add 2 eggs & beat until smooth
• Mix in 4 über-ripe bananas (I leave mine a little on the chunky side)
• Stir in 1/2 cup applesauce

Gentle stir dry & moist ingredients together just enough to incorporate the flour mixture.

Fill lined muffin cups about 3/4 full. Bake in a preheated oven at 350F for 20-25 minutes (or until passes the Toothpick Test). Makes 16 muffins.