It’s not unusual, on weekend mornings to find extra kids on fold out beds and pull out mattresses around our house. Before they are up and about in the morning, I like to have a simple breakfast prepared for them.
BANANA CARAMEL CAKES
6 tablespoons butter, softened
1/2 cup brown sugar
1/2 cup self-rising flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon allspice
2/3 cup mashed banana
1/3 cup sour cream
3 tablespoons milk
13-ounce jar caramel sauce
1/2 cup cream, whipped
2 bananas, thinly sliced
Heat oven to 350F. Line a 12-hole muffin pan with paper baking cups.
Beat butter, sugar and eggs in bowl with electric mixer until light and fluffy. Stir in dry ingredients, banana, sour cream and milk. Divide mixture among baking cups.
Bake for about 20 minutes, turn cakes onto wire rack to cool.
Remove baking cups from cakes. Fold 3 tablespoons of the caramel into the whipped cream. Cut cakes horizontally, fill with caramel, banana and cream. Top with additional caramel and toffee chips.
Recipe adapted from Cupcakes, Pamela Clark, 2006
1/2 cup whole wheat flour
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/4 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 (15-ounce) can pumpkin puree
1/2 cup plain yogurt
1/4 cup canola oil
1/2 teaspoon vanilla extract
1 to 2 cups chocolate chips
Heat oven to 350F. Place paper liners into muffin cups.
In a large bowl, mix flours, brown sugar, white sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
In a medium bowl, combine eggs, pumpkin, yogurt, oil and vanilla. Mix well.
Add wet ingredients to dry ingredients. Stir until just combined.
Stir in chocolate chips.
Fill each muffin cup about 3/4 full with batter.
Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20 to 25 minutes.
Recipe adapted from Arkansas Flavor