Tuesday, April 1, 2014


I have fallen in love with my two mini muffin pans. It all started when I made some PUMPKIN POPPERS for my husband to take to share with the other volunteers in the tax office at Fort Leavenworth. I had made mini muffins before but they didn't look like these. I was a little concerned baking them because the recipe said to fill the cups full. I was afraid they would run over as they cooked, but they didn't. Instead they turned out the cutest mini muffins that looked like a bigger doughnut hole. Everyone at the tax office loved them.  

Being so successful I decided to try the idea again....this time using banana for the pumpkin and making a couple more changes.  Well, I liked these even more than the pumpkin ones. So did some of the people of the Fort.  My husband decided he liked the pumpkin ones the best. (This is so funny because he isn't real fond of pumpkin.) The recipe for them is in the same post.

In this post I am sharing two different recipes using the idea again. If you want to make regular muffins as the original recipe calls for, I will include the baking time for that.

I don't have but a couple of pictures making the Banana Butterscotch Chocolate Poppers because the power went off right after I got the chocolate melted. It came on briefly so I got most of it mixed up and then the power went off again. The power was off  a couple of hours. I decided to go on and bake the muffins anyway and they turned out fine.

Remember you can print the recipes using the print friendly button on the bar at the bottom of this post.  You will have the option to remove the images. (to save printer ink)


4         tablespoons margarine or butter
6         tablespoons cocoa
4         tablespoons hot water
1-1/4  cups all-purpose flour
1/2      cups stevia or sugar
1         tablespoon baking powder
1         teaspoon ground cinnamon
1/4      teaspoon salt
2/3      cup skim milk
1         large egg
1         teaspoon vanilla extract
2         mashed bananas
1/2      cup butterscotch chips
Confectioners' sugar (optional)

Preheat oven to 350 degrees F.  (375 degrees F. for regular muffins) Spray the mini-muffin pans with cooking spray.

Melt the margarine in the microwave or in a saucepan.

Combine the cocoa and the hot water with the melted margarine. Let it cool slightly.

In a large bowl, sift together the flour, stevia, baking powder, cinnamon, and salt.

Using a wire whisk or fork, beat the milk, egg, and vanilla in a small bowl, blending well.

Add the bananas to the milk mixture....

then the cooled chocolate mixture.

Pour the milk mixture into the dry ingredients, stirring just until blended.

Stir in the butterscotch chips.  

Pour the batter into the muffin pans.

Bake 12 minutes for the mini muffins....22 to 25 minutes or until the tops of the muffins spring back when pressed lightly with a finger for the regular sized muffins.

Cool a few minutes and remove to cool on wire racks.

May sprinkle the tops with powdered sugar if you like.

Serve warm or at room temperature.

Will make about 30 mini muffins or 12 regular sized muffins.

These Oatmeal Applesauce Poppers make a great breakfast "muffin" to enjoy with a cup of coffee or a glass of milk (in my case since I don't drink coffee). I really liked them.


1-1/2       cups rolled oats
1-1/4       cups sifted all-purpose flour (sift some first and then measure)
1-1/2       teaspoons baking powder
1              teaspoon baking soda
1              teaspoon ground cinnamon
1/2           cup packed light brown sugar
1              cup applesauce
1/2           cup milk
1              teaspoon vanilla extract
3              tablespoons canola oil
1              egg


1/2           cup rolled oats
2              tablespoons brown sugar
1/4           teaspoon cinnamon
2              tablespoons melted margarine

Preheat oven to 350 degrees F for mini muffins (375 degrees F for regular muffins) Spray the muffin tins with cooking spray.

In a large bowl, mix together the oats, flour, baking powder, baking soda, and cinnamon.

In a medium bowl, combine the brown sugar, applesauce, milk, vanilla extract, oil, and egg.

Add the wet mixture to the dry mixture and stir just until the dry ingredients are moistened.

Fill the muffins tins.

Stir together the oats, brown sugar, cinnamon, and melted margarine for the topping.

Sprinkle a little of the mixture over the batter in the cups.

Bake 12 minutes for the min muffins and 20 minutes for the larger ones. Test doneness with a toothpick.

Cool a few minutes and then remove to cool on wire rack.

Makes 2-1/2 dozen mini muffins (poppers) or 1 dozen regular muffins.

These two recipe were inspired by recipes from Mad about Muffins, A Cookbook for Muffin Loves - Recipes by Dot Vartan.

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