Roasted Tomato and Garlic Soup
Hands down my favorite thing to do with my armloads of summer tomatoes.
If I ever run out of stuff to put in muffins, or combinations of stuff to put in muffins, I will be very sad.
It’s officially “the holidays” now. We’re busy party-planning, present shopping and getting ready for travel. Basically it’s an entire month packed with my favorite things. And this year it will include our first trip to Dave’s parents’ new place in Florida, which will be mighty nice in the middle of winter. I’m also excited to go home to Kansas and watch my “little” brother graduate with his Masters degree.
It’s crazy to think that 2015 is so close. It’s going to be a really busy year – lots of family weddings, new babies and fun travel lie ahead – a big contrast to this year, where we didn’t do a lot of personal travel, but did a lot for work.
Even in the busiest, craziest of weeks, Dave and I always take a little time for ourselves over breakfast. On the weekdays, that means waking up early enough to enjoy a pot of French press, toast and listening to Marketplace. It’s so nice to have few quiet moments together before we rush off to work.
On the weekends, breakfast usually means muffins (or another form of baked good). Muffins are my zen place. I hope that never changes!
1/2 cup vegetable oil
1 cup granulated sugar
2 very ripe bananas, mashed
2/3 c. peanut butter
1 Tbsp. milk
1 tsp. vanilla
2 cups AP flour
1/2 cup old fashioned oats
Pinch of salt
3/4 cup chocolate chips plus extra for sprinkling on top
Preheat the oven to 350 degrees and grease a standard muffin tin.
Whisk together the oil, sugar and eggs until combined, then add the mashed bananas, peanut butter, milk and vanilla. Continue whisking until the mixture is mostly uniform with a few small banana chunks.
Fold in the flour, oats and salt in as few stirs as possible. Add the chocolate chips last, again, stirring just barely enough to combine. Do not overmix.
Finally, scoop into the muffin tin and sprinkle a few extra chocolate chips onto the tops of the muffins. Bake for about 15 minutes, or until a tester inserted into the middle comes out clean.
Adapted from Tastes of Home.