We made a version of this at a family get-together and tried it again the other day. The cayenne is good but make sure to add it according to your taste. The original recipe calls for tamari to taste as well, but we didn't use it. (I think tamari is a particular kind of soy sauce).
We got this recipe from the back of a children's book we took out of the library and adapted it a little. Alleia ate it quite well after all the excitement of making it.
This is a recipe from our local health food store's monthly magazine. Banana chocolate chip muffins are already delicious--adding peanut butter makes them even more so :-)
This is a recipe that we really enjoy at our house. It is originally from a cookbook that Gwen's grade 12 class put together. I like to make enough for two meals; we eat it over rice one time, and over pasta the next. Sometimes I omit the chicken bouillon and use chicken stock in place of part of the milk.
I was at a friend's house the other day and she had a pot simmering that smelled so good! When I asked her for the recipe, she laughed, because it was a recipe she had copied from my book. I made it the next day, and thought I'd pass it on.
This recipe came from Ted's sister Grace. She got it from a Canadian Living Magazine. We usually double the recipe so that they can be put in a 9x13 pan. Here in Winnipeg, a batch is usually baked and bagged so that they can be taken on road trips for volleyball or basketball to provide an energy boost when needed.
These muffins have been made often by our family. The recipe is from the early 1970's when I was new here and we made a Calvinette cookbook. We like them, and over the years we have come up with some variations.
we took out of the library and adapted it a little. Alleia ate it quite well after all the excitement of making it.
