RECIPE: Orange Cardamom Oatmeal Scones

With all due respect to last week's post on embracing these last weeks of winter, the fact that we're being offered up temperatures of -20°C in the final days of February is a little hard to take.

Orange Cardamom Oatmeal Scones to the rescue! These scones came out of the oven so fragrant that it seems tragic that you can't smell them in the photo. A bit denser than an all-flour scone, bursting with flavour from the orange and cardamom, with an extra ray of sunshine (and a bit of chewiness) from the apricots, these are just what you need to hang in there until the weather decides to hand us a warm, sunny day. Even better, these come together in next to no time, so you don't have any excuse not to whip up a batch immediately :)

I've come to the momentous decision that I'm in the "square scone" camp rather than the "pie shaped scone" camp (earth-shattering, I know). I find it easier both to shape and to eat the square ones, and they just look more robust and appealing to me somehow :) I found this method of layering the dough to give a nicely risen, pleasantly plump scone perfect for slicing in half and slathering with butter and jam. Make sure you use *cold* butter for these; you want to create little buttery pockets in the dough for maximum yumminess!

Ingredients:

1¾ cups all-purpose flour

1 cup rolled oats

¼ cup sugar

1 tsp baking soda 

1 tsp cardamom

½ tsp salt

¼ cup butter (cold, not softened)

½ cup finely chopped apricots

½ cup orange juice

¼ cup milk or light cream

1 egg

approximately 1 tbsp light cream for brushing tops

Instructions:

• In a medium mixing bowl, combine the flour, oats, sugar, baking soda, cardamom and salt.

• With a pastry blender, 2 forks, or your fingers, cut in the butter until crumbly (it should be in pea-sized lumps) then add the apricots

• Beat together the orange juice, milk and egg; add to flour mixture and stir gently until a wet dough forms (it should be sticky but hold together well enough for you to pick it up in one big lump)

• Turn dough out onto a lightly floured counter and pat it into a roughly 9" circle. Fold one side of dough in to the centre, then fold the other side completely over the top of the first (so you now have a rough log shape with 3 layers of dough)

• Pat the dough log into a 4" x 12" shape; cut into six 2" x 4" pieces then cut each of those pieces in half to give you twelve 2" x 2" scones.

• Place scones on a parchment-lined baking sheet. Brush tops with cream and bake at 400°F for 15 minutes or until golden brown on top.

Makes 12 scones

For more simple, tasty and family-friendly recipes like this one, check out my book: Cheap Appétit: The Complete Guide to Feeding Your Family for Less Than $400 a Month (While Eating Better Than You Ever Thought Possible)

 

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RECIPE: Easy Cornbread Sandwiches

I recently saw this recipe for Cornbread Pan Sandwiches on Southern Plate and a light bulb went off in my head. What a great alternative to a standard sandwich, both to break the lunchbox monotony and to save my skin on those days when I've forgotten to whip up another batch of my Whole Wheat Refrigerator Bread Dough!

Of course I wanted to make this totally from scratch rather than using a mix (and honestly, there are so few dry ingredients that I don't think using a mix could save you more than a minute of prep time!)

There are a lot of ways you could gild the lily on this one if you feel so inclined - stir some fresh chopped herbs into the cornbread batter, or add a layer of sauteed onions between the meat and cheese, for example. I went with a very basis version here, so it's super quick to assemble when you realize at 8 p.m. that you desperately need to come up with something to pack for lunches the next morning.

Ingredients:
1 cup flour

1 cup cornmeal (I use Oak Manor organic cornmeal purchased in bulk)

1/4 cup sugar

1 tbsp baking powder

½ tsp salt

2 eggs

1 cup milk

¼ cup melted butter

 

Approximately 6 slices of ham or back bacon (if using bacon, cook before using in recipe)

About 1 cup of grated mozzarella or cheddar cheese (or you can just cut the cheese into thin slices)

Dijon mustard (optional)

Instructions: 

In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt  In a small bowl, combine the eggs, milk and butter. Stir egg mixture into dry ingredients just until moistened. 

Spread half of the batter into a greased 9" pan. Layer the ham or bacon slices over the batter, overlapping slightly. If using mustard, spread a thin layer over top of ham. Sprinkle grated cheese over top in an even layer (or, if using cheese slices, arrange them over top close to one another). Spread remaining batter over top.

Bake at 375F for 25 minutes or until golden brown on top. Cool to room temperature, then cut into 6 sandwich-sized pieces (I cut the finished panful in half in one direction, then into thirds in the other direction to get sandwiches the size pictured above).

Makes 6 sandwiches.

RECIPE: Coconut-Orange Pancakes

Is there anyone who doesn't love pancakes? They seems to delight everyone, young and old(er). And they are so easy to prepare, it doesn't take a lot of effort to bring a round of smiles to the breakfast table. Much as I love pancakes, I was in the mood to try something a bit different from our standard recipe and came up with this tasty variation.

Ingredients:

1/2 cup flour
1/2 cup whole wheat flour
2 tbsp sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 egg
1/2 cup orange juice
1/2 cup coconut milk
1 tsp vanilla

2 tbsp canola oil (for frying)

Instructions:

In a medium bowl, combine the flours, sugar, baking powder and soda. In a small bowl, beat together the egg, orange juice, coconut milk and vanilla. Add to the flour mixture, stirring gently until well combined.

Heat the oil in a large frying pan. Pour about 3 tbsp of batter into the pan for each pancake. Cook about 1 minute, or until bubbles form on the surface and the bottom is golden brown. Carefully flip pancakes and cook just until the bottom browns. Serve with syrup and fresh fruit. 

Makes approximately 12 pancakes.

I shared this recipe at Frugal Food Thursday,  Recipe Swap Thursday, Full Plate Thursday, 
Fat Camp Friday, Friday Favorites and the GCC Recipe Swap.

RECIPE: Aloha Muffins

 I figure that by the middle of February almost all of us could use a little taste of the tropics. One bite of these muffins and you'll magically be transported to a distant exotic beach (okay, that might be stretching it a bit, but they are darn good muffins!)

Ingredients: 
1 1/2 cups flour
1/2 cup toasted wheat germ
1/2 cup sugar
3/4 cup unsweetened coconut
1 tsp cinnamon
1 tsp ginger
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 egg
1/4 cup canola or vegetable oil
1 cup mashed ripe banana (3 medium bananas)
1 cup *undrained* crushed pineapple
1 tsp vanilla

Instructions:
In a medium bowl, combine the flour, wheat germ, sugar, coconut, cinnamon, ginger, baking powder, baking soda, and salt. In a small bowl, combine the egg, oil, banana, crushed pineapple and vanilla. Gently stir into the flour mixture just until combined. Divide batter between 12 well-greased muffin cups. Bake at 400F for 25 minutes or until golden brown and tops spring back when lightly touched.

Makes 12 muffins.

Hungry for more muffins? Try these:
Banana Chocolate Chip Muffins
Rhubarb Muffins
Lemon Poppyseed Muffins
Chocolate Zucchini Muffins

I shared this recipe at Full Plate Thursday,  Frugal Food Thursday, Recipe Swap Thursday, It's A Keeper Thursday, the GCC Recipe Swap, Fat Camp Friday, Friday Favorites and Sweets for a Saturday.

RECIPE: Garlic & Cheddar Biscuits

I think I get a bit obsessed with breads in the fall and winter - not only are they the perfect accompaniment for the soups, stews, and casseroles that are staple fare this time of year, the act of baking them provides a welcome boost of heat to the kitchen, taking the edge off the season's chill.

A couple of weeks ago I shared my recipe for Basil & Oregano Flatbread. Here is another one of our family favourites, a quick drop biscuit you can easily throw together while dinner is simmering away on the stovetop. The extra step of sauteing the garlic in the butter does dirty another frying pan, but the results are well worth it!

Ingredients:
2 cups flour
1 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tbsp butter
2 cloves garlic, minced
1 cup milk
3 tbsp mayonnaise
3/4 cup grated cheddar

Instructions:

In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small frying pan, melt the butter, then saute the garlic in the butter *very* briefly (about 20 seconds) - be careful not to over brown it! Add the garlic/butter mixture, milk, and mayonnaise to the flour mixture, stirring gently just until combined. Fold in the cheddar cheese. The dough will be sticky and moist. Using a soup spoon, drop generous spoonfuls of dough about 1" apart on a parchment-paper lined baking sheet (you should get 12 biscuits from one batch of dough). Bake at 375F for 15-20 minutes or until golden brown.

I shared this recipe at Tasty Tuesday, the GCC Recipe Swap, the Pantry Recipe Swap and Friday Favorites.

RECIPE: Basil & Oregano Flatbread

Now that soup and stew season is here, one can never have too many quick and easy recipes for breads to serve alongside. This simple flatbread gets raves every time I serve it (and when I take it to potlucks, I get lots of "oohs" and "aahs") The best part is, it only takes a couple of minutes to put together if you've got some refrigerator dough handy! You can use whatever herbs you prefer - I'm not a rosemary fan but if you are, it would certainly work well here.

Ingredients:

1/3 of a recipe (1 loaf's worth) of Whole Wheat Refrigerator Dough (dough should have already completed its first rise in the fridge)
2 tbsp olive oil
1/4 tsp each basil and oregano
pinch of salt and pepper
cornmeal for sprinkling
Optional: 2 tbsp Parmesan cheese

Instructions:

Line a pizza pan with parchment paper. Sprinkle 1-2 tbsp of cornmeal over top. Pat the dough out into a circle to fit the pan. In a small dish, mix the oil and seasonings. Brush mixture over top of dough. Sprinkle with Parmesan (if using). Bake at 375F for 20-25 minutes or until golden brown on top. Slice into wedges and serve.

I shared this recipe at Tasty Tuesday, the GCC Recipe Swap, and Friday Favorites.

RECIPE: Turkey Pinwheels

I took a blogging break this weekend to focus on our family's Thanksgiving celebrations (for my international readers, yesterday was Thanksgiving Day here in Canada). So now that I'm back - with a fridge full of leftover turkey - I thought it would be fitting to share this quick recipe. It's a fantastic way to use leftover turkey to make a lunch dish that looks much fancier than your standard turkey sandwich. If you don't happen to have a post-holiday stash of leftover turkey, you can use leftover ham or roast chicken in place of the turkey (or even a couple cans of tuna). These pinwheels also make a satisfying light supper with some soup and salad on the side.

Ingredients:

1/3 of a recipe (1 loaf's worth) whole wheat refrigerator bread dough
2 cups chopped leftover turkey
1/2 a medium onion, finely chopped
1/2 a red pepper, diced
1/4 cup mayonnaise
2 tbsp Parmesan cheese
1/2 tsp basil
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1/2-3/4 cup grated cheese (mozzarella, Swiss or cheddar)

Instructions:

On a lightly floured surface, roll out the bread dough to a 15"x12" rectangle. In a medium bowl, combine remaining ingredients. Spread turkey mixture evenly over the bread dough. Starting with the long side, roll up tightly, jelly-roll style, pinching the end slightly to seal. Put log seam side down and slice into 12 pieces (I find a serrated knife works best for this). Place slices on parchment covered baking sheets, leaving about 1-2 inches between them. Cover with a clean tea towel and let rise for about 30 minutes. Bake at 375F for 15-20 minutes or until golden brown.

I shared this recipe at Tasty Tuesday, the GCC Recipe Swap and Friday Favorites.

RECIPE: Grilled Flatbread

Whew! We are in the middle of a brutal heatwave here in Southern Ontario. We often don't see temperatures like this until mid-August around here. When it gets this hot, even a foodie like me doesn't feel interested in much more than ice water, popsicles, and ice cream, lol!

By dinner time yesterday I just wanted to lie down on a bed of ice cubes and really didn't care what we ate!! None of us were feeling like a heavy meal in this heat. But I figured I better come up with something. No way was I turning on the oven and preferably not even the stovetop as I was already dripping with sweat.

My solution? Grill some flatbread up on the barbecue, whip up a batch of hummus, and pull the leftover Creamy Cucumber Salad out of the fridge. There was plenty of fresh fruit stashed in the fridge for nibbling on, too (blueberries, pineapple, cherries, and cantaloupe).

How to Make Grilled Flatbread

(Makes 6 single-serving size flatbreads)

You will need:
1/3 of a recipe of Whole Wheat Refrigerator Dough (1 loaf worth)
Olive oil

Preheat both sides of your barbecue on high for a few minutes. While the barbecue's heating up, divide the bread dough into six equal pieces. Roll each piece out to about 1/4" thick or so. You may need to sprinkle the dough with some flour to make it more manageable if it's gotten a bit sticky. You can make the flatbreads round or oblong, whatever floats your boat :) Mine always turn out a bit misshapen (wait, that would be "rustic hand formed" wouldn't it? ::grinning::) Brush one side of the flatbreads generously with olive oil (I use a pastry brush to do this) and place them on a large platter or cutting board to carry them out to the barbecue.

Turn the heat on the barbecue down to medium. Carefully place two of the flatbreads, oiled side DOWN, on the grill. Close the lid and let them cook for about 3-4 minutes or so, then open the lid to check how they're doing. They should have some "bubbly" spots on the surface of the dough (I would have taken a photo of this but it started raining pretty hard while I was barbecuing last night!). Brush the tops with olive oil, then flip the breads over and cook 2-3 minutes on the other side. Remove to a clean plate and repeat with remaining dough.

You can serve these whole, or slice them into strips. Last night I cut ours into strips for spreading with hummus. Lots of delicious possibilities for these yummy grilled treats! If you want to get really fancy, you could mix some herbs or spices in with the olive oil before you brush it on the dough, but these are fabulous without any embellishment, too.

I shared this recipe at Friday Feasts, Friday Favorites, Foodie Friday and the GCC Recipe Swap.

RECIPE: Chocolate Zucchini Muffins

These were such a huge hit with my family that I didn't even get a chance to snap a photo of the first batch before they disappeared. The second batch didn't last a whole lot longer but I did sneak in a photo op before they all got gobbled up!

1 1/2 cups flour
3/4 cup sugar
1/4 c cocoa
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
2 eggs (or 1 egg plus 1 heaping tablespoon of soy flour and a tablespoon of water)
1/3 cup canola oil
1/2 cup milk
1 tsp vanilla
generous 1 cup grated zucchini

chopped nuts and chocolate chips for sprinkling on top (optional)

In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, salt and spices. In a small bowl, combine the eggs, oil, milk and vanilla. Add the egg mixture to the dry ingredients, stirring gently until well combined. Fold in the zucchini. Spoon into greased muffin cups and sprinkle with nuts and chocolate chips (if using).Bake at 375F for 20 minutes, or until tops spring back when lightly touched.

(Note: if you use frozen grated zucchini, you might not need to use as much milk - add 1/4 cup then gradually add more if needed to get the batter a proper consistency).

Do you have a favourite way to use up an abundance of zucchini? Please share in the comments :)

This recipe is linked to Tasty Tuesday, Tuesdays at the Table and Tempt My Tummy Tuesday.

RECIPE: Lemon Poppyseed Muffins

 These muffins make a great breakfast when paired with a bowl of fresh strawberries. It's nearly time for fresh local strawberries here in Southern Ontario, and I can't wait to have some with one of these muffins on the side! If you prefer a more "cakey" muffin, you can use all white flour instead of half white and half whole wheat.

Makes 12 muffins

Ingredients:
1 cup flour
1 cup whole wheat flour
1/3 cup sugar
2 tbsp poppyseeds
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

2 eggs
1 cup vanilla or plain yogurt
1/4 cup canola oil (or other light vegetable oil)
1 tbsp grated lemon zest

 In a medium sized mixing bowl, combine flours, sugar, powder, soda, poppyseeds and salt. In another bowl, combine eggs, yogurt, oil and lemon zest and beat well until thoroughly combined. Gently stir the egg mixture into the flour mixture, stirring just until blended (over-stirring the batter will result in a tough muffin).

Spoon the batter into greased muffin tins, filling each cup about 2/3 full. Bake at 375F for about 20 minutes, or until golden brown on top and tops spring back when lightly touched.

While muffins are baking, prepare lemon glaze:


Lemon Glaze:
1/4 cup lemon juice
1/4 cup sugar
2 tbsp water

Combine all glaze ingredients in a small saucepan. Bring to a boil; boil for 1 minute then remove from heat.

When the muffins are done, poke the top of each muffin several times with a fork. Drizzle glaze over muffin tops and let muffins cool in pan for 5-10 minutes to absorb glaze before removing to serve.

RECIPE: Pull-Apart Garlic & Parmesan Breadsticks

I whipped these up to go with a spaghetti dinner last week and my family thought they'd died and gone to heaven! An enticing bread can make even an "ordinary" meal seem extra special. Fortunately, these breadsticks are quick and easy to prepare, so you can be rewarded with lots of "oohs" and "ahs" without having to go to a lot of trouble. Get them rising before you start your main meal prep, and they'll be done in time to serve them fresh from the oven.

Ingredients:

1 loaf worth (1/3 recipe) Whole Wheat Refrigerator Dough
1/4 cup melted butter
2-3 cloves garlic, minced
2-4 tbsp Parmesan cheese

Drizzle a small amount of the butter in the bottom of a 7x11" lasagna pan, and spread around so the entire bottom of the pan is coated. Divide the bread dough into 12 equal portions. Using your hands, roll out each portion into a long, skinny rope just a bit shorter than the width of your lasagna pan. Place the breadsticks in the pan, arranging them so they are evenly spaced across. Add the minced garlic to the remaining butter and drizzle over top of the breadsticks, then sprinkle the Parmesan cheese over top. Cover with a clean kitchen towel and let rise for about 15-20 minutes. Bake at 375F for 20-25 minutes or until golden brown on top.

Bread Baking & Yard Raking

The weather this week has been glorious here in Southern Ontario. We've gotten an early reprieve from winter with a very welcome heat wave. I've been spending as much time as possible outside, since I know it won't last. It's entirely possible that we'll still see some snow again next week!

Yesterday I took advantage of the lovely weather to do the Big Bad Spring Cleanup. The one where I find out exactly how much dog poop was hiding under all that snow (the answer is always the same: way more than I want to think about!) I found a total of TEN tennis balls as I was making my way around the yard, picking up the poop and the garbage and all the little toys that seem to be there every spring, no matter how hard I try to get the yard cleaned up in the fall!

I started taking the leave mulch off the garden beds, too - the strawberry plants are already growing! I don't see any signs of rhubarb poking its way up yet. I'm hoping the rhubarb will really kick in this year (second full growing season since planting) and that I'll have enough to freeze some for the colder months.

Bread baking was also on yesterday's schedule; I used my tried and true Whole Wheat Refrigerator Dough and did one loaf plain and one loaf fancy. There's about 1/2 of the second loaf left; bread doesn't have much chance to go stale around here!

Our house-wide decluttering project slowed down for a while but we're still working away at it. I spent some time helping my dh wrestle the junk in the basement - there's a lot more to go but it already looks a lot less scary than when we started.

Next up: continue the decluttering, deal with my mending pile, and start getting ready for Easter!

RECIPE: Rhubarb Muffins

Judging by how quickly these are disappearing from my kitchen, this one is a winner! The rhubarb is from our CSA share.

Time: 20 minutes prep
20 minutes baking

Makes 12 muffins

Ingredients:

1 cup all purpose flour
1 cup whole wheat flour
3/4 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
1/4 cup canola oil
3/4 cup buttermilk
1 1/2 cups finely chopped rhubarb

Topping:
1 tbsp melted butter
1/4 cup white sugar
1 tsp cinnamon

Preparation:

1. In a medium bowl, combine flours, brown sugar, soda, powder and salt. Mix well.

2. In a separate small bowl, combine egg, vanilla, oil, buttermilk and rhubarb.

3. Make a well in the center of the flour mixture. Add rhubarb mixture and gently stir until just moistened.

4. Spoon mixture into greased muffin cups.

5. Combine topping ingredients and sprinkle over muffin tops, pressing topping lightly into muffin batter.

6. Bake at 400 degrees F for 20-25 minutes or until tops spring back when lightly touched.

"Use What You've Got" Tip:
-If you don't have buttermilk on hand, put 1/2 tbsp vinegar in the bottom of your measuring cup, then add regular milk to make 3/4 cup
-I've also used half milk/half plain yogurt or half milk/half sour cream in place of buttermilk with good success (in baked goods)

The "Magic" Bread Solution - Refrigerator Bread Dough

Baking your own bread is one of the best ways I know to stretch your food budget. Our family can easily go through a loaf a day, and at over $2 a loaf even for the "cheap" bread, that eats up a major percentage of our monthly grocery budget. While making your own bread on a regular basis *can* be quite time consuming, there is a way to make from-scratch homemade bread without a lot of time or effort: Refrigerator Bread Dough! This is one of those golden recipes that feels like it changed my culinary life. I can easily have bread ready-to-go whenever I need it without feeling like I'm chained to the kitchen. If you've never tried making your own bread before, rest assured that it's actually pretty simple as long as you attend to a few key details. This dough is incredibly versatile and forgiving. I will be sharing lots of different ways to use it in the future, but let's get started with the basic recipe:

Whole Wheat Refrigerator Bread Dough

Time: 15-20 minutes

5 tsp active dry yeast
2 cups warm water
1/2 cup granulated sugar
1 cup mashed potatoes
1/2 cup canola oil
1 egg
1 1/2 tsp salt
4 cups whole wheat flour
3-3 1/2 cups all-purpose flour

1. In a large bowl, combine the yeast, water, and sugar. Let stand 5-10 minutes or until yeast is thick and foamy. (Note: This is the most critical step for beginners! If you don't get a thick, foamy solution after 10-15 minutes, your yeast is not active - either it's too old or the water temperature was too hot or cold. You'll need to try again!)

2. Add mashed potatoes, oil, egg and salt. Mix well.

3. Gradually add the whole wheat flour, stirring until well combined.

4. Slowly add all-purpose flour as you begin to knead the dough. Knead for 5-8 minutes, adding flour as needed, until dough is smooth and elastic (it should no longer feel sticky).

5. Place dough in a large bowl and cover tightly with plastic wrap. Place in fridge.

It's all done until you're ready to use it! The dough will complete its first rising in the fridge and will keep for about a week. There is enough dough for 3 loaves of bread.

To make loaves:

Time: Hands on prep:5 minutes shaping
Waiting: 1 hr rise, 25 minutes baking

1. Divide dough into three equal portions. You don't have to bake all three loaves at once, so if you only want to make one or two loaves, return the remaining portion or two of dough to the bowl, cover and store in the fridge; dough will keep for up to a week from the day you made it. For each loaf you're making, roll out a portion of dough into a rectangle, approximately 9"x12".

2. Roll up, starting at longer edge of dough. Pinch seam together to seal. Turn seam side down. Tuck edges of loaf under (so that the loaf is the same length as the baking pan).

3. Place loaves in greased loaf pans. Place in a warm location and cover with a clean kitchen towel. Let rise 1 hour or until doubled in size.

4. Bake at 375 degrees F for 25 minutes or until loaf sounds hollow when tapped.

5. Cool on a cooling rack for 5-10 minutes, then remove from pan to finish cooling.

Tips:

-Buy yeast and flour in bulk to keep the cost as low as possible (bulk yeast can be stored in the freezer)

-This is a great way to use up those leftover mashed potatoes you might have in your freezer if you've been keeping up with your Sunday Night Fridge Cleanout

-I don't usually have enough leftover mashed potatoes to keep up with the demand for bread dough, so I'll cook up a big batch of potatoes, mash and freeze in 1 cup portions to have on hand for dough making

RECIPE: Banana Chocolate Chip Muffins

It's easy to get stuck in a breakfast rut (cold cereal and bagels, anyone?) but with just a tiny bit of effort, you can enjoy something much more scrumptious. These are guaranteed to fill your kitchen with a delicious aroma - your family will thank you! You can get these ready for the oven in about 10 minutes. I get these baking before I jump in the shower - by the time I'm done, they are just about finished. You can also make the batter up the night before and refrigerate, then bake the next morning.

Time: 10 minutes prep, plus 20 minutes baking
Makes: 1 dozen muffins

1 cup flour
1 cup quick cooking rolled oats (NOT instant!)
½ cup wheat germ
½ cup sugar
2 tsp baking powder
1 tsp baking soda
2 eggs
¼ cup cooking oil
¼ cup milk
1 cup mashed bananas
1 cup chocolate chips

In a medium-sized bowl, mix together the flour, oats, wheat germ, sugar, baking powder and soda. Make a well in the centre. In a separate bowl, mix together eggs, oil, milk and bananas until well combined. Add banana mixture to flour mixture, stirring until just moistened. Fill greased muffin cups 2/3 full. Bake at 400°F for 20-25 minutes or until golden and tops spring back when lightly touched.

Tip: When your bananas get over-ripe, toss them in the freezer as-is. When you're ready to bake with them, partially thaw, then slice the banana open lengthwise to remove it from the peel.