Saturday, August 29, 2015

MMMM, GOOD!

Yes, they are.


Double-chocolate banana bread cupcakes.

Light, moist, sweet, delicious.

Recipe from the Smitten Kitchen here.

I've made it in the loaf form but this time SWMBO suggested I make it as cupcakes in a muffin tin.

She said they'd be easier to freeze and pull one out and thaw it when we wanted one.

I don't think they'll last that long.


Experienced bakers may know this but just in case: the baking time is about half what the recipe states if you make cupcakes instead of a loaf.

7 comments:

  1. Can't say I'll be rushing into the kitchen, but I could use a couple right now.

    ReplyDelete
  2. The cupcakes also have less calories.

    ReplyDelete
  3. Lookin' delicious! Let us know if they survive long enough for the deep freeze.

    ReplyDelete
    Replies
    1. I can tell you that will not even be close.

      Delete
  4. Now you've made Me hungry. Shame on you.

    ReplyDelete

Spammers are back so comment moderation is back on. Sorry.