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.
Can't say I'll be rushing into the kitchen, but I could use a couple right now.
ReplyDeleteThe cupcakes also have less calories.
ReplyDeleteOh, yeah?
DeleteLookin' delicious! Let us know if they survive long enough for the deep freeze.
ReplyDeleteI can tell you that will not even be close.
DeleteNow you've made Me hungry. Shame on you.
ReplyDeleteYum! Man that looks fabulous!
ReplyDelete