Double Chocolate Banana Raspberry Muffins

Say that name 5 times fast.  I found this recipe online after searching for something that used ingredients I needed to use up (bananas and raspberries) as well as what I was craving (chocolate).  I was also trying to go a healthier route and these are actually pretty low sugar for how yummy they are.  If you put some frosting on top, they'd taste like cupcakes!  They were moist and chocolatey and the raspberries made it seem like they were filled with little pockets of jam!  I would highly recommend these babies!

Double Chocolate Banana Raspberry Muffins
1 1/2 cups whole wheat flour
1/2 cup sugar
1/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 1/3 cups mashed ripe bananas
1/3 cup oil
1 egg
1/2 cup semisweet chocolate chips
1 cup raspberries (I used frozen--don't thaw before using)

Combine the the first six ingredients.  In a separate bowl, combine bananas, oil and egg.  Stir egg mixture into dry ingredients until just moistened.  Fold in chocolate chips and raspberries.  Pour into greased or lined muffin tins and bake in a 350 degrees oven.  I checked these in probably 12 minutes but I can't remember exactly how long then took to bake.  I always like to check early because you can always keep baking but you can't undo when they are overcooked.  I also doubled this recipe and it made 24 muffins.  Enjoy!

Delicious breadsticks

Here is one of those recipes that I made months ago but haven't gotten around to post yet.  These breadsticks are actually from Our Best Bites so probably something my one other reader has already tried.  I don't think I've made one thing from their site (or cookbook) that hasn't been awesome.  I know these certainly were. 

Delicious Breadsticks
 

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

In a large bowl (I used my kitchen aide bowl), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.  Stir in salt and then mix in 1 1/2 cups flour.  Gradually add more flour (between 3 to 4 cups), until dough starts to pull away from the sides of the bowl.  Put it in an oiled bowl and cover to rise until it's about doubled in size (45 min). Then roll it out on a lightly floured surface and cut into 12 strips.Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on a sprayed baking sheet and repeat with remaining 11 pieces of dough. Cover pan and let it rise for another 30 min. Bake in a 425 degree oven for about 10 minutes.  Rub butter on top of warm breadsticks and enjoy!  I sprinkled their garlic bread seasoning (which I would recommend having in your fridge--it's great on veggies too) on top and they were awesome.  Happy bread making!