Banana Muffins & Mayhem - Culinary Competition Mystery #5

Recipes

Malted Chocolate Banana Muffins

Streusel:

4 tablespoons butter

¾ cup all-purpose flour

¼ cup cocoa powder

⅓ cup sugar

¼ cup vanilla malted milk powder

Muffins:

1 ½ cups all-purpose flour

⅓ cup sugar

1 ½ teaspoons baking powder

¼ teaspoon salt

⅓ cup vanilla malted milk powder

1 cup mashed ripe banana (2-3 bananas)

1 large egg

½ cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup mini semisweet chocolate chips

Preheat oven to 350 degrees. Place liners in or lightly grease 12 muffin cups.

Prepare the streusel by melting the butter in a small saucepan over medium-low heat. When completely melted, remove pan from heat and add the rest of the ingredients. Stir with a fork until crumbs form. Set aside.

Make the muffin batter. In a large bowl, sift together the flour, sugar, baking powder, and salt. In a medium bowl, stir together the malted milk powder, mashed banana, egg, butter, and vanilla extract. Add the wet ingredients to the dry, and mix together until completely combined. Fold in chocolate chips.

Fill each muffin cup ¾ full with batter (use an ice cream scoop to make this task easier). Sprinkle streusel evenly on tops of muffins (there will be a little extra—see note below). Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Makes 12 muffins

Note: Use the extra streusel topping on ice cream, in yogurt, etc. Put it on a small baking sheet and spread into a thin layer. Bake at 350 degrees for 10 minutes. Let cool and break apart into crumbs.

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Brown Sugar Tapioca Pudding

1 egg

⅓ cup packed dark-brown sugar

3 tablespoons instant tapioca

3 cups milk

1 teaspoon vanilla extract

In a medium saucepan, beat the egg until frothy. Stir in the sugar, tapioca, and milk. Let sit for 10 minutes. Cook on medium heat, stirring constantly until it comes to a full boil and is slightly thickened. Remove from the heat, and stir in the vanilla. Let sit for at least 30 minutes to thicken. Serve warm or chilled.

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Lemon Shortbread Cookies

¾ cup unsalted butter, cold, cut into small cubes

¼ cup light brown sugar

Zest of one lemon

2 tablespoons fresh lemon juice

2 cups all-purpose flour

¼ teaspoon salt

2 tablespoons granulated or demerara sugar, for topping

Combine everything, except sugar for topping, in a large bowl. Using your fingers or a pastry blender, cut butter into dry ingredients until well blended and a firm dough forms. If dough is too dry, add more lemon juice. There should still be bits of butter in the dough. Form into a flat rectangle, cover with plastic wrap, and refrigerate at least ½ an hour, up to overnight.

When ready to bake, preheat oven to 350 degrees. Roll out dough on a lightly floured surface until about ½-inch thick. Sprinkle with topping sugar, and gently roll again to adhere sugar. Using a pizza cutter or long knife, cut into 2x½-inch rectangles. Arrange cookies on ungreased or parchment paper-covered baking sheet. They don't spread much so can be arranged close together. Bake for 18-23 minutes or until edges just begin to brown. Remove from oven when done. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool.

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Quick Posole

(Green Chile & Hominy Soup)

1 lb. ground pork, turkey, or chicken

1 small onion, finely diced

2 cups low sodium chicken broth

1 - 29 oz. can hominy, drained and rinsed

1 - 28 oz. can green chile enchilada sauce (any heat level)

1 - 4 oz. can chopped green chiles, drained

2 teaspoons ground cumin

Topping Suggestions (optional):

Tortilla chips

Shredded cheese

Minced cilantro

Sliced radishes

Chopped onion

In a soup pot, brown the meat and onions over medium-high heat, breaking the meat into bite-sized chunks. When the meat is cooked, drain any fat. Add the broth, hominy, enchilada sauce, green chiles, and cumin. Bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes. Serve with toppings, if desired.