I recently realized that our current president (that would be Obama) had delegated Czarships to every position possible with the exception of Muffin Czar.  Thusly after time served as the Muffin Man, Muffin Maven and the God of Gluten, I have officially taken the title of Muffin Czar.  Why?  Because the Muffin Czar’s muffins…czar (are) ____ .  You can fill in the blank… but I prefer magnifico.  Anyways enough silliness.  

There have been requests for the banananana ….oops, chocolate muffin for several months now.  I apologize for my tardiness and slackitude.  So, without further ado …. Here it be.

Banananana Chocolate Muffins~~ Cozy Style    (makes at least a dozen muffins)

Dry Ingredients

• 2 cups all purpose flour
• Not quite a cup of sugar
• A little brown sugar— maybe a heaping Tbs
• ½ tsp bakingsSoda
• A little cinnamon
• About ¾ cup choco chips —semi sweet~~ more or less depending on how chocolaty you prefer

Sift dry ingredients— except I have found it best to add choco chips after the sifting

Wet Ingredients

• 2 eggs
• 4 very ripe bananananas all mished up
• Almost a stick of butter ~~~  again like the choco chips this might be a preference situation … in fact one time I forgot the butter and they still turned out not terrible…. but don’t tell Carrie
• ½ cup sour cream
• tsp vanilla

Instructions:

Combine wet and dry.

Spoon into muffin tin (though the Czar does use silicon)

Add a couple or three or four chips on top of each muffin for cosmetic appeal

Toss pans into a preset 350 degree oven for about 30 minutes

Allow several minutes to cool down

…………………………Serve with a Banananana daiquiri

Cozy Cactus – Blueberry French Toast Soufflé – Bread Pudding..kind of thing…….still working on the name

Prepare the night before and cook in the morning…takes an hour to cook

• Ingredients:
  Bread – I usually layer the bottom with Cinnabon’s cinnamon bread – then I also use French bread with the crust cut off.  (if you don’t have cinnamon bread you can use all French bread)
• Cream cheese – pinch it (or cut it) in about 1 inch pieces and layer it on top of the bread.
  Frozen wild blueberries (or fresh) – sprinkle on top of the cream cheese…don’t know how much maybe about a cup….I just sprinkle it until it looks like a good amount.
• 12 eggs
•  1  and 3/4 cups milk (or you can use 2 ¼ milk and no half and half)
• ½ cup half and half
• 1/2 cup maple syrup
• 1 teaspoon ground cinnamon
• Sometimes I’ll add orange extract or orange pieces….all dependsInstructions:
• Cut (or break into pieces) bread into bite-sized cubes. Place in buttered 13 x 9-inch pan or casserole dish. Cover the bread with cream cheese pieces. Top with blueberries. Top with second layer of bread.
• In separate bowl beat eggs and add milk (and half and half), maple syrup, and cinnamon.   Mix well and pour over bread layers.
• Cover with foil and refrigerate overnight.When ready to cook, remove casserole from refrigerator. Preheat oven to 350º and bake casserole, covered, 30 minutes. Uncover and bake 25 to 30 minutes more, or until knife inserted near center comes out clean. Serve warm with blueberry sauce or maple syrup. Yields 12 servings.

Blueberry sauce- 1 cup frozen blueberries, 1 cup sugar, 2 tablespoons cornstarch, 1 cup water and 2 tablespoons butter.

In saucepan, mix sugar, cornstarch and water.  Cook over moderate heat for 5 minutes, stirring constantly.  When thickened, add blueberries and butter and simmer about 10 minutes, stirring occasionally.