How to scare up a sweet and neat treat

Jbjsaturday

TONIGHT is Halloween and looking scary brings sweet rewards.

The same is true of the recipe for Frankenmuffins, a snack that doesn’t look appealing because of its unusual green colour.

But take a bite, and you will be surprised by a delicious banana flavour.

You’re probably thinking, “Why is a banana muffin green?” It’s from the spinach that colours the batter but doesn’t leave a trace of vegetable flavour.

Friends might not be begging for a taste of your “scary” muffin.

You can either let them in on the secret and be ready to share, or smile and keep the treat all to yourself.

FRANKENMUFFINS You’ll need more than one 12-well muffin pan; if you have only one with six, you can bake in batches. Cover and refrigerate the reserved batter until 15 minutes before you use it.

MAKE AHEAD The muffins can be stored in an airtight container at room temperature for up to two days. They can also be frozen for up to a month. Defrost in microwave on high for 10 seconds before serving.

INGREDIENTS ● 1 cup all-purpose flour ● 1 cup wholewheat flour

● 1 large banana, cut into chunks (1/2 cup packed) ● 2 teaspoons vanilla extract

STEPS Preheat the oven to 180°C. Line 16 wells in two standardsize muffin pans with paper liners ( preferably Halloween- appropriate) or grease them with cooking oil spray. (Or bake in batches).

Whisk together the all-purpose and whole-wheat flours, the sugar, baking powder, baking soda, salt and cinnamon in a mixing bowl.

Combine the oil, milk and spinach in a blender; puree until smooth, then add the banana and the vanilla extract.

Puree until smooth green).

Pour into the flour mixture; use a flexible spatula to stir until no dry spots of flour are left.

To make things easy, pour some of the batter into a large measuring cup with a spout; use that to pour enough batter to fill each muffin well two-thirds full.

Bake for 22 minutes, or until a toothpick inserted in the centre of each muffin comes out clean. Transfer the muffin pan to a wire rack to cool for 15 minutes, then turn the pan over so the muffins fall out.

Turn them right side up to cool completely before serving or storing. – Washington Post

( and

MONSTER MUNCH: Frankenmuffins are made with banana and spinach.