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These Air Fryer Banana Blueberry Muffins Have A Crunchy Secret Ingredient

Published

1 year ago

on

Packed with blueberries, bananas, and banana chips (HELLO!), consider Air Fryer Banana Blueberry Muffins your new go-to blueberry muffin. Change them up depending on which berries you have in the freezer—cranberries are so fun for the holidays, while chopped apple is a crowdpleaser in the fall. Baking the muffins in an air fryer is not only better for the environment than heating up your entire oven, it cuts the baking time on the muffins down to a fraction of a normal muffin recipe.

You’re looking for very ripe bananas for these muffins, which means waiting until past the point of speckles when the skin is fully dark. The timing can be frustrating when you’re desperate for a batch of blueberry banana muffins, but there is a solution: the freezer! Overripe bananas freeze very well, so it’s worth keeping a batch of overripe ones in the freezer for when you’re ready to bake. Simply defrost, then squeeze the banana into a measuring cup to mash, then proceed with the recipe. Use extra overripe bananas for everything from the best-ever banana bread (natch) to layered banana cake to banana bread waffles (seriously!!). 

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Cal/Serv:
191

Yields:

14

Prep Time:

0

hours

10

mins

Total Time:

0

hours

40

mins

3/4
c.

packed light brown sugar

1
tsp.

pure vanilla extract

1
c.

fresh or frozen blueberries (unthawed if frozen)

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  1. In a medium bowl, whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
  2. In a large bowl, mash bananas witha fork. Add egg, brown sugar, oil, sour cream, and vanilla and whisk to combine.
  3. Add dry ingredients to wet ingredients and stir until just combined. Fold in blueberries.
  4. Scoop batter with a 2.5-oz. scoop or 1/3-cup measuring cup into 14 silicone muffin liners. Top with 1 banana chip.
  5. Working in batches, in an air-fryer basket, arrange filled muffin liners, spacing about 1/2″ apart. Cook at 350° for 7 minutes. Tent tops with foil to prevent overbrowning, then continue to cook until puffed and a tester inserted into center comes out clean, 5 to 7 minutes more.
  6. Transfer muffins to a wire rack and let cool.

Nutrition (per serving): 191 calories, 3 g protein, 31 g carbohydrates, 2 g fiber, 17 g sugar, 7 g fat, 1 g saturated fat, 174 mg sodium

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PHOTO: JOEL GOLDBERG; FOOD STYLING: BARRETT WASHBURNE

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Food

Monster Cookies

Published

11 months ago

on

October 20, 2022

By

No Halloween celebration is complete without these cute-and-creepy monster cookies. Made with a simple

Betty Crocker™ Sugar Cookie dough and flavored with cocoa powder, these crisp cookies are delicious all on their own. And once sandwiched together with tinted Betty Crocker™ Rich & Creamy Vanilla Frosting and decorated with sanding sugar and candy eyeballs, they’re downright irresistible.

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Yields:

12

Prep Time:

30 mins

Total Time:
40 mins

Ingredients

  • 1

    (17.5-oz.) package Betty Crocker™ Sugar Cookie Mix

  • 1/3 c.

    plus 2 tbsp. unsweetened cocoa powder

  • 2 tbsp.

    powdered sugar

  • 1/2 c.

    (1 stick) unsalted butter, softened

  • 1

    large egg

  • 1

    (16-oz.) can Betty Crocker™ Rich & Creamy Vanilla Frosting

  • Blue, red, and green food coloring, Betty Crocker™ Candy Eyeballs, and Betty Crocker™ 4-Cell Sugars, for decorating

Directions

    1. Step 1

      Line a baking sheet with parchment. In a large bowl, whisk Betty Crocker™ Sugar Cookie Mix, cocoa powder, and powdered sugar. Add butter and egg and mix with a wooden spoon or electric mixer until a dough forms and no dry spots remain. It will seem dry at first, but keep mixing and it will come together.

    2. Step 2On a large cutting board, roll dough until 1/8″ to 1/4″ thick. Using a 3″ round cookie cutter, cut out as many rounds as possible. Do not remove rounds from cut dough. Refrigerate dough 20 minutes before peeling away scraps. Reroll scraps to cut out more rounds.
    3. Step 3Preheat oven to 350º. Arrange rounds on prepared sheet, spacing 1″ to 2″ apart.
    4. Step 4 Bake cookies until centers are set and edges are crisp, about 10 minutes. Let cool completely.
    5. Step 5Separate Betty Crocker™ Rich & Creamy Vanilla Frosting into 3 bowls, then color with blue, red, and green food coloring.
    6. Step 6Place a generous spoonful of green frosting on bottom of a cookie. Top with another cookie, angling the edge upward to push some frosting out like a bubble. Place 1 to 3 Betty Crocker™ Candy Eyeballs into widest part of frosting. Holding the cookie, spoon or sprinkle green Betty Crocker™ decorating sugar over frosting. Repeat with other frosting colors and matching sugars. Refrigerate leftover cookies.

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Food

16 Best Ravioli Recipes To Satisfy That Stuffed Pasta Craving

Published

11 months ago

on

October 19, 2022

By

Toasted Ravioli

We’re obsessed with ravioli, but most of the time we admit that the four pieces you get as a serving aren’t filling enough. That’s why it makes the perfect app. Breaded and fried, it’s so fun to eat ravioli with your hands and dipping it in plenty of marinara. Bonus! Toasted ravioli works in the air fryer too, meaning you can skip all of the oil for an even more perfect appetizer.

Get the Toasted Ravioli recipe.

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Food

Bourbon, Bacon, And Blue Cheese Steak Sliders

Published

12 months ago

on

October 17, 2022

By

If you picture miniature cheeseburgers when you hear “sliders,” allow us to introduce you to the ultimate upgrade. With a creamy Treasure Cave® Crumbled Blue Cheese-based spread, juicy slices of New York strip steak, and bourbon-glazed caramelized onions, this decidedly adult slider is guaranteed to please. Serve a couple along with some sides as a celebratory dinner, or let a tray make the rounds at your next party. No ketchup or mustard needed!

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Yields:
12

Prep Time:
1 hour 0 min

Total Time:
1 hour 10 min

Ingredients

  • 1

    (1 lb.) New York strip steak, about 1¼” thick

  • Kosher salt

  • 1/3 c.

    mayonnaise

  • 2/3 c.

    (about 4 oz.) Treasure Cave® Crumbled Blue Cheese, plus additional for serving

  • Zest of 1 lemon, plus 1 tbsp. fresh lemon juice

  • Freshly ground black pepper

  • 6

    pieces (about 6 oz.) thick-cut bacon

  • 1

    large yellow or white onion, peeled and thinly sliced

  • 1/3 c.

    bourbon

  • Extra-virgin olive oil

  • 12

    brioche slider buns

  • Unsalted butter, for toasting buns

  • 12

    large basil leaves

Directions

    1. Step 1Place steak on a plate and season generously on all sides with salt. Some salt will come off when you pat the steak dry later, so don’t be shy–season with gusto. Let steak come to room temperature as you prepare components for sliders.
    2. Step 2In a medium bowl, combine mayonnaise, ⅔ cup Treasure Cave® Crumbled Blue Cheese, lemon zest, and lemon juice. Stir to combine and season with salt and pepper. Transfer to refrigerator until ready to serve.
    3. Step 3Place a large cast iron skillet over medium-high heat. Add bacon and cook, flipping occasionally, until slices are crisp and golden, about 12 to 15 minutes. Transfer to a paper towel-lined plate to drain.
    4. Step 4Remove all but 2 tablespoons bacon fat from pan, reserving any remaining fat for searing steak. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden on the edges and starting to caramelize, about 12 to 15 minutes. Reduce heat if necessary to prevent burning. Add bourbon and stir to deglaze bottom of pan until nearly evaporated, about 30 seconds. Transfer onions to a bowl until ready to assemble sliders.
    5. Step 5Wipe out skillet and place over medium-high heat. Add 2 tablespoons reserved bacon fat, using olive oil as necessary if not enough bacon fat remains. When fat just begins to smoke, add steak. Sear until well caramelized and crusty on the underside, about 6 to 8 minutes. Flip, and continue cooking until steak is golden, about 4 to 6 minutes more; an instant-read thermometer stuck into the middle of steak should read 125° to 130° for medium-rare. Using a pair of tongs, hold one side of steak to the surface of the skillet, rolling back and forth as necessary to brown, about 1 ½ minutes. Repeat with the second side of steak.
    6. Step 6Remove steak to a rack and let rest to allow juices to redistribute, 10 minutes. (If you prefer your steak room temperature, let rest up to 30 minutes.) Thinly slice against the grain. Taste a slice and season to taste with additional salt and pepper if necessary.
    7. Step 7As steak rests, toast slider buns: Split buns in half. Place cast iron skillet back on the burner over medium-high heat. Add 1 tablespoon butter. When melted, add as many buns will fit, cut sides down. Toast until lightly golden, about 1 to 2 minutes. Repeat with remaining buns, replenishing butter as necessary between batches.
    8. Step 8Assemble sliders: Spread blue cheese mixture on both sides of the slider buns. Add a basil leaf to the bottom halves of the buns. Break the bacon slices in half and divide among the buns, along with the steak, caramelized onions, and additional Treasure Cave® Crumbled Blue Cheese. Using toothpicks, finish each slider with a bun top and serve.

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