By Matt Lewis, Renato Poliafito, Tina Rupp
Stewart, Tabori and Chang - 2012
Chocolate Cheesecake Muffins : page 164
Some of my tasters would give this five stars, but I find it too close to cake to rate it a five star muffin. It is very good though, and very rich. And the sprinkle of sanding sugar on the top makes the muffins look very sparkly, very festive. I followed the recipe precisely and had some left-over cheese filling.
Crunchy Peanut Butter Banana Bread : page 25
"Like a Reese's Peanut Butter Cup living in a soft banana world" or so says one young man who can't get enough of this bread. Of course, Reese's are smooth, not crunchy and that is how I bake this--creamy peanut butter and no added peanuts. Also because I think the recipe is a bit too sweet, I use bittersweet chocolate. I also find it much simpler (and clean-up much easier) to line the loaf pan with parchment rather than buttering and flouring the pan.
Honey Banana Poppy Seed Bread : page 212
So easy to throw together and quite delicious. The poppy seeds add a lovely crunch; the honey adds a subtle richness to this very moist bread.