It was my first child’s birthday on Monday. He turned four years old. I can’t believe it has been four years. I remember the day when I was talking to one of my friends and she mentioned that she was going to breed her first Miniature Schnauzer Sadie. Right then I told her that if she did I would want one of the puppies 🙂 Theoden was in her first litter and she hasn’t stopped breeding beautiful Miniature Schnauzers. I ended up getting my second child from her almost two years later.
Theoden was the sweetest baby ever. I remember putting him in my jacket and walking around campus with him. He is the only Miniature Schnauzer that I have ever had that loves everyone, and doesn’t bark (very much). He started to bark a little once I got his brother, Eomer. Eomer is very vocal and a trouble maker, but a huge cuddle monster.
If you are a nerd like me you have noticed that my children are named after Lord of the Rings characters. I also have two other Miniature Schnauzer that are with my parents and they are named after the Hobbits Mery and Pippin. I lay claim to Pippin or Peregrin Took IV as the AKC likes to call him. I guess I haven’t been the only LOTR fan that has registered her pups with the AKC 🙂
Back to Theoden’s Birthday. I decided that I would try to make him another treat out of You Bake’em Dog Biscuits Cookbook by Janine Adams. I ended up deciding on the Peanut Butter Banana Muffins. I made the muffins in mini form since my pups are small. The recipe ended up making 36 mini muffins. The muffins were a hit and the pups just munch them down.
Peanut Butter Banana Muffins
Source: You Bake’em Dog Biscuits Cookbook by Janine Adams
1 cup all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup natural peanut butter
3/4 cup milk
3 tbsp oil
1/4 cup honey or molasses
Preheat the oven to 400°F. Line the cups of a mini-mufin tin with papper cups or spray them with oil.
In a large bowl, mix together the dry ingredients and set aside. Blend the peanut butter, egg, and milk together in a food processor. Add the banana and the oil and molasses. Mix until well blended. Fold the wet ingredients into the dry ingredients using a spoon or spatula. Mix just until the dry ingredients are incorporated. Spoon the mixture into the muffin pan, filling each cup about 3/4 full. Bake for 15 minutes or until the tops are brown and a toothpick inserted into the center comes out clean. Store at room temperature in an airtight container for up to three days.