Whole Grain Banana-Pecan Muffins

Whole Grain Banana-Pecan Muffins


Ingredients:
 

3/4 c. all-purpose flour
1 1/4 c. whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. sugar
1/4 c. honey (you can substitute 1/4 c. sugar here if you prefer)
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (about 2 large bananas or 3 smaller ones)
1/3 c. low-fat sour cream or plain yogurt
1 tsp. vanilla extract
1/4 c. pecans, chopped
1/4 c. packed brown sugar


Directions:

Preheat the oven to 350. Line a muffin tin with liners--you'll need about 15-16.

Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined (don't over-mix).

Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.

Pumpkin Bread

Pumpkin Chocolate Chip Bread

Ingredients:

3 cups sugar
3 1/2 cups flour
2 t. soda
1/2 t. nutmeg
1 1/2 t. cinnamon
1/2 t. cloves
1 1/2 t. salt
4 eggs
1 cup oil
2/3 cup cold water
2 cups pumpkin
1 cup chocolate chip

Directions:

Bake at 350 degrees. If using a large loaf pan, bake for about an hour. And, if using mini loaf pans, bake for about 40 minutes. Poke a toothpick in the center of your loaf, when it comes out clean, it's done. (this recipe makes either 2 large loaves or 8 mini loaves)

Monkey Bread Muffin Cups

Monkey Bread Muffin Cups

Ingredients:


2 tubes of biscuit dough (20 biscuits in total)
1/2 cup sugar
1 teaspoon cinnamon
6 tablespoons butter
1/3 cup brown sugar


Directions:

Spray your muffin tin with non-stick spray. Cut each biscuit into 4ths. So in total you should have 80 little pieces of dough. In a bowl, combine the sugar and cinnamon. Dip each piece of dough into the cinnamon-sugar mixture until totally covered. Divide evenly between the 6 cups. (about 13-14 in each cup) In a saucepan boil the butter and brown sugar. Spoon about a tablespoon of the brown sugar/butter mixture over each muffin cup. Bake in a 350 degree oven for about 20-25 minutes or until baked through. Best when hot and fresh out of the oven!

makes 6 jumbo muffins

Blueberry Zucchini Banana Bread

Blueberry Zucchini Banana Bread

Ingredients:

3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
3 eggs
1 cup very ripe banana, mashed
1 cup white sugar
1 cup brown sugar
3 tsp. vanilla extract
2 cups zucchini, grated
2 cups blueberries


Directions:

Lightly grease the bottom of two 8 x 4-inch bread pans. Preheat oven to 325°F.

Whisk flour, salt, baking powder, soda, and cinnamon together in a bowl.

In a large mixing bowl beat together eggs, vanilla, brown and white sugars, and banana. Add dry mixture, and beat well. Stir in zucchini until well combined. Gently fold in blueberries. Pour batter into prepared pans. Gently drop some extra blueberries on top of the batter, if desired.

Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and cool completely.
 
 
Tips:
  
   * Grease only the BOTTOM of your bread pan. This will keep the bread from forming a hard, dry edge (lip) during baking.
   * Toss the blueberries in flour before adding to the batter to keep them from sinking.
   * Do NOT squeeze or drain the water out of the zucchini. All that water is what gives zucchini bread its wonderful moistness.

Snickerdoodle Muffins

Snickerdoodle Muffins

Ingredients:

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 cup vanilla yogurt
1/2 cup buttermilk

Directions:

1 Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk .

4 Now add the dry ingredients. Mix until all is moist. Do not over beat.

5 I used a mini muffin muffin pan and had enough batter to make 2 batches. Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 10-13 minutes(20 for regular size muffins). Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

6 While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar. Enjoy!

Peanut Butter Banana Bread

Peanut Butter Banana Bread

Ingredients:

2 1/4 cups all purpose flour
1 tsp salt
1/2 tsp cinnamon
3 eggs
1 1/2 tsp vanilla extract
2 1/4 cups granulated sugar
3/4 cup1olive oil or vegetable oil
1/2 cup buttermilk
1 1/2 tsp baking soda
5 medium sized very ripe bananas mashed into large chunks
1 cup chopped peanuts (roasted and salted)

Peanut butter glaze:
1/4 cup peanut butter
3 tbs butter
1/3 cup powdered sugar

Directions:

Peanut Butter Banana Bread
Preheat your oven to 350 and spray your 6″x9″ loaf pan with pam.
Chop the peanuts lightly in your food processor and set aside.  Peel and roughly chop the bananas and set aside.

In a small bowl combine the flour, salt, and cinnamon, set aside.
In another bowl whisk together the eggs and the vanilla, set aside.
In a large bowl use your mixer to  combine the sugar and oil with the speed on medium/low.  Once combined add the egg/vanilla mixture.  Mix until blended.

Combine the buttermilk and the baking soda in another small bowl and set aside.
Slowly add the flour mixture alternating with the buttermilk/baking soda and continue to combine.  Once the mixture is perfectly blended slowly add the peanuts and chopped bananas.
Pour the mixture into two loaf pans and bake for 60 minutes at 350 degrees.  Test your bread by sticking a tooth pick in the center.  When the tooth pick comes out clean the bread is finished.  Once the bread has cooled slide it out of your pan and pour the glaze on top.   Yummy!

Peanut Butter Glaze
As soon as the Banana Bread is pulled from the oven begin to make the icing.  Melt the butter on low in a small sauce pan.  Add the powdered sugar and stir constantly until the sugar has dissolved.  Add the peanut butter and continue to stir until the peanut butter has melted and a soft glaze has formed.  If the consistency is too thick feel free to add in more butter until you have a fairly runny consistency.  Make sure you do NOT use low fat peanut butter.  You need regular peanut butter that is full flavor or your glaze will be too thick.  Pour the glaze over your cooled loaf and let it sit for a few minutes so the glaze will firm up a bit as it cools.

BLT Steak Restaurant Popovers

BLT Steak Restaurant Popovers

Ingredients:

4 c. milk, warmed
8 eggs
4 c. flour
1 ½ heaping tbsp. salt
2 ¼ c. grated Gruyere

Directions:

1. Place the popover pan in the oven. Heat the oven and pan to 350º.
2. Gently warm the milk over low heat and set aside.
3. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.
4. Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.
5. Remove the popover pan from the oven and spray with nonstick vegetable spray.
6. While the batter is still slightly warm, fill each popover cup three-fourths full.
7. Top each popover with approximately 2 ½ tbsps. of the grated cheese.
8. Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown.
9. Take out of oven, remove from pan, and serve immediately.

Serves six (approximately twelve popovers)

Banana Oatmeal Bread

Banana Oatmeal Bread

Ingredients:

 

1 cup of flour
1/2 cup of whole wheat flour
1/3 cup of white sugar
1/3 cup of brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
3/4 cups quick cooking oats
2 small, very ripe bananas, mashed
1/3 cup of low fat buttermilk
1/4 cup of canola oil
1 1/4 tsp vanilla
2 eggs, beaten

Directions:

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.

Combine all the dry ingredients together and mix well. Combine the banana, buttermilk, oil, vanilla, and eggs together until mixed thoroughly. Slowly add the dry ingredients to the wet ingredients until well combined. Pour the batter into the loaf pan.

Place into the oven and bake for 45-55 minutes or until a tester inserted in the middle of the loaf comes out clean. Let the bread cool for 10 minutes before removing from the pan and placing on a cooling rack for a few more minutes. Slice and slather with butter if desired. Enjoy.

Coconut Muffins

Coconut Muffins

Ingredients:

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder

1/2 teaspoon salt
2/3 cup milk
1 egg
1/3 cup canola oil
1/2 teaspoon coconut extract
1/4 cup flaked coconut

Topping:
1/4 cup sugar
1/4 cup flaked coconut
1 tablespoon butter, softened
1/2 teaspoon ground cinnamon

Directions:

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full.
Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.

Banana Chip Muffins

Banana Chip Muffins

Ingredients:

1-3/4 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg
1/2 cup milk
1/3 cup canola oil
1/2 cup mashed ripe banana
1/2 cup unsweetened applesauce
1 cup miniature semisweet chocolate chips

Directions:

In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, oil, banana and applesauce; stir into dry ingredients just until moistened. Fold in the chocolate chips.
Fill greased muffin cups two-thirds full. Bake at 400° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Double Chocolate Cupcakes

Double Chocolate Cupcakes

Ingredients:

2 tablespoons butter, softened
3/4 cup sugar
1 egg
1 egg white
1/2 cup plus 2 tablespoons buttermilk
1/3 cup water
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup miniature semisweet chocolate chips

Directions:

In a large bowl, cream butter and sugar until light and fluffy. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in chocolate chips.
Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 cupcakes.

Ham & Cheese Egg Bread

Ham & Cheese Egg Bread

Ingredients:

6 eggs
3/4 cup milk
1 teaspoon prepared mustard
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
6 bacon strips, cooked and crumbled
1 cup cubed fully cooked ham
4 ounces cheddar cheese, cut into 1/2-inch cubes
4 ounces Monterey Jack cheese, cut into 1/2-inch cubes

Directions:

In a large bowl, beat eggs until frothy, about 1 minute. Add milk and mustard. Combine the flour, baking powder and salt. Add to the egg mixture and beat until smooth. Stir in bacon, ham and cheeses. Transfer to a greased and floured 9-in. x 5-in. loaf pan.
Bake, uncovered, at 350° for 55-60 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 10-15 minutes. Run a knife around edge of pan to remove. Slice and serve warm. Refrigerate leftovers. Yield: 6-8 servings.

Pumpkin Spice Muffins with Brown Sugar Crumble and a Cinnamon Cream Cheese Drizzle

Pumpkin Spice Muffins with Brown Sugar Crumble and a Cinnamon Cream Cheese Drizzle


Ingredients:


For the muffins:
3 cups all purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup heavy cream
1 cup pureed pumpkin


For the Crumble:
1/4 cup brown sugar
2 tablespoons all purpose flour
1/2 teaspoon cinnamon
1 tablespoons melted butter


For the glaze:
1 cup confectioners’ sugar
2 ounces softened cream cheese
dash of ground cinnamon
dash of milk, if needed

Directions:

1. Preheat oven to 350 degrees. Spray regular muffin in with non stick spray.
2. Whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
3. Using a mixer, mix the butter and sugars until creamy. Add eggs and vanilla and mix until combined. Alternate adding the dry ingredients and the milk and cream. Add pumpkin puree. Do not overmix.
4. Divide batter evenly between the muffin tins, filling to the very top and a little over.
5. In a small bowl, mix together the ingredients for the crumble. Crumble on top of each muffin batter. Bake for about 25-30 minutes or until cooked through and lightly browned. Transfer to a wire rack to cool slightly.
6. In a small bowl, mix together the ingredients for the glaze. Drizzle over the tops of the muffins. makes 12 muffins

Mini Cheddar and Bacon Frittatas

Mini Cheddar and Bacon Frittatas

Ingredients:


4 eggs
2 tablespoons milk
1 tablespoon fresh parsley, chopped
1/2 cup cheddar cheese
1/4 cup parmasan cheese
3 strips cooked bacon, chopped


Directions:

1. Beat eggs in a medium bowl. Add remaining ingredients.
2. Grease a mini muffin tin. Fill cups with egg mixture until almost to the rim. Bake at 375 degrees for 10-15 minutes or until centers are set. makes 8 mini frittatas

Banana, Blueberry, Coconut and Toasted Walnut Bread

Banana, Blueberry, Coconut and Toasted Walnut Bread


Ingredients:

1/4 cup softened butter
1/2 cup sugar
1 cup flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 egg
1 large very ripe bananas
5 tbsp + 1 tsp vanilla yogurt (I used non fat)
1/2 cup toasted walnuts
1/2 tbsp vanilla
1/2 cup shredded coconut
1/2 cup blueberries (divided)


Directions:

Preheat oven to 350 degrees. Coat a loaf pan with cooking spray. Cream together the butter and sugar with a mixer. Add the egg mixing thoroughly. In a separate bowl whisk together flour, salt, baking powder and the baking soda. Slowly add the dry ingredients into the butter mixture, alternating with the yogurt - make sure to start with flour and end with flour.

Place the walnuts in a dry skillet over medium heat and cook for a 3-4 minutes, tossing frequently. Set aside and cool. Mash the bananas very well with a fork. Gently add the smashed bananas, vanilla, toasted nuts and coconut into the batter then carefully stir until combined. Fold in blueberries, reserving a few for the top of the loaf. Pour the batter into the bread pan then sprinkle the remaining blueberries on top.

Bake for 45-50 minutes or until tester comes out of the center of loaf clean. Let cool in the loaf pan for a few minutes before transferring to a rack. Let it cool for at least 5 minutes before slicing. Serve warm with butter. Enjoy.

Peanut Butter Bread

Peanut Butter Bread

Ingredients:

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon salt

3/4 cup creamy or crunchy peanut butter

1 large egg

1 cup milk

Directions:

Stir together first four ingredients in a medium bowl.

Cut peanut butter in with a fork until it is nice and crumbly.

Stir together egg and milk; stir into dry ingredients just until moistened.

Pour batter in to a greased 9x5 bread pan.

Bake at 350 degrees for 1 hour or until toothpick comes out clean. Remove from

pan immediately, and cool on a wire rack.

Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

Ingredients:

2 eggs
1 cup sugar
1/2 cup oil
1/2 tsp. vanilla
1 cup sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
1 cup blueberries

Directions:

Mix eggs, sugar, oil, vanilla and sour cream. Next, add salt, soda, flour. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake at 400 degrees for 20 minutes.

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

Ingredients:

1 white cake mix
1 small box instant lemon pudding
1/8 cup poppy seeds
1 cup hot water
1/2 cup applesauce
3 eggs

Directions:

Mix all ingredients together. Bake at 350 degrees for 30 to 40 minutes. When cool, drizzle lemon flavored frosting over bread.

Zucchini Bread

Zucchini Bread

Ingredients:

3 eggs, beaten
2 cups sugar
1 cup applesauce
2 tsp vanilla
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder
1/2 cup pecans, chopped

Directions:

Comgine eggs, applesauce, sugar, zucchini and vanilla. Add dry ingredients. Bake at 375 degrees for 15 minutes.

Banana Bread

Banana Bread

Ingredients:

6 very ripe bananas
1 cup sugar
2 eggs
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 cup oats
2 cups flour
1/3 cup applesauce
1/3 cup melted butter
2 tsp vanilla
1 cup pecans, chopped
3 tsp cinnamon
1 cup apples, chopped

Directions:

Mix wet ingredients. Mix in dry ingredients. Bake at 375 degrees for 20 minutes.

Variations: 1 cup strawberries, chopped