Banana Cinnamon Muffins

Source:  Betty Crocker

Ingredients

Muffins:
2/3 cup sugar
1/2 vegetable oil
2 eggs
2/3 cup mashed very ripe bananas (2 small bananas)
1 tsp vanilla
1 2/3 all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon

Topping:
1/4 sugar
1/2 tsp ground cinnamon
1/4 butter, melted

Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups.  In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in bananas and vanilla. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.


In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.

Pumpkin Pineapple Muffins

I found this recipe in a magazine - it was an advertisement for olive oil. I didn't have any but decided I could use a different cooking oil and they turned out well!

Recipe makes 12 muffins -- if you want more just double the recipe.

Ingredients:

1/3 c oil
2/3 c sugar
2 tsp ground cinnamon
1 cup flour
3/4 c whole wheat flour
2 tsp baking powder
1/4 tsp salt
2/3 c low fat buttermilk
2 egg whites (I just used two eggs)
1/2 of a 16 oz can solid pumpkin
2 tsp vanilla
1 T grated orange zest
8 oz can of pumpkin tidbits, drained

Directions:

• preheat oven to 400 degrees
• use cupcake papers or grease insides of each cup in the muffin tin
• combine 1 T sugar, 1/2 tsp of cinnamon in a bowl and set aside- this will be sprinkled on the top
• whisk the buttermilk, the oil, egg, pumpkin, vanilla and orange zest in another bowl
• stir in the pineapple
• make a well in the flour mixture, pour in the milk mixture and stir until just blended
• spoon the batter into the muffin tins
• sprinkle with sugar and cinnamon mixture
• bake 18-20 minutes or until wooden pick inserted comes out clean
• carefully remove from tins and cool completely on wire rack

I doubled the recipe and we took a dozen - minus 1- to two different families.

Fridge Bran Muffins

I like to make this up and keep it in the fridge and make a few as I need them. This batch will fill a empty 5 gallon ice cream tub.

2 c sugar
1 c shortening
4 eggs
1 tsp salt
5 tsp soda
2 c boiling water
5 c flour
3 c All-Bran
2 c Raisin Bran
4 c buttermilk

Cream sugar and shortening; add eggs and salt. Dissolve soda in boiling water. Add 4 c buttermilk. Add to first mixture. Add flour; mix and pour over All-Bran and bran flakes. Mix together and store in fridge.
Bake 18-20 minutes at 400 degrees.

Shaunika Note:  I like to bake them all on the same day and then freeze all that don't get eaten.  This way I save energy by only running my oven once.