Sunday Sampler ~ Banana Crumb Muffins

Besides my LOVE for knitting... I also enjoy baking! Sadly, I don't take the time nearly enough.  But, this morning, as I stared at the bananas ripening on my kitchen counter, I decided to look up a recipe for muffins! I tweaked it as I often do with recipes ~ And the result? YUMMY!

Banana Crumb Muffins

Muffins:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder
1/2 teaspoon salt
4 medium bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup canola oil

Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:

Preheat oven to 375 degrees. (Remember... If using dark muffin tins, decrease your oven temperature by 15-25 degrees)  Lightly grease 12 muffin cups.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and oil. Stir the banana mixture into the flour mixture just until moistened. For light, fluffy muffins, never over mix muffin batter. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.  Allow to cool 5 minutes before removing to a cooling rack.

~Grab a cup of coffee with your favorite flavored creamer OR a favorite cup of tea and ENJOY!

Crab Quiche

Next to spending time with my family (which is by far my #1 favorite thing to do) and working on my knitting business creating, designing and knitting photo props to help photographers capture lasting memories... I love to cook!  Weird, maybe, but I love reading cookbooks and trying new recipes.  Such was the case about a week ago when I found this recipe for Crab Quiche in a "Taste Of Home" magazine and tried it at the urging of my daughter.  And, I'm happy to report, it turned out... DELICIOUS!

• 1 unbaked pastry shell (9 inches)
• 1 cup shredded Swiss cheese, divided
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped green onions
• 1 Tbls. butter
• 3 eggs
• 11/2 cups half-and-half cream
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 cup flaked imitation crabmeat, chopped

1. Line unpricked pastry shell with double thickness of heavy-duty foil. Bake at 450 for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.
2. Reduce heat to 375. In a skillet, saute red pepper and onions in butter until tender.
3. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust.
4. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.

Enjoy!

Blueberry Bran Muffins

In less than 3 weeks my youngest will be heading off to college and I will officially become an “empty nester”. When that day comes (and after I clean the pantry and fridge) I have promised myself to: lose weight ~ get active ~ eat healthier!

In my attempt to prepare for this I discovered this recipe and it is delicious!

Blueberry Bran Muffins

1 ½ cups wheat bran
1 cup nonfat milk
½ cup unsweetened applesauce
1 egg
2/3 cup brown sugar
½ tsp. vanilla
½ cup flour
½ cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 cup blueberries

Preheat oven to 375. Grease 12 muffin cups. Mix wheat bran & milk in small bowl and allow to stand while mixing other ingredients. In a large bowl mix all other ingredients EXCEPT the blueberries. Stir in wheat bran & milk. Fold in blueberries. Bake 15-20 minutes or until done in the center. ENJOY!