Banana Minimuffins!

The original recipe is from Martha Stewart with a few of my own changes.  I use applesauce instead of her canola oil, and yogurt instead of sour cream to make them healthier and less crumbly.  I always make mini muffins and Ave loves to eat a couple for her bedtime snack.  They are moist and chewy and not crumbly at all which is perfect for her. 

BANANA MINIMUFFINS:

Makes 12 Muffins or 36 Minimuffins (I get almost 50 minimuffins! I don't use paper liners and they freeze nicely in baggies afterwards)

4 (1 1/2 to 2 pounds) ripe bananas

1 cup packed light-brown sugar
1/2 cup applesauce (or canola oil)
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain or vanilla yogurt (or sour cream)
1 tablespoon pure vanilla extract
 

Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full.  Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.

Butter Syrup

1 cube butter
2 cup sugar
1/4-1/2 cup evaporated milk
1 tsp vanilla

Melt butter. Add sugar and dissolve on low heat. When dissolved thoroughly it should appear white in color add vanilla and combine together. Then add milk until thick.

Stuffed French Toast

1 loaf white bread
4-5 eggs
1 cup milk
1 tsp vanilla
1/2 tsp nutmeg
1 tsp sugar
1 8oz cream cheese softened
1/2 cup berry jam

Mix egg w/ vanilla, nutmet, sugar and milk. Mix cream cheese and jam together and spread on one side of the bread. Place to pieces of bread together w/cream cheese mixture on inside. Dip both sides of bread in egg mixture and cook. Serve w/ fresh fruit, butter and syrup.

Pumpkin Pancakes

I got both this recipe and the Buttermilk Syrup recipe from another blog. They were both good, so I am sharing them here.
I have made pumpkin pancakes from other recipes. They are all very similar and they all taste pretty much the same.

Pumpkin Pancakes
2c. Flour
1T. B. Powder
1T. Cinnamon
1T. Sugar
1/2 tsp. Nutmeg
1/4 tsp. Salt
4 Eggs
1 1/2 c. Milk
1 c. Pumpkin
3/4 c. Margarine
1T. Vanilla
Mix dry ingredients and egg yolks. Add wet to dry, and then beat the egg whites until stiff. Fold into mixture.

I also added ground cloves. I like that in my pumpkin stuff.

Buttermilk Syrup

1 1/2 c. Butter
3c. Sugar
1tsp. Baking Soda
1 1/2 c. Buttermilk
1/2 c. Karo Syrup
1 tsp. Vanilla

boil the butter, sugar, & buttermilk. Add Karo, Soda, & Vanilla. Stir untill settled, and use a bigger pan because once you add the soda it foams up!

This syrup was so yummy. I have never had buttermilk syrup before, so I was a little skeptical. I will definitely make this again sometime, but probably not very often because it is so not healthy.
ALSO, I halved the syrup recipe and probably could have halved it again. I didn't want to save it and half was more than we needed.

Bran Muffins

6 cups bran cereal (or one box of cereal)

2 cups boiling water

Let stand for 20 minutes

1 cup shortening

2 1/2 cups sugar

4 eggs

Cream together and add to bran. Mix in 1 quart buttermilk

5 cups flour

1 tsp salt

5 tsp baking soda

Mix into buttermilk mixture

Bake at 375 degrees for around 17 minutes. Dough can be kept in refrigerator for up to 6 weeks.

I have never made these but Keaton loves them.

Pancake or Waffle Mix

3 ½ c flour (can be all white or half and half with wheat flour)
¼ c sugar
4 tsp. baking powder
2 tsp baking soda
1 tsp salt
Mix all together. Can be stored for up to 3 months. I use this mix all the time. I either just store the mix in a container in the pantry or I make up a whole bunch of waffles or pancakes and put them in the freezer. They can then go from the freezer to the toaster to warm up.

Pancakes
1 cup of mix
1 egg
1 T melted butter
1 c milk
¼ tsp vanilla

Waffles
1 cup of mix
1 egg
1 T melted butter
¾ c milk¼ tsp vanilla

Pumpkin Pancakes

http://allrecipes.com/Recipe/Pumpkin-Pancakes/Detail.aspx
INGREDIENTS
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Oatmeal Waffles

1 egg
1 ½ cup oats
¾ cup milk
4 Tbsp. margarine, melted
1 tsp. baking powder
1 Tbsp. brown sugar
Mix all wet ingredients together. Then add the dry and mix well. Let batter sit for 15 minutes so the oats soak up the liquid.

Crepes

4 eggs
2 cups milk
2 cups water
1 Tablespoon sugar
¼ cup melted butter2-¼ cup flour

German Pancakes

6 eggs, beaten
1 cup flour
1 cup milk
1 teaspoon salt
1 cube butter/margarine
Melt one cube butter/margarine in a 9 x 13 inch pan. Mix eggs, flour, milk, and salt together well. Pour egg mixture into pan with melted butter. Bake at 375 degrees for 20 – 30 minutes until they are crawling up the sides of the pan.