These coffee cake muffins make a great snack or a special treat for breakfast during the holidays. They also make a great dessert served warm with a scoop of vanilla ice cream. Make them regular size or mini—either way they are delicious.
Ingredients:
Preheat oven to 375.
Spray a regular or mini-size muffin pan with nonstick cooking spray or line with muffin cups.
Mix ½ cup sugar and 1 ½ tsp cinnamon together in a small bowl.
Mix flour, baking powder, baking soda, and salt together in a medium size bowl.
Mix butter and sugar together until light and fluffy.
Add eggs, one at a time.
Add vanilla, buttermilk and ¾ tsp cinnamon. Add in flour mixture and mix until just blended.
Fill muffin cups half way with batter, sprinkle a tablespoon of sugar-cinnamon mixture and top with batter so muffin cup is full.
Sprinkle a teaspoon of sugar-cinnamon mix on top of each muffin.
For regular size muffins bake 20 minutes, for mini bake 12-15 minutes, or until a cake tester comes out clean.
Allow muffins to cool in pan before removing.
Makes 12 regular-size muffins or 24 mini muffins.
*Making your own buttermilk: Place 1 Tablespoon of white vinegar or lemon juice in a measuring cup. Add enough milk to make 1 cup. Allow to sit for 5 minutes. Use as much as recipe calls for.
Adapted from Styleathome.com
This recipe is so simple it almost feels silly to put it into a recipe. However, I find that sometimes I get so focused on finding a great recipe I forget that “keeping it simple” is sometimes the best way to go. When feeling like you have indulged too much, like during the holidays, this is a great go to “clean” dinner that helps you feel like you are back on track with your eating.
Ingredients
Preheat oven to 400.
Line baking sheet with parchment paper.
Brush salmon fillets with olive oil, sprinkle with salt.
Mix broccoli florets with 1 tablespoon olive oil and 1 tsp salt.
Place salmon and broccoli on parchment paper lined baking sheet side by side.
Bake 10 minutes.
Looking for more easy dinners? Try Chicken Stir Fry with Rice Noodles, Salsa Beef Tacos, and Tofu with Edamame, Broccoli and Noodles.
This is a perfect recipe to make during the holidays when you are having people over; it makes a large recipe, is easy to make and everyone loves it, even kids. There are lots of variations of this cake around, you have probably already tried it at least once before!
Ingredients:
Preheat oven to 350.
Spray a 9x13 baking dish with non-stick baking spray.
Mix flours, baking powder, and baking soda together in a large bowl.
Beat butter with sugar until light and fluffy. Add in eggs, one at a time, mashed bananas, and vanilla.
Add in flour mixture, alternating with sour cream. Mix well.
Pour half of batter into prepared baking dish.
Mix brown sugar and cinnamon together in a small bowl.
Sprinkle half of brown sugar-cinnamon mix over batter in pan and top with half of chocolate chips.
Pour remaining batter over chocolate chips. Top with remaining brown sugar-cinnamon mix and chocolate chips.
Bake 50-60 minutes, until a cake tester comes out clean. Allow to cool before serving. Freezes well.
Makes 15 servings
Adapted from What’s Cooking, Spring 2013
Looking for another recipe using bananas? Try my Cruffin recipe that combines a banana cookie and a banana muffin in one!
Tip: Freeze over-ripe bananas. To defrost either leave on the counter in a bowl for 30 minutes or soak unpeeled bananas in hot water for 5 minutes.
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