Banana Muffins with Oatmeal Streusel

Phew! I finally have a break to sit down and post a wonderful recipe that I made earlier this week! What a crazy week it has been, however I have certainly been able to accomplish alot. I have almost finished the kitchen makeover, I have bottled a BUNCH of produce from my garden, no thanks to Mother Nature for freezing everything EARLY this year, and I've started decorating my house for the FALL season! I love fall! One of my favorite things about Fall is that I wake up in the morning to a cool house and I just want to bake something so that the house is warmed up and the kids are able to have a nice hot breakfast to comfort them before school! I know that last week was "Muffin Week", but I'm having a really hard time stopping! I keep finding all these scrumptious looking recipes.... This is one of them!

Who doesn't just STOP when they hear the word "STREUSEL"? I know that it always makes things sound so much better to me! For sure, it makes things look better.... just one more eye-catching dimension! Not only are these muffins eye-catching, they taste AMAZING!!!..... the moisture from the banana with the texture from the whole wheat flour and the subtle spice of cinnamon.....mmmmmm! A great combination of flavors! Can't beat this recipe for a nice warm breakfast!

Banana Muffins with Oatmeal Streusel

adapted by From Cupboard to Cupboard

printable recipe

Muffins:

1 1/2 cups flour

1/2 cup whole wheat flour

2/3 cup packed brown sugar

2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup mashed ripe banana (about 2 bananas)

3/4 cup milk

3 Tablespoons oil (I used Canola)

1/2 teaspoon vanilla extract

1 large egg

Streusel:

6 Tablespoons rolled oats

5 Tablespoons flour

2 Tablespoons brown sugar

2 Tablespoons butter, softened

1/4 teaspoon ground cinnamon

Preheat oven to 375 degrees. To prepare muffins, combine flours, brown sugar, baking powder, ground cinnamon & salt in a large bowl. Make a well in center of mixture. Combine banana, milk, oil, vanilla, & egg in a bowl; stir well. Add to flour mixture. Stir just until moistened. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups. They are pretty full! To prepare streusel, combine oats and remaining streusel ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375 degrees for 22 minutes or until a wooden toothpick inserted in center comes out clean. Remove from pans immediately; place on a wire rack.

Happy Cooking!

Teauna

Muffins that Taste like Donuts!

Yes... I know. I posted this recipe not too long ago, but it was such a hit around here! I really encourage you to try them! You will find the recipe HERE....

I have found so so many new recipes for muffins and will definately be having another "muffin week" SOON! If you have any great muffin recipes, please send them to me @ teawclark@gmail.com with the email title being "Muffin Recipe". I am always open to trying new and great recipes! :)

I hope you all enjoyed "muffin week" as much as I did!

Now back I go to paint my kitchen! I hope you all have a fabulous weekend!

Happy Cooking!

Teauna

The BEST Chocolate Chip Muffins

When I think of muffins, I think of a yummy comforting breakfast. I also think that a muffin is an excuse to eat dessert for breakfast. I have so many recipes for muffins, but I really like the ones that use staple ingredients. I try really hard to not make daily trips to the grocery store! But when I'm up in the morning watching kids at 5 am, I can't really go to the store either. So, I always choose the recipes that I have everything for. These muffins are like eating a chocolate chip cookie for breakfast! I like to use mini chocolate chips because they distribute more evenly and your muffin is chock full of chocolatey goodness! Oh boy!

The BEST Chocolate Chip Muffins

adapted by From Cupboard to Cupboard
printable recipe
1 1/2 cups flour
1/3 cup sugar
1/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 cup butter, melted
1/2 cup milk
1 tsp vanilla
1 chocolate chips (I like semi-sweet mini choco chips)
Preheat oven to 375 and line a 12-hole cupcake pan with liners or spray with non-stick cooking spray. Mix together flour, sugar, brown sugar, powder, soda & salt in large bowl. Make a well in the middle. In a separate bowl, whisk together 2 eggs, butter, milk and vanilla. Pour liquid ingredients into the well of the dry mixture and mix until combined. Stir in chocolate chips. Fill each cup 2/3 full. Bake for 16-20 minutes or until they bounce back when you touch the top of the cakes. Immediately remove onto wire rack to cool. Yummy!
Happy Cooking!
Teauna

"Philly" Pound Cake

One of my favorites!!! This recipe is one that my mom has always kept around and used since I was little...and I often crave it. It is a versatile treat that can be served in so many ways and it also freezes very well. I always double the recipe and freeze some loaves to pull out later when I'm in a pinch. Absolutely perfect for when you have unexpected company..:-)

Try this:

One of my favorite things to do is cut it in slices then cubes, then layer with rinsed & sliced strawberries, vanilla pudding, and cool whip in a pretty bowl and serve for dessert. So easy and soooo good!

1 8 oz pkg cream cheese

3/4 c margarine

1 1/2 c sugar

1 1/2 tsp vanilla

4 eggs

2 c flour

1 1/2 tsp baking powder

Combine softened cream cheese, margarine, sugar and vanilla, mixing until well blended. Add eggs; mix at low speed until blended. Gradually add flour sifted with baking powder, mixing at low speed until blended. Pour into greased and floured 9x5-inch loaf pan. Bake at 325 for 1 hour 20 minutes. Cool 5 minutes; remove from pan. Sprinkle with powdered sugar, if desired.

* I use the small aluminum pans because they are easier to use, they cook more thorough and they are handier to freeze. I cooked them for about 1 hour and 15 minutes. Just watch them and take them out of the oven when the top of them springs back when touched. When I doubled the batch, it made 7 small loaves...

Happy Cooking!

Teauna

**PEPPERONI PIZZA ROLLS**

Bradey hasn't been feeling well this week and he hasn't been eating well so I decided maybe I could put something together that he would surely eat! Pepperoni pizza is one of his favorite foods, so I decided that I would put together some pepperoni pizza rolls. Not only are they extremely good, but very convenient. They should also freeze well.



Either start with your favorite bread dough recipe or just use 1 frozen loaf. If you are using your favorite recipe, let it have it's first rise before rolling out. If your are using frozen dough, let it thaw then follow the following directions.



Now just roll your dough out to about 1/4 inch thick in a big rectangle just like you were making cinnamon rolls.



Now make some pizza sauce. There is a recipe for homemade pizza sauce on the post titled "Personal Pan Pizzas". Spread the pizza sauce on your rectangle of dough. I just use the back of the spoon to spread it evenly across the dough. Make sure to go to all edges.

Now I used a combination of shredded parmesan cheese, mozzerella cheese, and colby jack cheese. Then cover with slices of pepperoni.

Now simply roll it in jelly-roll style as if you were making cinnamon rolls. Cut into 3/4-1" slices and place on well greased cookie sheet. Bake 15-20 minutes or until golden brown...

Serve with remaining warmed pizza sauce!

I hope you enjoy these as much as Bradey did!!!

Happy Cooking
*Teauna*

**Garlic-Cheesy Biscuits**

I wanted to make something different to go with my soup last night and I had no eggs. So this is what I came up with! They were a hit! This recipe makes 24 biscuits so you could freeze the left-overs if you can't eat them all! :-)

4 cups bisquick

1 cup shredded cheese (I used 1/2 cup cheddar and 1/2 cup mozzarella)

1 1/3 cups milk

1/4 cup butter, melted

1 tsp garlic salt

First combine bisquick an cheese in a large mixing bowl. Add milk and stir until just moistened. Don't overmix! Place tablespoons of dough on lightly greased cookie sheet. Bake at 450 for 8-10 minutes or until golden brown. Mix butter and garlic salt together and use pastry brush to spread on top of hot biscuits.

Happy Cooking!

*Teauna*

MOIST BANANA BREAD

Have I mentioned that I LOVE FALL? Well, I do! I love the fact that the house stays cool enough that I want to bake to warm it up. . . I love that it's hunting season so there's a demand for yummy easy-to-eat-on-the-go snacks. . . and I LOVE that bananas go brown quickly so that they're cheaper in the grocery stores and I can make yummy, moist banana bread! My mom has made this recipe since I can remember and it is so good! I can remember that she used to put chocolate chips on a couple of the loaves right before baking for us to enjoy. The aroma of the banana bread baking is AMAZING! When I bake this, I use the small tin loaves. I like that it bakes evenly and they are the perfect size for lunches, snacking, & freezing as they do freeze very well... if you have any left:-)

Preheat the oven to 350.

Grease and Flour 6 mini loaf pans.

5 lg bananas

4 eggs, well beaten

1 cup shortening

2 cups sugar

2 tsp soda

1 tsp salt

1 cup walnuts

4 cups sifted flour

Beat bananas to a liquid, then add eggs. Cream together shortening and sugar and add to bananas and eggs. Sift together flour, soda and salt mixture into bananas mixture. Add nuts and flour. Divide between the 6 prepared loaf tins. Place in oven on middle rack and bake 45-55 minutes until it bounces back when touched on top. You can sprinkle chocolate chips over the loaves just before baking for an extra special touch!

Enjoy!

Happy Cooking

*Teauna*