Banana Crumb Muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. 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 melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. 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.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe

Blueberry Crumble Muffins

 

2 1/4 cups all-purpose flour
1 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/3 cup vegetable oil
2 large eggs
1/2 cup yogurt (thin out with milk if too thick) or buttermilk
1 teaspoon lemon or orange zest
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

1/3 cup sugar
1/3 cup all-purpose flour
3 tablespoons butter, cubed
1 teaspoon ground cinnamon

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.

To Make Crumb Topping:

Mix together 1/3 cup sugar, 1/3 cup flour, 3 T butter, and 1 teaspoon cinnamon. Mix with fork, and set aside.

To Make Muffin Batter:

Sift together 2 1/4 cups flour, 1 cup sugar, salt, and baking powder into a medium to large mixing bowl. Mix dry ingredients to combine thoroughly and make a well in the center. Place vegetable oil into a 1 cup measuring cup; add the eggs, yogurt or buttermilk, zest, and vanilla. Pour the liquid ingredients into the flour mixture and mix very gently just until combined. Gently crush about a third of the blueberries with your hands or a spoon, then lightly fold all the berries into the batter.

To Assemble and Bake:

Fill muffin cups right to the top (I like to use my 2 oz. cookie scoop for this), and sprinkle with crumb topping mixture (I was pretty generous in application and still had a little left over). Bake muffins for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Recipe

Blueberry Crumble Muffins

 

2 1/4 cups all-purpose flour
1 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/3 cup vegetable oil
2 large eggs
1/2 cup yogurt (thin out with milk if too thick) or buttermilk
1 teaspoon lemon or orange zest
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

1/3 cup sugar
1/3 cup all-purpose flour
3 tablespoons butter, cubed
1 teaspoon ground cinnamon

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.

To Make Crumb Topping:

Mix together 1/3 cup sugar, 1/3 cup flour, 3 T butter, and 1 teaspoon cinnamon. Mix with fork, and set aside.

To Make Muffin Batter:

Sift together 2 1/4 cups flour, 1 cup sugar, salt, and baking powder into a medium to large mixing bowl. Mix dry ingredients to combine thoroughly and make a well in the center. Place vegetable oil into a 1 cup measuring cup; add the eggs, yogurt or buttermilk, zest, and vanilla. Pour the liquid ingredients into the flour mixture and mix very gently just until combined. Gently crush about a third of the blueberries with your hands or a spoon, then lightly fold all the berries into the batter.

To Assemble and Bake:

Fill muffin cups right to the top (I like to use my 2 oz. cookie scoop for this), and sprinkle with crumb topping mixture (I was pretty generous in application and still had a little left over). Bake muffins for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Recipe

Mexican Lasagna

My inspiration for this recipe came from The Pioneer Woman but mine is quite a bit different and for way less people…

1 box of Old El Paso Mexican Rice
1 pound Lean Ground Beef (Next time I would use 2 pounds)
1 package of Taco Seasoning
1 Green Bell Pepper, seeded and chopped
1 whole Onion diced
3 jalapenos, seeded and diced
3 medium cans mild green chili’s diced (I used 3, because i love green Chili’s)
Corn Tortillas
Vegetable oil
1 packages (16 Ounces) Mexican Cheese Blend
2 cans (16 Ounce) Enchilada Sauce
1 Large can of diced tomatoes
1 large tomatoes chopped for garnish, and lettuce
Sour Cream, to taste
Cilantro, to taste

Preheat oven to 400 Degrees

Start the rice by following instruction on box…takes this about 20-25 to cook

then brown meat and ground up, and add taco seasoning as directed on Package

then take another medium skillet and heat to medium low heat and fill with 1/4 cup vegetable oil, or more as needed and heat until it sizzles/bubbles when adding a tortilla.

 

 

start chopping the Green/Red Bell Pepper, Onion, Jalapenos, Tomatoes, lettuce and Cilantro (Optional)

Once meat and rice are cooked start by adding one tortilla at a time to the hot oil, just drop the tortilla long enough that its covered on both sides with oil and it sizzles/bubbles a little, maybe 5 seconds, drain off in pan as best you can, then Place on a Paper towel to drain for a few minutes.

 

Then place in the bottom of casserole or baking dish so that it covers the bottom of the entire pan, overlapping is what you will have to do to cover the whole dish.

 

Then Layer over tortillas starting with ground beef, Rice, Green Chilli’s, Enchilada sauce, canned diced tomatoes, Green Bell Peppers, onion, Jalapenos, and cheese. Do three layers with tortillas and the layering with the meat, rice, Veggies. Top the Lasagna with the remaining cheese.

 

Bake at 400º for 30-35 minutes until cheese has melted and its bubbling.

 

When you remove from the oven and the Lasagna has cooled some, Sprinkle desired amount of cilantro over the top and serve with Chopped lettuce and Tomatoes and sour cream…Yummy Goodness!