Banana Oat Muffins

This recipe is adapted from Anne's Banana Oatmeal Muffins in the Among Friends cookbook by Roxie Kelley and Shelly Reeves Smith.  My oldest son loves oatmeal and this recipe is one of his favorite  after school snacks.  For me it's all about that crunchy, crackly, sugary top.

INGREDIENTS

1 cup oats, not instant

1 cup boiling water

3 bananas, mashed

2 eggs, lightly beaten

1 1/4 c. sugar

3/4 c. vegetable oil

1 cup buttermilk

1 tsp. vanilla

2 cups AP flour

1 cup white whole wheat flour

2 1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

 cinnameg sugar for sprinkling on top (1/4 c. sugar, 1 tsp. cinnamon, 1/4 tsp. nutmeg, pinch salt)

PROCESS

Preheat oven to 375.

In a small bowl pour hot water over oats and set aside.

In a large mixing bowl stir together bananas, eggs, oil, buttermilk, vanilla and sugar.

Add flours, soda, salt, cinnamon and nutmeg.    Mix until combined.  
Add moistened oatmeal and combine well.

Pour into 12 greased and or papered muffin cups or into greased loaf pan.

Bake muffins 21 minutes at 375.

Bake loaf 30 minutes at 375.

Linking with

Kathy's Caramel Rolls

Caramel rolls are not sticky buns, nor are they meant to be chewy.  Caramel rolls are like cinnamon rolls with soft, creamy caramel topping instead of icing.  I was blessed to have married a man whose mother is famous for her caramel rolls.  Never a holiday has passed when tray after tray of these rolls aren't pulled from the freezer, having been made in advance, to grace our breakfast plates.  It is hard to pass by the tray all afternoon without secretly swiping a fingertip through the caramel to taste it again.  Best of all this recipe could not be easier!

INGREDIENTS
2  12 count bags frozen Rhodes Cinnamon Rolls, frosting in bags will not be used

1 quart heavy cream
1 bag light brown sugar
2 tsp. vanilla
salt

PROCESS
Coat three 9x13 pans with cooking spray.   
Divide rolls evenly among pans.  Allow to raise 2 1/2 hours.  
In a large microwave safe bowl mix sugar and cream and microwave for 2-3 minutes.
Stir in vanilla and a dash of salt.  Mix until sugar and cream are well combined.
Pour approximately  two cups of sauce over each pan of rolls.
Cover pans with cling wrap and allow to raise another 2 1/2 hours.
Preheat oven to 350 and bake rolls, uncovered, for about 30 minutes.
Rolls will be browned and sauce will be slightly runny.
Remove from oven.  When completely cooled, turn out onto large sheet of foil. 
Can be tightly wrapped in foil and frozen for up to two months. 
Microwave individual rolls about 20 seconds before serving.

Blueberry Bliss Muffins

I am going through pints of fresh blueberries like candy these days.  They seem to hop into my grocery cart all on their own and then cover my morning cereal, polka dot my fruit salad and on Saturday mornings, they beg to be baked into soft, warm muffins.

INGREDIENTS

1 1/2 cups unbleached, all-purpose flour

1/2 cup white whole wheat flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

dash of ground nutmeg

2 eggs, lightly beaten

1 cup regular sour cream (light does not work as well)

6 Tbsp. butter, melted and allowed to cool

one pint fresh blueberries

cinnameg sugar* for topping

PROCESS

Preheat oven to 350. Spray muffin tine or use paper liners.  (makes 18 muffins)

Whisk dry ingredients together.  Add wet and stir only a few times.  Add blueberries and fold in gently until batter is thick and blended. 

Scoop into tins and top each with a sprinkle of cinnameg sugar.

Bake  20-25 minutes.

*Cinnameg Sugar
In a small bowl mix together 1/4 cup sugar, 1 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, and a pinch of salt.

Linking up with 

All Things Inspired ~ Week 19 

and

 Tatertots and Jello.

After Dinner Creamy Coffee

Next time you invite guests over for dinner, save some time and effort by serving coffee for dessert.

INGREDIENTS
1 pot double strength coffee (or espresso if you have a machine)
1 cup heavy whipping cream
2 T. white sugar


PROCESS
Pour cold cream and white sugar into a large, deep bowl.  Using an immersion blender, blend on high until cream is very thick. (use beaters if you don't have and immersion blender)
Store whipped cream in the fridge until time to serve dessert. (can keep well for 1-2 days!)
While clearing dinner dishes, brew coffee.
Place a dollop of whipped cream in each cup and place before guest.
Pour hot coffee over cold cream and enjoy!

Linking with The Beach Cottage Good Life Wednesdays.