Best Banana Muffins EVER!

These are SO SO moist, rich and dense...pretty much like a dessert! Enjoy:)

BANANA MUFFINS

2 1/4 cups all purpose or white whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup melted butter
2 cups firmly packed brown sugar
2 large eggs
2 large extra ripe bananas (peeled and mashed)
1 teaspoon vanilla
1/2 cup walnuts or pecans, chopped

In a large bowl, sift together the flour, salt, baking powder, and cinnamon. In a separate bowl, mix the butter and brown sugar. Stir in the eggs, then add the bananas. Stir in the vanilla.

Combine the liquid mixture with the dry ingredients, stirring together only until mixed. Stir in chopped nuts.

Transfer the batter into greased muffin cups, filling 2/3 full.

Bake in a 350°F oven for 20-25 minutes or until a toothpick inserted in a center comes out clean.

Makes 18 to 20 muffins.

Coffee Cake

1 cup pancake mix
1/3 cup sugar
1/3 cup milk
1 egg
1/4 cup butter, melted

Mix together and pour into greased eight inch round or square pan. Double for 9x13 pan. Mix below ingredients for topping until crumbly. Sprinkle over top of batter and bake at 375 for 20 minutes. Serve with jam or syrup. Enjoy!

Topping:
1/3 cup brown sugar
1/3 cup flour or pancake mix
1/3 teaspoon cinnamon (optional)
2 tablespoons melted butter

German Pancakes

6 eggs
1 c. flour
4 tbsp butter or margarine
1 c. milk
¼ tsp. salt

In a bowl, combine eggs, milk, flour, and salt; beat until fluffy and smooth. Put 2 tbsp. butter in each of two pie pans; as oven preheats. Pour half of batter in each pan. Bake at 450 degrees for 20 min. Serve with syrup, warm jam or fruit.

Basic Breakfast Crepes

INGREDIENTS
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

DIRECTIONS
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
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 crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.


I also add about an 1/8 cup of sugar and a teaspoon of vanilla to sweeten them up a little. The vanilla in the batter makes a yummy aroma at breakfast time!

Toppings....This is where you get to be creative! Here are some things we have tried:
Maple Syrup
Smuckers Boysenberry and Strawberry Syrup with whip cream
Butter and powdered sugar (put butter on crepe while its hot so it can dissolve the powdered sugar)
Banana Pudding, Whip Cream, Banana slices (tastes like Banana Cream pie)
Peaches, Strawberries and Blueberries

When we were in France here are some of the crepes we tried:
Nutella
Nutella and Bananas
butter and regular sugar
egg, ham and cheese (breakfast sandwich)


You can also make crepes as a dessert...they are yummy with ice cream in them with chocolate and caramel drizzled over.
If you try any other ideas that are yummy, be sure to comment and let the rest of us know!