Directions

1. Preheat oven to 350° for loaf pans or 400° for muffin pans.
2. Grease two 8 ½-inch loaf pans or line two muffin pans with muffin cups.
3. Cream margarine and sugar in the bowl of an electric mixer.  Add eggs and bananas and blend until bananas are thoroughly mashed.
4. In a separate bowl, sift the flour, salt and baking soda.  Stir in wheat germ and nuts, if desired.
5. Add dry ingredients to the banana mixture and blend just until mixed.  Pour the batter into prepared pans, dividing evenly.
6. Bake loaves for 50 minutes or muffins for 18-20 minutes, until the tops spring back when gently pressed.

Cranberry Nut Muffins

Makes 36 mini muffins or 15 regular muffins

Ingredients

• 2 c. flour
• 1 c. sugar
• 2 t. baking powder
• ¼  t. salt
• 1 large egg at room temperature
• 1 c. milk
• 4 T. of unsalted butter, melted
• ½ c. chopped, dried cranberries
• ½  c. finely chopped nuts
• Non-stick cooking spray

Directions

1. Preheat oven to 400° F.  Coat muffin pan with non-stick spray.
2. Sift flour, sugar, baking powder and salt together.
3. Whisk the egg, milk and melted butter together.
4. Make a well in the center of the dry ingredients and add the liquid mix all at once.  Stir with a wooden spoon until dry ingredients are just moistened. 
5. Fold in cranberries and pecans.  The batter will be lumpy; do not over-mix.
6. Fill the tins ? full, being careful not to drip batter on the edge of the tins.
7. Bake until golden brown, approximately 12-15 minutes.  The muffins are done when a small knife inserted in the center comes out dry.  Cool for 5 minutes before removing from pan

Confetti Omelets

Makes 2 servings

Ingredients:

• 2 eggs or ½ c. egg substitute
• 2 T. 1 percent milk
• 3 - 4 T. green bell pepper
• 2 T. onion 
• 6 cherry tomatoes
• 1 leaf fresh basil
• 2 - 4 T. shredded 2 percent cheddar or mozzarella cheese
• Salt and pepper to taste
• Non-stick cooking spray 

Directions:

1. Finely chop bell pepper, onion and tomatoes.  Slice basil into threads.
2. Whisk together eggs or egg substitute, milk, salt and pepper.
3. Heat non-stick skillet on medium-high heat. Coat skillet with cooking spray.  Sauté chopped veggies, except basil, until onions are transparent. 
4. Pour egg mixture and basil into skillet with veggies and cook until egg solidifies around edges. Lift edges occasionally to allow egg mixture to cook under omelet.* 
5. When done, sprinkle with 2 T. cheese and fold in half. Continue to cook until done.