Directions
- Preheat oven to 350° for loaf pans or 400° for muffin pans.
- Grease two 8 ½-inch loaf pans or line two muffin pans with muffin cups.
- Cream margarine and sugar in the bowl of an electric mixer. Add eggs and bananas and blend until bananas are thoroughly mashed.
- In a separate bowl, sift the flour, salt and baking soda. Stir in wheat germ and nuts, if desired.
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Add dry ingredients to the banana mixture and blend just until mixed. Pour the batter into prepared pans, dividing evenly.
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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
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2 c. flour
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1 c. sugar
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2 t. baking powder
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¼ t. salt
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1 large egg at room temperature
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1 c. milk
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4 T. of unsalted butter, melted
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½ c. chopped, dried cranberries
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½ c. finely chopped nuts
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Non-stick cooking spray
Directions
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Preheat oven to 400° F. Coat muffin pan with non-stick spray.
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Sift flour, sugar, baking powder and salt together.
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Whisk the egg, milk and melted butter together.
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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.
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Fold in cranberries and pecans. The batter will be lumpy; do not over-mix.
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Fill the tins ? full, being careful not to drip batter on the edge of the tins.
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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:
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2 eggs or ½ c. egg substitute
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2 T. 1 percent milk
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3 - 4 T. green bell pepper
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2 T. onion
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6 cherry tomatoes
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1 leaf fresh basil
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2 - 4 T. shredded 2 percent cheddar or mozzarella cheese
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Salt and pepper to taste
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Non-stick cooking spray
Directions:
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Finely chop bell pepper, onion and tomatoes. Slice basil into threads.
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Whisk together eggs or egg substitute, milk, salt and pepper.
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Heat non-stick skillet on medium-high heat. Coat skillet with cooking spray. Sauté chopped veggies, except basil, until onions are transparent.
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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.*
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When done, sprinkle with 2 T. cheese and fold in half. Continue to cook until done.
*Option – After adding egg mixture to veggies, add cheese and stir until eggs are scrambled to taste.
