Banana Bread

4-6 Overly-Ripe Bananas
1/2 c. Melted Butter
2 t. Baking Soda
1/2 t. Salt
1 1/2 c. Sugar
2 Eggs
1 Tb. Vanilla
3 c. (ish) Flour (I say “ish” because depending on how many bananas you use, you may need a bit less/more to get a cake batter consistency)

Prepare two 4x8 loaf pans (or about 48 muffin cups) and preheat oven to 350*. Mix bananas and melted butter in mixer. Add baking soda and salt. Mix to combine. Add sugar, eggs, and vanilla then mix to combine. Once all previous ingredients are combined and smooth, add flour a cup at a time and mixing in between to determine if you need more/less.

Pour into prepared pans and bake for 50-60 minutes.

This one’s mine!

Creamed Corn Cornbread Muffins

Ingredients

for the homemade cornbread mix
• 3 cups flour
• 3 cups corn meal
• 3 tablespoons baking powder
• 2 teaspoons salt
• ½ cup sugar

for the Creamed Corn Cornbread Muffins
• 2 eggs
• 2 cups homemade cornbread mix
• ½ stick (¼ cup) melted butter
• 1 (14.75 oz) can creamed corn or cream style corn

Instructions

for the homemade cornbread mix
1. Add all ingredients for cornbread mix to a large mixing bowl and whisk to combine.
2. Transfer mixture to a 2-quart airtight container and secure the lid. You will need 2 cups of the cornbread mix to make the Creamed Corn Cornbread Muffins. Store the remaining cornbread mix for later use, see Notes.

for the Creamed Corn Cornbread Muffins
1. Preheat oven to 400°F. Lightly grease a 12-cup muffin pan.
2. Beat eggs in a medium sized mixing bowl.
3. Add 2 cups of cornbread mix, melted butter and creamed corn to mixing bowl and stir to combine.
4. Transfer mixture into prepared muffin pan, filling each cup evenly, about 2/3rd of the way full each.
5. Bake in the preheated oven for 12-13 minutes or until cooked through (a toothpick inserted in a muffin should come out clean).

Recipe from Joy Love Food.

Stuffed Pumpkin Muffins

Loaded Pumpkin Muffins
(Makes about 30 muffins)

*3C flour
*2C sugar
*4tsp. pumpkin pie spice
*1tsp. cinnamon
*1tsp. ground cloves
*1tsp. nutmeg
*1tsp. baking soda
*1tsp. salt
*2C pumpkin (not pumpkin pie mix, just pumpkin!)
*1 1/4 C vegetable oil
*4 eggs
*Cream cheese or variation *see explanation below*
*chopped nuts (optional)

*The original recipe calls for cream cheese only, however I wanted it to taste more like cheesecake. I bought a tub of the ready-made cheesecake filling to put in them, however taking a block of cream cheese and adding a dash of lemon juice, vanilla and some sugar would have the same basic effect. Or just use the cream cheese!
*form the cream cheese into a log on a piece of tinfoil and freeze, or put filling into a piping bag with a large open tip. Freezing it makes it easy to cut it into pieces and shove them down into your batter, I prefer to pipe the mixture in.

*preheat oven to 350 degrees, and grease or line your muffin tin.
*mix dry ingredients and wet ingredients separately then combine just until mixed through (lumpy is good!)
*fill muffin cups about half full
*pipe or press your cream cheese stuffs down into the batter
*Cover with topping of choice (I used pecans, and strudel (flour, sugar, cinnamon and butter crumbled on top) on top of mine.
*bake for 20-25 minutes. Or until toothpick comes out clean (careful not to stick the toothpick into the cream cheese, it won't ever come out clean from there haha!).
*let sit for 5 minutes in pan before you remove, careful the cheese stays really hot for awhile!

Recipe from Kelli, my culinary-genius-of-a-sister-in-law