Apple Muffins

• 2 cups sugar (or use 1½ cups for a less sweet muffin)
• 2 eggs
• 1 cup oil
• 1 Tablespoon vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 cups peeled, cored, diced apples (around 3 apples)
• Brown sugar for topping (around ½ cup)

Instructions

1. Preheat oven to 350 degrees and line muffin pan with paper liners.
2. Cream together sugar, eggs, oil, and vanilla. Sift flour, baking soda, salt, and ground cinnamon (I never sift and they turn out fine). Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick. Add the diced apples.
3. Fill paper liners almost to the top, about ¾ of the way full. Sprinkle with brown sugar.
4. Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.

From: http://www.the-girl-who-ate-everything.com/2010/02/apple-muffins.html#ohziUPymdHpXXZDV.99

Banana Bread From Heaven

I made 2 smaller loaves rather than one big loaf.
Jill Dorrough

1 2/3 cups flour 1 tsp baking soda 1/4 tsp ground cinnamon 1/2 tsp salt 1 cup + 2 TBSP sugar 2 eggs 1/4 c vegetable oil 3 1/2 very ripe bananas, mashed 1/4 c. applesauce 2 TBSP sour cream 1 tsp vanilla 2/3 cup walnuts or pecans, toasted and chopped Directions: Preheat the oven to 350. Butter a 9''x4'' loaf pan. Sift together the flour, baking soda, cinnamon, and salt and set aside. Beat the sugar and eggs with a whisk until light and fluffy. Drizzle in the oil. Add the bananas, applesauce, sour cream, and vanilla. Fold in the flour mixture and nuts. Pour into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Number Of Servings:1 large loaf

Best Banana Bread

This is from the Martha Stewart Baking Handbook. It is the best banana bread recipe I have ever tried. I prefer to use sweetened coconut rather than non-sweetened.   Allison Hottinger

3 cups all-purpose flour 1 tsp baking soda 3/4 tsp salt 3 large eggs 2 cups sugar 1 1/3 cups vegetable oil 2 tblsp pure vanilla extract 1 1/2 cups ripe mashed banana (about 3 medium) 1 cup unsweetened shredded coconut 1 cup walnuts or pecans (toasted and finely chopped) 1/2 cup buttermilk Preheat oven to 350. Coat pans with cooking spray. In large bowl, whisk together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with paddle attachment, beat the eggs, sugar, and vegetable oil on medium-low speed until combined. Beat in the flour mixture. Add the vanilla, banana, coconut, nuts, and buttermilk, and beat just to combine. Divide batter evenly between prepared pans; smooth with spatula. Bake, rotating pans halfway through, until a cake tester inserted in the center comes out clean, 60 to 65 minutes (45 minutes for miniloaf). Transfer to a wire rack to cool for 10 minutes. Remove loaves from pans and let cool completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 1 week, or frozen for up to 3 months. Number Of Servings:Makes two 9x5 inch loaves or six 6x2 1/4 miniloaves.