Coconut Banana Muffins

These make a great breakfast or after-school snack and are a great way to use up those bananas that have gotten a bit too ripe. Remember, if you have overripe bananas and don’t have time to bake, you can just pop them in the freezer, skins on or off. If you take the skins off, just freeze them in groups of three so you can easily pull out what you need for one batch of muffins.
1/2 cup butter
2 eggs
3 very ripe bananas, mashed together
1 tsp vanilla
2 cups flour (up to 1/2 cup whole wheat flour)
1 tsp salt
1 1/2 tsp baking powder
3/4 cup sugar
1/2 cup chopped walnuts
1/2 cup grated coconut 
Cream together the butter and eggs, then mix in the ripe bananas and vanilla. In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut. Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done.

Coconut Banana Muffins

These make a great breakfast or after-school snack and are a great way to use up those bananas that have gotten a bit too ripe. Remember, if you have overripe bananas and don’t have time to bake, you can just pop them in the freezer, skins on or off. If you take the skins off, just freeze them in groups of three so you can easily pull out what you need for one batch of muffins.

  • 1/2 cup butter
  • 2 eggs
  • 3 very ripe bananas, mashed together
  • 1 tsp vanilla
  • 2 cups flour (up to 1/2 cup whole wheat flour)
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 3/4 cup sugar
  • 1/2 cup chopped walnuts
  • 1/2 cup grated coconut 

Cream together the butter and eggs, then mix in the ripe bananas and vanilla. 

In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut. 

Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done.


(Source: )

Sparkling Hibiscus Champagne Cocktail
 
1 wild hibiscus flower
Champagne or Prosecco

 
Directions

Position the hibiscus flower at the bottom of a champagne flute and slowly fill it with your favorite bubbly. As the champagne fizzles, the hibiscus flower will open up and bloom in your glass. Once you drink your bubbly, refill it. Or, just nibble on the edible flower.

Sparkling Hibiscus Champagne Cocktail

1 wild hibiscus flower

Champagne or Prosecco

Directions

Position the hibiscus flower at the bottom of a champagne flute and slowly fill it with your favorite bubbly. As the champagne fizzles, the hibiscus flower will open up and bloom in your glass. Once you drink your bubbly, refill it. Or, just nibble on the edible flower.



Crispy Skillet Potatoes
Ingredients:2 medium red skin potatoes2 tsp. olive oil1/8 tsp. salt1/4 tsp. garlic powder1/4 tsp. onion powderPepper to tasteDirections:1- Scrub your potatoes clean. Dice into small, even pieces.2- Place in a pot, cover just to the top of the potatoes with water. Bring to a boil. Cook until fork tender, about ten minutes.3- Drain and set aside.4- In a nonstick skillet heat the oil.5- Add the potatoes and the seasonings, toss to coat, and then leave them alone for 5-7 minutes over medium heat. Do not flip or stir.6- Flip the potatoes and allow them to sit another 5-7 minutes.7- Check that all sides are golden and crisp. If not, continue allowing the potatoes to sit in the oil over the heat until golden and crisp.

Crispy Skillet Potatoes

Ingredients:
2 medium red skin potatoes
2 tsp. olive oil
1/8 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
Pepper to taste

Directions:
1- Scrub your potatoes clean. Dice into small, even pieces.
2- Place in a pot, cover just to the top of the potatoes with water. Bring to a boil. Cook until fork tender, about ten minutes.
3- Drain and set aside.
4- In a nonstick skillet heat the oil.
5- Add the potatoes and the seasonings, toss to coat, and then leave them alone for 5-7 minutes over medium heat. Do not flip or stir.
6- Flip the potatoes and allow them to sit another 5-7 minutes.
7- Check that all sides are golden and crisp. If not, continue allowing the potatoes to sit in the oil over the heat until golden and crisp.


Mint Chocolate Chip Cookies Recipe INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix1/2 cup butter or margarine, softened1/4 to 1/2 teaspoon mint extract6 to 8 drops green food color1 egg1 cup creme de menthe baking chips1 cup semisweet chocolate chunks
DIRECTIONS:
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Mint Chocolate Chip Cookies Recipe INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Healthy Cinnamon Banana Muffins
 

Yields 12 standard size muffins
1/3 cup unsalted butter, room temperature 1/3 cup sugar 1 large egg 4 over-ripe bananas, mashed 1/4 cup milk (I used almond milk) 1 teaspoon vanilla extract 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon nutmeg
Preheat oven to 350 degrees F. Lightly grease a muffin tin or line with baking cups.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and continue to beat. Mix in the mashed banana. Stir in milk and vanilla extract.
In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and nutmeg. Fold dry ingredients into wet until just blended.
Spoon the batter evenly between the muffin cups and bake for 15 to 20 minutes, or until an inserted toothpick comes out clean. Allow to cool and store in an airtight container at room temperature.
Serve warm, with a small pat of butter, or at room temperature.

Healthy Cinnamon Banana Muffins

 

Yields 12 standard size muffins

1/3 cup unsalted butter, room temperature 
1/3 cup sugar 
1 large egg 
4 over-ripe bananas, mashed 
1/4 cup milk (I used almond milk) 
1 teaspoon vanilla extract 
1 1/2 cups flour 
1 teaspoon baking soda 
1 teaspoon baking powder 
1 teaspoon cinnamon 
1/4 teaspoon nutmeg

Preheat oven to 350 degrees F. Lightly grease a muffin tin or line with baking cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and continue to beat. Mix in the mashed banana. Stir in milk and vanilla extract.

In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and nutmeg. Fold dry ingredients into wet until just blended.

Spoon the batter evenly between the muffin cups and bake for 15 to 20 minutes, or until an inserted toothpick comes out clean. Allow to cool and store in an airtight container at room temperature.

Serve warm, with a small pat of butter, or at room temperature.

Coconut Banana Muffins

These make a great breakfast or after-school snack and are a great way to use up those bananas that have gotten a bit too ripe. Remember, if you have overripe bananas and don’t have time to bake, you can just pop them in the freezer, skins on or off. If you take the skins off, just freeze them in groups of three so you can easily pull out what you need for one batch of muffins.
1/2 cup butter
2 eggs
3 very ripe bananas, mashed together
1 tsp vanilla
2 cups flour (up to 1/2 cup whole wheat flour)
1 tsp salt
1 1/2 tsp baking powder
3/4 cup sugar
1/2 cup chopped walnuts
1/2 cup grated coconut 
Cream together the butter and eggs, then mix in the ripe bananas and vanilla. In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut. Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done.

Coconut Banana Muffins

These make a great breakfast or after-school snack and are a great way to use up those bananas that have gotten a bit too ripe. Remember, if you have overripe bananas and don’t have time to bake, you can just pop them in the freezer, skins on or off. If you take the skins off, just freeze them in groups of three so you can easily pull out what you need for one batch of muffins.

  • 1/2 cup butter
  • 2 eggs
  • 3 very ripe bananas, mashed together
  • 1 tsp vanilla
  • 2 cups flour (up to 1/2 cup whole wheat flour)
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 3/4 cup sugar
  • 1/2 cup chopped walnuts
  • 1/2 cup grated coconut 

Cream together the butter and eggs, then mix in the ripe bananas and vanilla. 

In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut. 

Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done.


(Source: )

Sparkling Hibiscus Champagne Cocktail
 
1 wild hibiscus flower
Champagne or Prosecco

 
Directions

Position the hibiscus flower at the bottom of a champagne flute and slowly fill it with your favorite bubbly. As the champagne fizzles, the hibiscus flower will open up and bloom in your glass. Once you drink your bubbly, refill it. Or, just nibble on the edible flower.

Sparkling Hibiscus Champagne Cocktail

1 wild hibiscus flower

Champagne or Prosecco

Directions

Position the hibiscus flower at the bottom of a champagne flute and slowly fill it with your favorite bubbly. As the champagne fizzles, the hibiscus flower will open up and bloom in your glass. Once you drink your bubbly, refill it. Or, just nibble on the edible flower.



Crispy Skillet Potatoes
Ingredients:2 medium red skin potatoes2 tsp. olive oil1/8 tsp. salt1/4 tsp. garlic powder1/4 tsp. onion powderPepper to tasteDirections:1- Scrub your potatoes clean. Dice into small, even pieces.2- Place in a pot, cover just to the top of the potatoes with water. Bring to a boil. Cook until fork tender, about ten minutes.3- Drain and set aside.4- In a nonstick skillet heat the oil.5- Add the potatoes and the seasonings, toss to coat, and then leave them alone for 5-7 minutes over medium heat. Do not flip or stir.6- Flip the potatoes and allow them to sit another 5-7 minutes.7- Check that all sides are golden and crisp. If not, continue allowing the potatoes to sit in the oil over the heat until golden and crisp.

Crispy Skillet Potatoes

Ingredients:
2 medium red skin potatoes
2 tsp. olive oil
1/8 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
Pepper to taste

Directions:
1- Scrub your potatoes clean. Dice into small, even pieces.
2- Place in a pot, cover just to the top of the potatoes with water. Bring to a boil. Cook until fork tender, about ten minutes.
3- Drain and set aside.
4- In a nonstick skillet heat the oil.
5- Add the potatoes and the seasonings, toss to coat, and then leave them alone for 5-7 minutes over medium heat. Do not flip or stir.
6- Flip the potatoes and allow them to sit another 5-7 minutes.
7- Check that all sides are golden and crisp. If not, continue allowing the potatoes to sit in the oil over the heat until golden and crisp.


Mint Chocolate Chip Cookies Recipe INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix1/2 cup butter or margarine, softened1/4 to 1/2 teaspoon mint extract6 to 8 drops green food color1 egg1 cup creme de menthe baking chips1 cup semisweet chocolate chunks
DIRECTIONS:
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Mint Chocolate Chip Cookies Recipe INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Healthy Cinnamon Banana Muffins
 

Yields 12 standard size muffins
1/3 cup unsalted butter, room temperature 1/3 cup sugar 1 large egg 4 over-ripe bananas, mashed 1/4 cup milk (I used almond milk) 1 teaspoon vanilla extract 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon nutmeg
Preheat oven to 350 degrees F. Lightly grease a muffin tin or line with baking cups.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and continue to beat. Mix in the mashed banana. Stir in milk and vanilla extract.
In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and nutmeg. Fold dry ingredients into wet until just blended.
Spoon the batter evenly between the muffin cups and bake for 15 to 20 minutes, or until an inserted toothpick comes out clean. Allow to cool and store in an airtight container at room temperature.
Serve warm, with a small pat of butter, or at room temperature.

Healthy Cinnamon Banana Muffins

 

Yields 12 standard size muffins

1/3 cup unsalted butter, room temperature 
1/3 cup sugar 
1 large egg 
4 over-ripe bananas, mashed 
1/4 cup milk (I used almond milk) 
1 teaspoon vanilla extract 
1 1/2 cups flour 
1 teaspoon baking soda 
1 teaspoon baking powder 
1 teaspoon cinnamon 
1/4 teaspoon nutmeg

Preheat oven to 350 degrees F. Lightly grease a muffin tin or line with baking cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and continue to beat. Mix in the mashed banana. Stir in milk and vanilla extract.

In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and nutmeg. Fold dry ingredients into wet until just blended.

Spoon the batter evenly between the muffin cups and bake for 15 to 20 minutes, or until an inserted toothpick comes out clean. Allow to cool and store in an airtight container at room temperature.

Serve warm, with a small pat of butter, or at room temperature.

About:

This is for you, my mum and for me in the future. None of these recipes belong to me. Click photos for sources, etc.

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