banana bread muffins

This was my grandmother's award-winning banana bread recipe. I've modified it to fit into a busy afternoon of homework and soccer practice. Or you can bake them on the weekend, keep them in the freezer, and just pull them out as you want throughout the week.

put those over ripen bananas to good use-

the riper the better in these perfect after school snack muffins

zucchini bread

This is our family's favorite zucchini bread recipe.

Ingredients

• 3 eggs
• 1 cup oil
• 2 1/2 cups sugar
• 3 tsp. vanilla
• 1 tsp. salt
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1 tsp. cinnamon
• 3 cups flour
• 2 cups raw zucchini, grated
• 1 cup nuts, chopped (optional)

Directions

1. Combine eggs, oil, sugar and vanilla. Mix together.
2. Add the dry ingredients. Stir in zucchini (unpeeled) and nuts.
3. Bake in two greased/floured loaf pans or a 10 cup bundt pan at 325 degrees for about 1 hour or until done.

strawberry mini muffins

These muffins are super easy to make and are perfect for the I-spent-too-much-time-playing-and-not-enough-time-getting-ready little one to eat on the way to the bus stop. Just keep a bag in the freezer and breakfast is ready in no time.

Recipe from
Gifts from a Jar