Lemon Muffins

Ingredients:

2 cups sugar
4 tbsp butter (1/2 stick)
2 tsp vanilla extract
2 tsp lemon extract (or I used 5-6 drops lemon essential oil instead)
2/3 cup of fresh lemon juice
1 cup oil (I used canola)
6 eggs
zest of two lemons

3 cups flour
1 tsp baking powder
1 tsp baking soda
Sugar Sprinkles (optional)

Directions:
Preheat oven to 350 degrees.  Mix sugar, butter, vanilla, lemon extract, lemon juice, oil, eggs and lemon zest. Add in and mix flour, baking powder, baking soda.  Put cupcake liners in muffin tin.  Fill to about 2/3 full.  I sprinkled sugar sprinkles on top of the muffins before baking.  Bake until cupcakes are done (don't overbake).  I think I baked them for 11-15 minutes but time will vary based on your oven.  You can also make this in a bread pan but you'd need to cook it longer and grease the pan first.  I did it both ways and like the muffins a lot more.  This recipe was originally supposed to be a copycat recipe for the Starbucks Lemon Loaf but I altered it a little and didn't use the glaze they suggested.  If you want to try the glaze, it is 2 cups powdered sugar, 4 tbsp skim milk, and 1 tsp lemon extract (or a few drops of lemon essential oil).  Combine those ingredients and pour over the cooled muffins or loaf.

Pineapple Coconut Oil Banana Bread

2 large eggs

1/3 cups coconut oil, melted (or can use canola oil instead

1/4 cup Greek yogurt

1 1/4 cups granulated sugar

1/4 cup light brown sugar

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 to 1 1/4 cups mashed ripe bananas (2 large or 3 small ripe bananas)

handful of shredded coconut

Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with Pam spray; set aside. 

In a large bowl combine the eggs, coconut oil, greek yogurt, sugars, vanilla, bananas, pineapple and whisk to combine. Add the flour, baking powder, baking soda, and stir to just incorporate; don't overmix.  Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean (banana bread is gooey and it may not come out perfectly clean). My bread was browning too fast on the top, so I covered it with foil and lowered oven temperature to 325F in last 15 minutes of cooking. Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling. Bread will keep for up to 1 week in an airtight container or large Ziplock at room temperatureMmay be frozen for up to 3 months.

I based my recipe off of this one I found on Pinterest.

Strawberry Bread

2 cups chopped strawberries (washed and hulled)

3 cups all purpose flour

1 1/4 cup sugar

4 1/2 tsp baking powder

4 eggs

2/3 cup canola oil

1 tsp vanilla extract

8-10 drops of Lemon Essential Oil

Begin by preheating your oven to 350 degrees.   In one bowl add your flour, sugar, baking powder and salt.  Whisk to mix well.  In another bowl whisk together the eggs, canola oil, vanilla extract and lemon zest.  Gently add the strawberries.  Don’t over mix.  Add the wet ingredients to the dry ingredients.  Place batter in two greased 4 X 8 baking pans in the oven for 45 minutes or until done.  Makes 2 fabulous loaves.

Lemon Zucchini Pineapple Bread

3 c. all purpose flour

1 1/4 c. sugar
4 1/2 tsp. baking powder
4 eggs
2/3 c. canola oil
1 8 oz. can of crushed pineapple, drained well (I chopped up pineapple chunks since I was out of crushed)
2 c. zucchini grated
8-10 drops of Lemon Essential Oil

Preheat your oven to 350 degrees.  Grab 2- 4″ X 8″ baking pans and grease well.  In a medium sized bowl mix the flour, sugar, baking powder and salt. Mix well.  In a separate bowl, whisk together the eggs, oil, pineapple, zucchini and lemon.  Add wet ingredients to the dry ingredients.  Mix until moistened.  Do not over mix.  This will look like a thick cake batter, and that is okay, it’s supposed to be that way.  Add the mixture to the two baking pans and bake for 45 minutes.  Makes two fabulous loaves.  Enjoy!

Lion House Banana Bread

I got this recipe from a friend of a friend and made it last night - YUMMO!  The only thing I need to figure out is exactly how long to bake it since I think I slightly overcooked it.  This is a picture of how the bread is supposed to look.  My bread looked darker.

This recipe made 2 large loaves of bread and 5 tiny ones.

6 large very ripe bananas or 8 medium ones
4 eggs
2 cups sugar
3/4 cup oil (I used canola)
4 cups flour
1 t baking soda
2 t salt (I left this out because we are watching salt intake)
2 t baking powder
1/2 cup chopped walnuts (I left these out because we don't like nuts in banana bread)

Mix bananas, eggs, sugar and oil together.  Add flour, baking soda, and baking powder and mix.  Don't overmix.

Bake at 325 degrees for 45-50 minutes (this was too long of a bake time in my glass bread pans, adjust your bake time depending on your oven, bakeware, altitude, etc.).

Banana Bread Delight

1/2 cup butter, room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 tsp vanilla
1/2 cup chopped walnuts or pecans (optional)

Preheat over to 350 degrees.  Put butter (or use Pam spray) on a loaf or muffin pan or 9x13 pan.  With an electric mixer, cream butter and sugar until light and fluffy.  Add eggs, then add bananas, sour cream and vanilla and mix well.  Add flour, baking soda and salt and mix.  Stir in nuts as desired.  Pour into prepared pan.

Bake at 325 degrees.  Baking time will vary depending on size of pan used.  Just keep an eye on it and pull out when it is looks cooked.

Low-Fat Strawberry Banana Oat Muffins

1 1/2 cups wheat or white flour (or mix of both)
1 cup Coach's oatmeal (or regular oatmeal)
1/2 to 3/4 cup sugar
2 teaspoons baking soda
2 ripe bananas, mashed
1 teaspoon vanilla
1/2 cup skim milk
1/4 cup egg substitute or 1 egg or 2 egg whites
2 tablespoons Canola oil
1 cup strawberry, diced

Directions:
 1 Preheat oven to 350.
2 Mix all wet ingredients and oats in a bowl and let sit for a while.
3 Add all dry ingredients.
4 Spray a 12 hole muffin pan with cooking spray.
5 Fill muffins 3/4 full and place in oven for 12-13 minutes or until not gooey.

Everyone LOVED these muffins, even my picky eater.  They are moist because of the bananas and strawberries.

Banana Bread

From: Karen Jarvis’ Grandma

½ cup butter
1 cup sugar
2 eggs
2-3 ripe bananas
2 cups flour
1 tsp. Baking soda
½ tsp. Salt

Combine all ingredients. Bake at 350 degrees for 50 minutes. Makes 1 loaf. I like to make several mini loaves instead or one big one (bake for less time then).

Dilly Casserole Bread Recipe

1 pkg. yeast softened in 1/4 c. water.

Combine in mixing bowl:
1c. creamed cottage cheese
2 Tb. sugar
2 Tb.minced onion
1 Tb. butter
2 tsp. dill seed
1 tsp. salt
1/4 tsp. soda
1 unbeaten egg

Add 2 1/4 - 2 1/2 C. flour to form a stiff dough, beating well after each addition.

Cover and let rise in warm place until light and doubled in size. ( 50 - 60 min.)

Stir down dough and turn into well greased 8 in. round casserole. Let rise in warm place until light 30-40 min. Bake at 350 degrees for 40 -50 min. until golden brown. Brush with soft butter and sprinkle with salt. Makes 1 round loaf.

From Lorretta Derr