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Banana Crunch Muffins
These muffins are a delicious way to use those over-ripe bananas.
Makes 6 muffins
cooking spray
Crumb topping:
¼ cup unbleached, all-purpose flour
3 tablespoons light brown sugar
2 tablespoons unsalted butter, cold and cubed
½ teaspoon ground cinnamon
¼ cup pecans, toasted and chopped
pinch kosher salt
Muffin batter:
1 cup unbleached, all-purpose flour
1½ teaspoons baking powder
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
1 small, ripe banana, mashed
¼ cup packed light brown sugar
¼ cup whole milk
¼ cup vegetable oil
1 large egg, slightly beaten
¼ cup pecans, toasted and chopped
1. Lightly coat a standard 6-cup muffin pan with cooking spray.
2. Prepare the crumb topping: In a small bowl, mix the ingredients for the
topping together with a fork; reserve.
3. Make the muffin batter: Stir together the flour, baking powder, salt and
cinnamon in a small bowl. In a medium bowl, using a handmixer on
medium speed, mix the banana, brown sugar, milk, oil and egg
together until well blended. Add the dry ingredients and nuts and mix
on low until just combined.
4. Spoon evenly into prepared muffin cups and top with the crumb
topping.
5. Adjust the rack to position 1 and preheat by selecting Bake with
Convection at 400°F for 15 minutes. When the oven beeps to signal
that it is preheated, put muffins in. Start checking the muffins at 12
minutes so that the crumb top does not get too dark. Muffins are done
when evenly golden and a cake tester comes out clean when muffin
is pierced.
Nutritional information per muffin:
Calories 364 (50% from fat) • carb. 41g • pro. 5g • fat 21g • sat. fat 4g
• chol. 47mg • sod. 274mg • calc. 42mg • fiber 2g
Ultimate Nachos
The key to these nachos is to layer the cheese between the chips.
This way everyone gets a bit of cheese with every bite!
Makes 8 to 10 servings
8 cups tortilla chips (this is an estimate – you need enough
to cover the bottom of the baking pan, but can have more
or less depending on how many mouths you need to feed),
divided
2½ cups shredded Cheddar and/or Monterey Jack, divided
¾ cup refried beans (about ½ of a 15.5-ounce can)
2 small to medium tomatoes, seeded and chopped
1 jalapeño, halved, seeded and thinly sliced
4 scallions, thinly sliced
1 can (4.5 ounces) chopped green chiles
1 cup sliced black olives (These can be purchased pre-sliced.
Be sure to drain them first.)
salsa, guacamole and sour cream for serving
lime wedges, for serving