Banana Nut Muffins

Preheat oven to 350
degrees. Spray PAM in
muffin tins. Reserve 1 Tb
of flour. Combine
remaining flour, baking
soda and salt in a bowl.
Melt butter and cool.
Mash the bananas in a
mixing bowl; add sugar
and whip until light and
fluffy. Add melted butter,
eggs and vanilla. Beat
until blended; fold in flour
½ at a time. Mix nuts and
chocolate chips with the
reserved 1 Tb of flour.
Fold into mixture. Scope
into muffin tins and bake
for 15- 18 minutes until
brown and a toothpick
comes out clean when
inserted in the center.

Zucchini Bread

In large bowl, mix together eggs, sugar, oil, and grated zucchini. Add vinegar. Fold in dry ingredients. Mix well and add nuts. Bake in two greased loaf pans at 350 degrees for one and a half hours.

Cranberry Cream Scones

Sift together flour, baking powder, sugar, and salt. Add cold butter, cut into small pieces, and blend until mixture resembles cornmeal. Mix together two lightly beaten eggs and cream. Mix with dried cranberries into flour mixture. Do not over mix- mix just until it forms dough. Pat out dough onto floured surface, about 3/4 thick, and cut with a 2 inch round cutter. Brush tops of scones with an egg wash of 1 egg lightly beaten with 1/3-cup milk. Sprinkle finishing sugar on top. Bake on an ungreased cookie sheet at 450 degrees for about 15 minutes or until tops are lightly browned.

Note: If scaling recipe please adjust ingredient amounts in method.

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