Banana Muffins

Ingredients
1 cup mashed bananas
1 cup sour cream
3 tablespoons olive oil
3/4 cup honey
2 eggs
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1/2 cup white flour (if you want to use all whole wheat flour, you can. I just think they are a bit heavy that way.)
1/2 cup ground flax seed
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Directions
1. Preheat oven to 350*. Spray muffin tins with Pam or use paper liners.
2. Combine bananas and sour cream. Set aside. Combine oil and honey and beat in eggs one at a time. Stir in vanilla and banana mixture. Combine the flours, flax seed, baking powder, baking soda, and salt in a separate bowl. Stir into the banana mixture.
3. Fill muffin tins full of batter.
4. Bake 25 min or until a toothpick comes out clean.

Makes 12 muffins

Karen Hansen, adapted from Allrecipies.com

Cinnamon Rolls

4 c. hot water

2 T. instant yeast (I'm sure you could use regular yeast too, just proof it)

1/2 c. sugar

1 Tbsp salt

3 eggs

1 stick softened butter (or margarine)

2 c. potato flakes

4 c. flour

Combine all ingredients above and mix 10 min. Add 4-5 cups additional flour (I always end up having to add a little more than this, maybe because it is more humid in NE?). Knead until smooth and springy. The dough will be a little sticky, so just add whatever it takes to be able to handle it. Cover, rise until doubled (about 1 hour). Punch dough down. Divide into two (at least). Roll out into a large rectangle. Spread with additional melted butter, and sprinkle with sugar/cinnamon mixture, and nuts if desired.

I don't usually measure exactly at this part but I've included my best guess of how much I use. And this is for the full recipe, so only use half on each rectangle.

1/2 c. melted butter (more butter is yummy though :) )

1 c. sugar (I usually do half white granulated, half brown)

2 T. cinnamon

1 1/2 c. chopped nuts (I like walnuts. You could reduce the amount of nuts, or leave them out entirely. I think adding raisins would be a sin)

Roll dough up. Pinch at seam. Cut using floss, or a sharp serated knife about 3/4 in thick. Repeat entire process for remaining dough. Let rise again until almost double. Bake at 405 degrees. for 10-12 minutes.

Let cool slightly and top with glaze (I also never measure this part but, about 2 c. powdered sugar + 1/4 c. milk). Or you could use a cream cheese frosting.

This recipe makes a TON of cinnamon rolls, two baking sheets full or 48-60 rolls (or even more if you made them smaller). I have halfed the recipe before, and just used one egg and it worked just fine. If I know I am going to be delivering them, it's super convenient to bake them in those aluminum cake or pie pans and that way you don't have to worry about taking them out of the pan to deliver them, a trick my momma would sometimes use.

Sour Cream Banana Bread

1 C. Sugar
1/2 C. Oil
2 Eggs
1 C.  Mashed Bananas
1 tsp. Vanilla
1/2 C. Sour Cream
1 1/2 C. Flour
1 tsp. Baking Soda
1/2 tsp. Salt

Mix oil and sugar. Add eggs, bananas, vanilla and sour cream. Blend well. Add dry ingredients and mix on low speed until just moistened. Pour into a greased and floured large bread pan. Sprinkle with cinnamon and brown sugar. Bake at 350 for 1 hour.

Missy Thompson