Blue, Blueberry and Banana Muffins

These muffins are blue. Not sad, but literally the colour blue. The combination of moist, banana batter with thawed frozen blueberries make this batter dance together and swirl.

I love the combination of banana and berry in muffin form. My absolute favorite muffin is my Strawberry Banana Muffin recipe, but this is definitely a close second, and an absolute hit with my boyfriend who requested I make these “as soon as the bananas rot”. Nice wording, I know.

To make these muffins line a 12-cup muffin pan with baking cups.

Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.

Combine the egg, mashed banana, and melted butter in a large bowl and stir until thoroughly blended.

Add the flour mixture to the banana mixture and stir until just moist.

Add the blueberries until the mixture starts to become nice and blue. If you don’t want blue muffins, use fresh blueberries, or coat your thawed frozen blueberries with flour before adding them to your muffin batter.

Divide batter evenly among 12 muffin cups, filling each 2/3 full.

Bake until the tops of the muffins spring back when lightly touched, and are nicely browned.

After you take the muffins out of the oven, immediately place them on a wire rack to cool. Enjoy!

Blueberry Banana Muffins
Makes 12 muffins
5 weight watchers points per muffin

Ingredients:
1 1/2 cups unbleached, all-purpose flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1 1/2 cups mashed banana (3 or 4 large bananas)
1/2 cup unsalted butter, melted and cooled slightly
3/4 cup blueberries (I used thawed wild blueberries)

Directions:
Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking cups (you can grease the muffin pan if you don’t have muffin cups).
Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.
Combine the egg, mashed banana, and melted butter in a large bowl and stir until thoroughly blended.
Add the flour mixture to the banana mixture and stir until just moist.
Add the blueberries until the mixture starts to become nice and blue. If you don’t want blue muffins, use fresh blueberries, or coat your thawed frozen blueberries with flour before adding them to your muffin batter.
Divide batter evenly among 12 muffin cups, filling each 2/3 full.
Bake for 20 to 25 minutes, or until the tops of the muffins spring back when lightly touched.
Remove muffins from pan immediately and place on a wire rack to cool.

Easy Lemon Crumb Bars

This morning has been awesome. I woke up early, opened my cupboards and went through all of my “to bake” lists from 2010. There were so many recipes, I hardly knew where to start. Since it’s still January and I’m trying not eat too many double chocolate cheesecake pieces, I decided to go with an old favorite of mine.

Lemon Crumb bars are easy, and can be cut nicely into bite sized pieces. Plus, the light lemon taste makes this bar feel like a light snack.

To begin, chop up your butter stick into little pieces.

In a large bowl, place the cake mix, butter, and egg.

Beat the cake mix, butter, and egg until crumbly.

Stir in cracker crumbs, set aside 2 cups for topping.

Press remaining crumb mixture into a 13-inch x 9-inch baking dish, coated with cooking spray.

Bake at 350 degrees for 18-20 minutes or until edges are lightly browned.

In a small bowl, beat the egg yolks, condensed milk, and lemon juice.

Pour over crust, sprinkle with reserved crumb mixture. Bake for 20-25 minutes or until edges are lightly browned.

Cool on a wire rack. Cut into bars. Store in the refrigerator.

Done and done! Easy Peasy.

Lemon Crumb Bars
Makes 2 dozen bars

Ingredients:
1 package (18-1/4 oz) of lemon cake mix
1 stick (1/2 cup) cold unsalted butter
1 egg
2 cups crushed saltines (1 whole package)
3 egg yolks
1 can (14 oz) sweetened condensed milk
1/2 cup lemon juice

Directions:
1.In a large bowl, beat the cake mix, butter, and egg until crumbly. Stir in cracker crumbs, set aside 2 cups for topping.
2. Press remaining crumb mixture into a 13-inch x 9-inch baking dish, coated with cooking spray. Bake at 350 degrees for 18-20 minutes or until edges are lightly browned.
3. In a small bowl, beat the egg yolks, condensed milk, and lemon juice. Pour over crust, sprinkle with reserved crumb mixture. Bake for 20-25 minutes or until edges are lightly browned.
4. Cool on a wire rack. Cut into bars. Store in the refrigerator.

White Chocolate Macadamia Nut Cookies

Aren’t cookies awesome? I absolutely adore the little mounds of sugar and butter. When I was in high school I used to love walking up to Subway at lunch and getting two chocolate chip cookies with my six-inch roasted chicken sub. My taste buds have changed a lot since then. I have given up meat for one thing, but also I like to try different kinds of cookies. I will pretty much try anything. Recently I tried re-creating the Subway white chocolate macadamia nut cookie and not to be self-centered or anything buuuuut I nailed it! This recipe dishes out thin, soft, chewy cookies, that linger in your mouth. I’m happy.

To begin, combine flour, baking soda, and salt in a medium bowl.

Beat the butter, sugars, eggs, and vanilla until thoroughly blended in another medium bowl.

Chop some white chocolate chunks. Also, chop some macadamia nuts.

Add the flour mixture to the butter mixture, stirring until thoroughly blended. Stir in the white chocolate and nuts.

Drop the dough by tablespoonfuls about 2 inches apart on greased, prepared baking sheets. Bake for 8 to 10 minutes, or until lightly golden.

Cool for 5 minutes on the baking sheet.

Transfer to a wire rack to cool completely.

Eat the little beauties!

White Chocolate Macadamia Nut Cookies
This recipe makes about 6 dozen cookies.

Ingredients:
3 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
12 ounces (12 squares) white chocolate, chopped
2 cups coarsely chopped macadamia nuts

Directions:
1. Preheat oven to 350 F. Lightly grease three baking sheets with baking spray or butter. Combine the flour, baking soda, and salt into a medium bowl.
2. Using an electric mixer on high speed, beat the butter, sugars, eggs, and vanilla until thoroughly blended. Add the flour mixture to the butter mixture, stirring until thoroughly blended. Stir in the white chocolate and nuts.
3. Drop the dough by tablespoonfuls about 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, or until lightly golden. Cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.