Banana Carrot Oreo Muffins with crumb topping

This is such a quick easy recipe and it's made in one bowl, how great is that!  It's always best to use banana's that are really ripe, but if you only have fresh you can pop them in the microwave for about 30 seconds and they'll mush right up.  I always keep banana's in the freezer just in case I have to make something quick.

350° makes 11 regular size muffins or one loaf pan.

Ingredients:
1 1/2 cup flour
1 large egg
1/3 cup oil
1 tsp baking soda
1 tsp cinnamon
1/2 tsp fresh nutmeg
1/4 allspice
1/2 cup sugar
pinch of salt
2 over ripe bananas
1 carrot shredded
5 or 6 oreo cookies smashed or ground up
** optional nuts and raisins**

crumb topping
1/2 cup powdered sugar
1./2 al flour
4 TBL melted butter
1 tsp cinnamon
extra powdered sugar if you want to sprinkle on top when cooled.


Preheat oven 360° and line muffin tin or spray really well.  Same if you're using a loaf pan
cooking time for muffins 16-202 minutes   loaf   55-65 minutes  both done when toothpick inserted comes out clean.

In large bowl mash banana's then add oil and carrots.  Mix .. Add egg, vanilla, and sugar, mix with a spatula.  Stir in dry ingredients and oreos.  Add the nuts and raisins now if you're going to put them in.  Make the crumb topping.  Use a large ice cream scoop and fill muffin tins, they will rise nicely.  Put the crumb topping on before you bake.  Bake at 350° for about 16-20 minutes cool and enjoy!

Thanks for stopping by, have a great week and Always Remember to Find the Time to do ALL the things You Love.
Donna

Filled Carrot Cake Muffins

These were a Monday work treat, I must say they came out looking Awesome.  They were a big hit at work too.  Hope you'll give them a try.  See the cream cheese trying to ooze out the top?
adapted from here

This recipe made 14 regular size muffins

Ingredients

For Carrot Cake Muffins:

• 2¼ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup light brown sugar (firmly packed)
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ¾ teaspoon salt
• 2 large eggs
• ¾ cup water
• ⅓ cup vegetable oil
• 1 cup grated carrots (about 2-3 medium carrots)

For cream cheese filling:

• 10 ounce cream cheese-softened
• ¼ cup+1 Tablespoon sugar
• ½ teaspoon vanilla

For Streusel Topping:

• 1 cup all-purpose flour
• ⅔ cup granulated sugar
• 1 /2 cup unsalted butter-melted
• 1 teaspoon cinnamon
• ¼ teaspoon salt

For the Glaze:

• 1 Teaspoon milk
• ¼ cup powdered sugar

Instructions

1. Preheat the oven to 400°F, line standard cupcake pan with paper liners and set aside.
2. To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, ⅔ cup granulated sugar, 1 teaspoon cinnamon and ¼ teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.
3. To make the filling beat the cream cheese, vanilla and sugar until smooth, set aside.
4. To make the muffins, in a large bowl, whisk together dry ingredients listed for the muffins.
5. In a small bowl, whisk together the eggs, water and oil.
6. Stir the egg mixture into dry ingredients, then fold in grated carrots and stir well to combine..
7. Drop about 1 ½-2 Tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling, cover with carrot batter to fill the cups ¾ full, then top with streusel topping and bake about 20 minutes, until the toothpick inserted in the cake (not cream cheese filling) comes out clean.
8. Remove the muffins from the oven, let them cool for 10 minutes in the pan then transfer to a rack to cool completely.
9. To make the glaze, stir well 1 tablespoon milk with ¼ cup powdered sugar and drizzle over the muffins before serving.  
10. These made 14 muffins. 

Thanks for taking the time to stop by, have a wonderful week and Always Remember to Find the Time to Do All the things Y♥u L♥ve.
Donna

Cole Slaw

As promised here is the Cole Slaw.  As I said in my previous post I've made this since I was in my twenties, which is a loooooonnnnnnnnngggggggggggg time ago.  This is a great side dish during the summer and a good stand-by fill in when you're just stumped for a side dish, it really goes with most any main dish, well maybe not pasta but you know what I mean.

Ingredients:
1  large head cabbage
2-3 large stalks celery
1-2 carrots, shredded
1/2 - 3/4 cup mayo  (add what you need to get the creaminess you want)
1/4 cup sugar (my secret ingredient)
salt and pepper to taste
*optional* 1/2 head of red cabbage
(there are times I add about 2-3 TBL juice from an orange)

Thanks for taking time from you busy day to stop by.  I would really like to hear from some of you that come by.  Have a wonderful day and Remember to Find the time to Do All the Things YOU Love.
Donna