Banana Crumb Mini Muffins

I like mini muffins because you can eat more than one and not feel too guilty about it. Plus they are perfect for kids! Try these super yummy banana muffins...and don't forget the crumb topping!

Ingredients:
1 1/2 cups white whole wheat flour, organic
1 ts baking soda
1 ts aluminum free baking powder
1/2 ts sea salt
3 bananas, mashed
3/4 cup organic cane sugar
1 egg, lightly beaten
1/2 cup organic milk
1/3 cup organic butter melted

Crumb topping:
1/2 cup organic brown sugar
4 TB organic white whole wheat flour
1/4 ts organic cinnamon
2 TB organic butter, soft

Preheat oven to 375 degrees. Grease or line your mini muffin cups.
In a large bowl, mix together 1/1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, melted butter, and milk.
Stir the wet ingredients into the dry ingredients.
Spoon batter into muffin cups.

In a food processor (or in a small bowl with a fork) mix together crumb ingredients until mixture is crumby.
Sprinkle over muffins.
Bake for 12-15 minutes, or until a toothpick comes out clean.
Enjoy!

Yorkshire Pudding

If you've never had Yorkshire Pudding, it's nothing like pudding. It's more of an airy fluffy muffin/biscuit. My grandmother used to make these. They were always my favorite part of the meal. She would make them with roast beef and gravy. Always a great meal to me! Very few ingredients, but oh SO tasty! Above is a double batch of the below recipe.

Ingredients:
3/4 cup white unbleached flour, organic
1/2 ts salt.
1/2 cup organic milk
2 large eggs, beaten
1/2 cup water
Approx. 1/2 stick melted butter, organic

Have all ingredients at room temperature. Preheat oven to 400 degrees. In a large bowl, mix together flour and salt. Make a well in the center and pour in milk. Stir. Beat in eggs and water. Beat the batter until large bubbles rise to the surface. If you wish, the batter can be refrigerated for an hour and beat again. Pour about 1/4 inch of hot melted butter into each space in a muffin tin. Heat the muffin tin in the oven until hot. Pour the batter in filling each space about half full. Bake for 20 minutes. Reduce heat to 350 degrees and bake 10-15 minutes longer, until puffed and golden brown. Serve with gravy. Yum!

Yummy bread (no-knead bread)

This bread is so great! The only way I can describe it is it's ciabatta-like. Great to sop up sauces, great dipped in olive oil, great with butter. The directions may sound daunting but it really is pretty easy (Unless you take a nap and miss a step...not that I've ever done that or anything).

Ingredients:

3 cups organic white (unbleached) wheat flour
1/4 teaspoon yeast
1 teaspoon sea salt
1 1/2 cups warm water

You will need a covered pot that can go in a 450 degree oven (pyrex, cast iron, stainless steal, ceramic, etc)

1. Mix dough: The night before, combine all ingredients in a big bowlwith a wooden spoon until the dough just

 comes together. It will be ashaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hourson countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. Witha wet spatula, dump the dough into 

a bowl that is coated in olive oil.Shape dough into a ball by folding ends of dough over and tucking it towards 

the middle.Keep your hands wet so that the dough does not stick. Cover dough withfloured cloth and let it 

rest for 2 hours. When you’ve got about a half hourleft, slip your covered pot into the oven and preheat to 

450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven (Carefully).
 Holding the bowl of dough over the preheated pot, gently use a spatula toremove dough from bowl and 

dump it into pot. Doesn’t matter which wayit lands. Shake to even dough out. Cover (Carefully, don't forget

 it's hot!).

 Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully goldenand middle 

of loaf is 210F. Remove and let cool on wired rack. If noteating right away, you can re-crisp crust in 350F 

oven for 10 minutes.

Tortillas

If you've ever looked at the ingredients on a package of tortillas you know that there is a ton of ingredients in there that really don't need to be. So why not make your own? 4 ingredients, one of which is water. You can't beat that! The following recipe will make approximately 10 6-8 inch tortillas. Smaller is great for soft tacos, enchiladas, for spreads, and to dip. Bigger ones to wrap for burritos and wraps.

4 cups whole wheat flour, unbleached, organic
2 ts sea salt
1/2 cup olive oil
1 cup warm water

Mix dry ingredients. Add the oil and mix until crumbly. Add water and kneed until smooth.

Heat a skillet or flat pan to medium low. Divide into balls about 1/3 cup in size, or slightly bigger than a golf ball. If you would like large tortillas, go bigger. Roll thin on a floured surface. I have a tortilla press but it doesn't really get them as thin as I'd like. So what I do is: Lay a piece of wax paper on my tortilla press, place the dough ball on it, top with another piece of wax paper, press. THEN I roll it out with a rolling pin further. This actually gives it a nicer shape than if I just roll it with a rolling pin. Plus I think it rolls thinner than if I just use a rolling pin. But I'm not the best rolling pin user, so do whatever you like. For years I did it without the press just fine. After you have one rolled out, throw it on an un-greased skillet or flat pan. Cook until you get some bubbles.

Than flip. Cook until you have some light brown spots on the underside, just a few minutes.

(Haha, yes I know that one has a whole, no one's perfect =)  ) Remove from pan and keep under a cloth until all the tortillas are done and are ready to be used. If you are going to be wrapping burritos, wet the tortillas and put in a toaster oven for a few minutes to make them easier to roll, plus they'll stay together really well. This works with ANY tortilla. Never make a burrito without that tip!