Saturday Brunch: Banana Muffins

Bananas that ripen quickly can be a problem during the winter. Even when they are purchased green, we keep them in homes that are heated to a toasty warmth (wood burning stoves are good for that). Those bananas quickly turn from golden to gross. Luckily, overripe bananas are the main ingredient in these tasty muffins.

The key to keeping these muffins light and fluffy is to add the dry ingredients last. The batter for these tends to be dense, and over-beating the flour and oatmeal helps strengthen the gluten. The result is a muffin that is dense and flat. Instead, cream together the mashed banana, oil, sugar and egg, and then add the flour mixture, beating just until the batter comes together.

The recipe makes 18 standard sized muffins.

Banana Muffins
3 ripe bananas, mashed
1/3 c. vegetable oil
1 egg
1 tsp. vanilla extract
3/4 c. granulated sugar
2 c. all purpose flour
1/2 c. oatmeal
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. chopped pecans, walnuts or unsalted cashews

Preheat oven to 375 degrees. Prepare muffin tins with cupcake liners, or spray with nonstick baking spray. In a medium bowl, whisk together flour, oatmeal, baking soda, baking powder and salt. Set aside.

In a large mixing bowl. cream together bananas and vegetable oil. Add vanilla extract and egg, mixing thoroughly at medium speed. Lower mixer speed and slowly fold in flour and nuts.

Spoon batter into prepared muffin tins, filling cavities to 3/4 full. Batter will be thick. Bake 15 - 20 minutes (10 minutes for mini muffins), or until cake tester comes out clean.

Turkey and Pasta Casserole

Admit it - it's over two weeks since Christmas, and you're still working on leftover turkey or ham from the holiday meal. I happen to love leftovers, and frankly, I believe you can never have too much turkey. The following recipe for a creamy turkey and pasta casserole makes the perfect comfort food.

The condensed soup takes the place of making a cream sauce or gravy, and adds just the right poultry flavor to the dish. It's a one-dish meal that is a snap to assemble. And you can embellish the basic recipe by adding a cup of frozen mixed veggies, your favorite herbs and a dash of diced green or red bell pepper for extra color and flavor.

Turkey and Pasta Casserole

3 c. cubed cooked white meat turkey

1 c. fresh mushrooms

1 small onion, diced

1 can condensed cream of chicken soup

1/2 c. condensed milk

2 tbsp. dried parsley

ground black pepper

2 c. penne, cooked according to package directions

dried Parmesan cheese

Place diced onion and sliced mushrooms in small microwave-safe bowl. Microwave on high for 3 minutes, or until vegetables begin to lose their moisture. Drain using a colander. In a large bowl, combine cubed turkey, condensed soup, condensed milk, parsley and pepper. Add drained mushrooms and onions. Set aside.

Cook pasta according to package directions. Drain and rinse.

Preheat oven to 350 degrees. Spray small casserole dish with nonstick cooking spray. Place cooked pasta on bottom of casserole. Top with turkey mixture. Bake for 20 minutes in preheated oven until heated through. Sprinkle with dried parmesan cheese before serving. Serves 4 - 6.