Pretty Successful Baking Day

I got quite a bit done on my baking day, yesterday.  Hunter helped me line the muffin tins (he did three…Noah did 33 LOL).  He was quick to be done because it was boring to him.  Oh well…no harm no foul.  I bribed him to naptime with a banana muffin.  It worked.  So everyone is thrilled.



**You can put this in a loaf pan.  Also, I doubled this recipe to make more cause I had lots of bananas.**

2 c. self rising flour

1 c. sugar

1/4 c. butter, softened

2 eggs

3 ripe bananas

1/3 c. plain yogurt (I used Greek yogurt)

1 tsp. vanilla

I put all of this together in my giant mixer and I just let it mix.  I used a 1/4 measuring cup to dole it out into the the muffin tins.  With DOUBLING this recipe, I made 42 muffins.  I baked them at 350 for between 12-15 minutes.  I do not fill all the way up to the top because they will rise (hence the self rising flour)….I do about 1/2 full.



**Again, I doubled**

2 c. self rising flour

1 T. poppy seeds

1/2 c. butter

1 c. sugar

2 eggs

1/2 tsp lemon extract OR the zest of 1 lemon

1 c. yogurt (I used Greek yogurt)

2 tsp. vanilla

Throw it all together and I did the same as above.  The only major difference I saw was that this batter is DENSE.  Because it was dense, I did fill them about 3/4 the way full.  They do NOT need to be filled more than a 1/2.  I could have stretched this out to maybe 36 muffins but you live and you learn.  I ended up making 24 muffins, which is fine but I could have stretched it.  These would be good with a powdered sugar glaze or a lemon glaze over them…..


1 lb of sausage


18 eggs

Splash of milk

Colby Jack (or any cheese for that matter)

Spinach (optional)

Flour taco shells

I first chopped up my bacon finely and got that moving and grooving.  Then I added my sausage.  You can add seasoning, but our bacon is extremely salty, so I did not need to add anymore to eat. I also added my sausage.  If your sausage and bacon are store bought…might want to drain it.  Ours is “homegrown” so there is no fat.

While that was cooking away, I got all my eggs in my mixing bowl and I add a splash of milk (that’s how my Granny did it).  I poured it on top of the sausage and let it start cooking.  I then finely chopped my spinach and throw that in there.

Once it was all cooked up, I put about 2 good tablespoons in the center of my flour tortilla and added some cheese.  I rolled it up burrito style and I lined a baking sheet with them.  Once my baking sheet was full, I put them in the freezer to “flash freeze” them.  I do this so they will not stick together in my bag.  I will wrap them individually in saran wrap and then put them in a gallon sized freezer bag.

This made 48 burritos.



*I did not double*

1 1/2 c. oats

1 1/4 c. self rising flour

1/2 c. brown sugar

3/4 tsp. cinnamon

1 c. applesauce

1/2 c. milk

3 T. oil

1 egg white


1/4 c. oats

1 T. brown sugar

1/8 tsp. cinnamon

1 T. butter, melted

Mix the muffin ingredients and put them in your muffin tins.  Sprinkle the topping over it.  Bake at 350 for 12-15 minutes.

Chocolate Muffins


**I doubled this**

1 1/3 c. self rising flour

1 c. sugar

1/2 c. cocoa

1 c. milk

1/2 c. butter, melted

Next time I will add in shredded zucchini and oats cause this stuff is GOOD and I can hide all the “healthy” stuff and my kids will never know.

Mix it all together and bake at 350 for 12-15 minutes.


3 c. oats

3 T. brown sugar

1/2 tsp. cinnamon

1/4 tsp. salt

1/3 c. honey

1/4 c. oil

1 tsp. vanilla

**add nuts, seeds, or dried fruits**

Mix all together and bake at 300 for 5-15 minutes.  Be sure and stir often to prevent burning.  It will chunk up, so once dried, just take a fork and unchunk it.


147 muffins. 48 breakfast burritos. gallon baggie of granola later…… I am done.

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