18
Banana Crunch Muffins
These muffins ar e a delicious way to use those over-ri pe bananas.

Makes 6 muffins

cooking spray
Crumb topping:
¼ cup unbleac hed, all-purpose f lour
3 tablespoons li ght brown sugar
2 tablesp oons unsalted but ter, cold and cubed
½ teaspoon ground cinnamon
¼ cup pecans, t oasted and chopped
pinch kosher salt
Muffin batter:
1 cup unbleached , all-purpose flou r
1½ teaspoons baking powder
¼ teaspoon kosh er salt
¼ teaspoon ground cinnamon
1 small, ripe banana, mashed
¼ cup packed ligh t brown sugar
¼ cup whole milk
¼ c up vegetable oil
1 large egg, slight ly beaten
¼ cup pecans, t oasted and chopped
1. Lightly coat a standard 6-cup muffin pan with cooking spray.
2. Prepare the crumb topping: In a small bowl, mix the ingredients for the
topping together with a fork; reserve.
3. Make the muffin batter: Stir together the flour, baking powder, salt and
cinnamon in a small bowl. In a medium bowl, using a handmixer on
medium speed, mix the banana, brown sugar, milk, oil and egg
together until well blended. Add the dry ingredients and nuts and mix
on low until just combined.
4. Spoon evenly into prepared muffin cups and top with the crumb
topping.
5. Adjust the rack to position 1 and preheat by selecting Bake with
Convection at 400°F for 15 minutes. When the oven beeps to signal
that it is preheated, put muffins in. Start checking the muffins at 12
minutes so that the crumb top does not get too dark. Muffins are done
when evenly golden and a cake tester comes out clean when muffin
is pierced.
Nutritional information per muffin:
Calories 364 (50% from f at) • carb. 41g • pro. 5g • fat 21g • sat. fat 4g
• chol. 47mg • sod. 274mg • calc. 42mg • fiber 2g
Ultimate Nachos
The key to these nachos is to l ayer the cheese between th e chips.
This way everyone gets a bit o f cheese with every bite!
Makes 8 to 10 servings
8 cups tortilla c hips (this is an esti mate – you need enough
to cover the bo ttom of the baking pa n, but can have more
or less dep ending on how many mout hs you need to feed),
divided
2½ cups shredded Ch eddar and/or Montere y Jack, divided
¾ cu p refried beans (abou t ½ of a 15.5-ounce can)
2 small to med ium tomatoes, seed ed and chopped
1 jalapeño, halved, seeded and thinly sliced
4 scallions, thinly sliced
1 can (4.5 ounces) chopped green chiles
1 cup sliced b lack olives (These c an be purchased pre -sliced.
Be sure to dr ain them first.)
salsa, gu acamole and sour cr eam for serving
lime wedges, for serving