** I had this ready to post last night, but it is currently -11 degrees and our cable went out last night!

I got the call last night that we didn’t have school today, and I was so excited! It’s amazing what happens when you are surprised by

Peanut Butter and Jelly Muffins (adapted from Cooking Light)

• 1c. whole wheat flour
• 3/4 c. flour
• 1 tbs. baking powder

• 1tbsp. melted butter
• 1/3 c. sugar
• 1/3 c. brown sugar
• 2 eggs
• 1 tbsp. vanilla
• 1/2 c. peanut butter (I used Naturally More)

• strawberry nautral preserves

Mix all wet ingredients (bottom list) together in the Kitchenaid and then add the dry ingredients. Fill muffin cups 1/2 of the way full and add a spoonful of strawberry perserves. Add the rest of the batter on top of preserves. Bake at 350 for 25 min. or until muffins have puffed up turned golden brown.

Before the oven.

Coconut Banana Bread (adapted from Cooking Light)

• 1 c. white sugar
• 3 ripe bananas
• 1/3 c. 0% Greek yogurt
• 2 tbsp. melted butter
• 2 eggs
• 1 tbsp. vanilla
• 1/4 c. roasted pecans
• 1/3. shredded coconut (you could use unsweetened)

• 2 c. flour
• 1 tsp. baking soda

Mix all top (wet) ingredients together in the Kitchenaid. Make sure the banana is well mixed and “smushed”. Add dry ingredients to the mix. Mix well. Add to small or regular muffin pans. Bake for 30-45 min at 350.

There is a glaze listed in Cooking Light where you mix lime juice and powdered sugar and a little water and pour it on the bread. I haven’t done that but I plan on it!!

🙂

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