Roasted Baby Potatoes

 4 lbs baby potatoes
1/4 c oil

course salt

pepper

3 tsp minced garlic (forgot to add)

1 Tbs Italian seasoning (opt)

parmesan cheese

Bake at 400 about 35 min.  Flip every 10-15 min.

Recipe from HERE

Zucchini Banana Muffins

 

Zucchini Banana Muffins

Preheat your oven for a family favorite recipe for extra-moist Zucchini Banana Muffins starring overripe bananas and shredded zucchini.

5 from 1 vote

PREP TIME 15 mins

COOK TIME 26 mins

TOTAL TIME 41 mins

SERVINGS 44 muffins

Ingredients  

• ▢ 4 cups all-purpose flour
• ▢ 1 1/2 cup sugar
• ▢ 1 1/2 teaspoon baking soda
• ▢ 2 teaspoon ground cinnamon
• ▢ 1 teaspoon kosher salt
• ▢ 6 very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
• ▢ 1/2 cup buttermilk or buttermilk substitute
• ▢ 4 large eggs, beaten lightly
• ▢ 12 Tablespoons butter, melted and cooled (can do some oil/applesauce)
• ▢ 3 teaspoons vanilla extract
• ▢ abt 4 medium zucchini
• ▢ 2 cup chopped nuts, such as walnuts or pecans or choc chips (optional)

Instructions 

• Preheat the oven to 350ºF. Line 4 muffin tins with a total about 44 paper cups. (Or, grease muffin cups with cooking spray.)
• In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
• In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.
• Shred the zucchini on the small hole of a box grater. Measure out 3 cups of shredded zucchini then squeeze it in a dish towel to ring out excess moisture.
• Fold the zucchini and chopped nuts/chips (optional) into the batter. 
• Divide the batter among the muffin tin cups, filling each about 3/4 full. 
• Bake the muffins for 22 to 26 minutes until a toothpick inserted comes out clean. Remove the muffins from the oven and let them cool slightly before serving.

From Just a Taste