Found: 1 egg, leftover cottage cheese, browning banana, leftover sweetener from coffee run

Made: Yummy breakfast muffins

Ingredients:
1 large egg
1 cup cottage cheese
2 T. milk
1 tsp. vanilla extract 
1 tsp. ground cinnamon 
2 tsp. no-calorie sweetener
1/2 tsp. baking powder 
1 banana
1 cup oatmeal, old-fashioned   

Instructions:  Preheat oven to 375 degrees.  Add ingredients to a blender or food processor and blend thoroughly. Pour (two-thirds full) into a muffin pan coated with cooking spray or lined with muffin liners. Bake for 20 to 25 minutes or until the muffins are lightly browned and a knife inserted in the middle comes out clean. Makes 8 muffins.

Peaches are in season!  Hooray!

Peach Muffins

Ingredients:
1 1/2 cups plus 1 tablespoon all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh peaches (2 medium peaches, seeded), chopped (or frozen unsweetened peaches, thawed)
1 cup sour cream
1/4 cup unsalted butter (1 stick), melted
1 large egg
1 teaspoon pure vanilla extract
Cupcake liners (optional)

Instructions:  Preheat the oven to 400 degrees F. Lightly grease or line a 12-cup muffin tin and set aside. Sift 1 1/2 cups of the flour, the granulated sugar, baking powder, baking soda, and salt into a large bowl.   In a small bowl, toss the peaches with the remaining 1 tablespoon flour. 

Whisk together the sour cream, butter, egg, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients, stirring quickly until just combined, being careful not to overmix. Fold in the peaches and divide the
batter among the muffin cups. (The dough will be somewhat cakey.) Bake until a toothpick inserted into the center of the muffins comes out clean and the muffins are puffed and golden brown, about 20 minutes. 

Remove the muffins from the oven, let cool in the tin for five minutes, and then turn out onto a wire rack to cool.

Pork Chops with Roasted Peach Sauce

Ingredients:
3 ripe peaches
Butter
6 T. brown sugar
1 tsp. powdered ginger
2 T. soy sauce
1 T. garlic
Cooking spray
1 T. olive oil
4 thick pork chops, boneless
Pepper

Instructions:  

Peel peaches, and cut in half to remove the pit.  Place on a baking tray, hollow side up, and dot with about 1 tsp
of  salted butter per half. Sprinkle each half with 1 T. of  brown sugar, and roast in preheated oven at 425 for about 25 minutes, or until tender throughout.

Combine roasted peaches, soy sauce, and ginger in a food processor; process until smooth.  Set aside.

Spray a large skillet with cooking spray and heat with olive oil over medium heat. Trim all visible fat from chops, season with pepper, and brown chops.  Remove chops and cover with foil.

Pour peach sauce in skillet, and boil until reduced by half.  Add chops, and serve.

Ingredients:
3 cups all purpose flour + flour for dusting
3 tbsp olive oil
1 1/2 tsp active dry yeast
1 1/2 tsp sugar
2 tsp salt

Instructions:  Dissolve the sugar in 1 cup warm water and add the yeast. Let the yeast activate for about 5 minutes till the yeast froths. Mix the flour and salt together. Add the yeast mixture, oil and enough water to make a soft and pliable dough. I do this in the food processor and then do a final kneading by hand.  Place the dough in an oiled bowl, cover and allow to double in volume.

Punch back the risen dough and gently shape into a round. Dust the top of the bread with flour. Allow to rise. Bake at 400 F for about 30 minutes. If tapped on the top the bread will sound hollow once it is done. Cool on a rack.

Ingredients: 
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
2 eggs, slightly beaten
1/3 c. buttermilk
1/3 c. butter, melted
1 tbsp. molasses
1/2 tsp. vanilla
3/4 c. sugar
1 c. pumpkin puree
1/2 c. chopped pistachios, divided

Instructions:  Preheat oven to 350 degrees. Grease 24 muffin pan cups. Sift together flour, baking soda, baking powder and spices. Beat together eggs, buttermilk, butter, molasses, vanilla, sugar and pumpkin. Add dry ingredients all at once, stirring just to moisten.  Fold in HALF of the pistachios. Fill muffin cups almost to top. Top with remaining pistachios.  Bake 20 to 25 minutes. Remove from cups and cool on rack.

Ingredients: 
1 1/4 cups cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/3 cup packed brown sugar
3/4 cup vegetable oil
Optional:  Add fresh or frozen corn kernals

Instructions:
Heat oven to 425° F.  In a large bowl, combine cornmeal, flour, sugar, baking soda, and salt.
 
In a separate bowl, combine egg, buttermilk, brown sugar, and oil.

Gently stir wet ingredients into the dry ingredients just until moistened.  Fill 12 greased muffin cups 3/4 full.  Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Light and healthy, these muffins are a breeze to make.  Who has time to whip egg whites?  The mix always works for me when it comes to angel food cake.

Ingredients:
1 box Betty Crocker Angel Food cake mix
1 pint blueberries
Muffin tin liners

Instructions:
Preheat oven to 375 and place rack in middle position.  Line 18 muffin pans with liners.  Mix cake mix according to directions, and then gently fold in blueberries.  Fill liners 1/4 the way, and bake for 15-20 minutes, until golden.  Cool 5 minutes, then remove from muffin tins to cool.