Banana Buttermilk Popovers

We make Popovers fairly frequently at my house, we are breakfast fiends.  Today we decided to try something new, by using Buttermilk and Bananas, they turned out very tender and delicious.

2 large eggs, room temperature
1 cup buttermilk
1 banana (smash it up in a bowl with a fork)
1 tablespoon granulated sugar
1 pinch sea salt
1 cup flour
2 teaspoons grated lemon zest
1-2 tablespoons powdered sugar

Preheat oven to 400 degrees F. Spray a non-stick, 6 cavity popover pan (or muffin tin) with cooking spray.

In a medium bowl, beat the eggs until frothy. Whisk in the buttermilk, granulated sugar, and salt. Slowly whisk in the flour, stirring until smooth. Stir in the lemon zest.

Divide the batter into the popover pan. Add a bit of the mashed banana into each well. Bake for 35-40 minutes, or until golden. Cut a small slit into each popover for steam to escape. Dust well with powdered sugar and serve warm with butter and h
oney, if desired.

To Die For Blueberry Muffins

I was having my Nephews and their significant others over for brunch and wanted to make something sweet in addition to all the other savory things I had planned.  I love Blueberry Muffins and did not want to make the same ones I always make, so I found this wonderful recipe on the Allrecipes Website.

These muffins are extra yummy with the sugary-cinnamon crumb topping. You can certainly double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!  Next time I am doubling the batch, this recipe, as made below resulted in 9 large muffins.

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (I used Buttermilk)
1 cup fresh blueberries (I used about 1/2 cup more)

Streusel Topping

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees

Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.

Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.

Fold in blueberries.

Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done