Orange-Vanilla Banana Muffins with Brown Sugar Streusel

I know, I never update. I am shamed. Please accept this offering of muffins.


Orange-Vanilla Banana Muffins with Brown Sugar Streusel:

2 cups flour
½ cup sugar
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
2 eggs
1 stick butter, melted
2 tsp vanilla extract
½ cup vanilla yogurt
2-3 ripe bananas, mashed
1/4 cup orange marmalade

Streusel:
1 tbsp butter, melted
2 tbsp flour
2 tbsp brown sugar
½ tsp cinnamon


Preheat oven to 400 degrees Fahrenheit.

Mix streusel ingredients until coarse; set aside.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, combine remaining ingredients. Fold banana mixture into dry ingredients with a wooden spoon or spatula. Batter will be thick and chunky.

Fill muffin cups ¾ full and sprinkle streusel mixture over top.

Bake for 15-20 minutes, or until fork inserted comes out clean.

Yields 12-14 muffins.

Serve with cold milk or hot cocoa! Mmmm.

--Jirafa

Bento #3

This time, a dirty rice bento.

Top container:
Peeled and sectioned Clementine
Homemade trail mix: salted almonds, dark chocolate raisinets, golden/dark raisin medley

Bottom container:
Spicy dirty rice (with a spoon imprint, haha)

Spicy Dirty Rice

This is one of my favorite recipes to pull out of my hat every once and awhile. It makes a LOT of food that can easily be stored and converted into lunches. I first saw this on the Neeley’s Food Network show and made my own changes.

I find it superb.



Look at all those savory ingredients in a happy row. Mmmmmm.

Spicy Dirty Rice:

4-5 cups cooked rice (REPLACE THE WATER WITH CHICKEN STOCK DURING COOKING TIME)
½ medium yellow onion, diced
½ red bell pepper, diced
3 stalks celery, finely diced
2 cloves garlic, minced
2 cajun sausage links, sliced (I use Aidell’s)
2 cups chicken stock

Brown sausage in a large pan over medium-high heat, about 3 minutes. Add 1 tbsp oil and throw in all the diced vegetables plus garlic. Cook for 5-6 minute, stirring occasionally. When vegetables are bright and onions translucent, add cooked rice and 2 cups of chicken stock.

For drier rice, allow the chicken stock to cook off a bit, stirring frequently. For wetter rice, cook for 1-2 minutes after adding stock and then take off the heat.

Season with salt and pepper!

Serves 4-6

--Jirafa