Banana Mango Muffins
makes about 16 muffins
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Ingredients:
1 large ripe mango, peeled and roughly chopped
1/2 cup chopped dried mango
1 ripe banana, mashed
2 1/2 cups flour
1/2 cup sugar
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 cup unsweetened dried coconut
2 eggs
1/4 cup canola oil
additional sugar for sprinkling

Directions:

• Preheat oven to 375 degrees.
• Put the mango (fresh, not dried) in a blender and process until smooth. Set aside.
• Whisk together the flour, sugar, baking powder, cinnamon, salt, coconut and chopped dried mango in a large bowl.
• In another bowl, combine the mashed banana, mango puree, eggs and canola oil. Pour the wet ingredients into the dry ingredients and mix until smooth (batter will be thick).
• Scoop batter into greased muffin tins about 3/4th of the way full. Sprinkle additional sugar on top. Bake for 25 minutes or until a toothpick in the center comes out clean.

Time:
40 minutes

Cinnamon Sugar Pull-Apart Bread
yields 1 loaf
adapted from Southern Living

Ingredients:
1 tsp dry active yeast
2 tbsp warm water
pinch of sugar
4 tbsp unsalted butter, softened
1/4 cup sugar
1/2 tsp salt
2 1/4 cup bread flour
1/2 cup whole milk
1/4 tsp nutmeg
1 egg
for filling ~
1/2 cup sugar
1 tbsp cinnamon
4 tbsp unsalted butter, softened
for frosting ~
powdered sugar
enough milk to make a slightly runny icing

Directions:

• Mix together the yeast, warm water and pinch of sugar in a glass measuring cup. Let sit for 5 minutes until foamy.
• While the yeast is resting, beat together your butter and sugar until light and fluffy. Add the egg and continue beating until combined. Add the milk then your yeast. Stir well.
• Add the flour, nutmeg and salt to the bowl and mix so that a dough forms. If you’re using a Kitchen Aid mixer and you have a dough attachment handy (the captain hook looking thing), switch to that now. Knead dough for 5 minutes until smooth and elastic. You could also easily do this by hand on a lightly floured surface.
• Place a clean dishcloth over your bowl with the dough in it and let rise in a warm place for 2 hours.
• After 2 hours, roll out dough into a large rectangle on a lightly floured surface. Spread remaining 4 tbsp SOFT butter all over. Make sure your butter is very, very soft here! Mix together your cinnamon sugar and sprinkle this very generously over the top. By generous, I mean a really thick layer of cinnamon sugar. Go big or go home.
• Slice rectangle into 5-6 thick strips. Sandwich strips together and then cut this thick layered strip into 4-5 rectangles. Place rectangles cut-side up in a greased loaf pan. Smoosh together really well (it won’t fill up the whole loaf pan) then place your dishcloth back over top and let rise for 1 more hour in a warm spot.
• Preheat oven to 350 degrees. Bake bread for 30 minutes until golden brown. Let cool before drizzling with icing.

 Time:
~4 hrs

Coffee Pancakes
recipe from Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack
yields about 8 pancakes

Ingredients:
1 cup all purpose flour
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk, well shaken
1 large egg
2 tbsp instant coffee granules
1 tbsp unsalted butter, melted and cooled

Directions:

• In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt.
• In a measuring cup (or small bowl), combine the buttermilk, egg, instant coffee granules and melted butter. Beat until well combined and coffee granules have dissolved.
• Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined (batter will still be slightly lumpy – be sure to not overmix).
• Heat up your skillet and spray with nonstick spray or oil. Using a 1/4th cup measure, scoop the batter onto the hot skillet. Cook for 2 to 3 minutes per side and flip. Serve warm with butter, maple syrup and more coffee.

Time:
30 minutes