Snickerdoodle Cookies and Strawberry Banana Muffins

Snickerdoodle Cookies

1 1/2 cups white sugar
1 cup butter, softened
2 eggs
1/4 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Preheat oven to 375 degrees. In a large mixing bowl, combine sugar, butter, eggs and vanilla with an electric mixer until mixed thoroughly (it should be nice and creamy). Next, add flour, cream of tartar, baking soda and salt - blend well. Shape into 1 1/4 inch balls.

1/4 cup of white sugar
2 tsp cinnamon

Mix sugar and cinnamon together thoroughly. Roll balls in the sugar/cinnamon mixture until covered. Place on an ungreased cookie sheet 2 inches apart and bake 8-10 minutes. Enjoy!



Strawberry Banana Muffins

This recipe makes 12 muffins.

Dry Ingredients:
2 1/4 cup of flour
1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 cup fresh strawberries, diced

Wet Ingredients:
3/4 cup brown sugar
2 eggs
1 stick of butter, melted
2 large ripe bananas
1 tsp vanilla

Preheat oven to 350 degrees. Coat a muffin pan with cooking spray. In a large bowl combine all dry ingredients. After mixing, gently fold in the strawberries, making sure to coat them with flour - this helps prevent the berries from sinking while baking. In another large bowl, combine the wet ingredients until mixed thoroughly. Slowly combine the wet mixture into the dry mixture, stir until just combined - do not over mix the batter or you will have tough muffins. Fill the muffin tray with the batter, place in the oven and bake for 22-25 minutes or until a knife inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool. Enjoy!