Apple Banana Muffins

3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
2 cups sugar
1 cup vegetable oil
3 eggs
1 tbsp vanilla
4 overripe bananas, mashed
3 apples, peeled and diced small
Optional: 2 tbsp apple butter

Preheat the oven to 325 degrees.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. In another bowl, mix together the sugar, oil, eggs and vanilla until well combined. Pour over dry ingredients and add in mashed bananas and apples. If you are using apple butter, add it now. Mix until everything is incorporated and there is no dry flour left.
Line 2 muffin tins with paper liners and fill the cups about 3/4 of the way up until there is no batter left. Bake for 20-25 minutes or until toothpick comes out clean and muffins are golden brown.

*These are probably the best muffins I have ever made. They are so incredibly moist and delicious. I like being able to see the little chunks of apple along with the tangy bite of the bananas. These are great for breakfast, or anytime of day really! For an added crunch, you can sprinkle some raw sugar over the top (I forgot to this time!). Store these muffins in an airtight container for up to a week - if they last that long!

Keep my commands and you will live; guard my teachings as the apple of your eye. Proverbs 7:2

Breakfast Pasta

Makes about 2-3 servings
1/2 lb linguine, or other long noodle (spaghetti, fettuccine)
2 eggs
1/2 cup whole milk, or half & half
4 strips bacon, diced
1 tsp each salt, pepper & dried parsley
1/2 tsp nutmeg

In a large skillet, fry the bacon bits until crispy. Remove from pan and drain on a paper towel. Set aside. Cook the pasta in salted boiling water, about 7-8 minutes.
Meanwhile, in a bowl beat together the eggs, milk, salt, pepper and parsley until very smooth. Set aside.
Leave about 1 tbsp of the bacon fat in the skillet. Heat the pan and toss in the cooked pasta. Toss to coat in the bacon fat. Off the heat, slowly add the egg mixture to the pasta. Stirring constantly, heat the eggs with the pasta, being careful not to really scramble the eggs. The eggs should be more like a sauce - not scrambled eggs over pasta. Turn off the heat and add the bacon. Stir to combine.
Sprinkle with fresh parsley and serve immediately.

*I saw this dish on "The Best Thing I Ever Ate: Breakfast" on the Food Network. It looked simple enough to make, so I decided to try it at home, but of course, I had to add BACON to it! On the show, the dish only had the egg sauce with the pasta and some fresh herbs. It looked a lot fancier than how I made it. The resulting dish turns out very savory and delicious. The eggs make a thick and creamy sauce for the pasta and it is so tasty. You just have to be careful not to scramble the eggs. Once you get the technique down, you can add whatever breakfast ingredients you like - sausage, veggies, fresh herbs. Now, would I say this is the best thing I ever ate? No, but it sure is tasty!!

Trust in the LORD forever, for the LORD, the LORD, is the Rock eternal. Isaiah 26:4