Crockpot French Toast Casserole – Nance and Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Crockpot French Toast, found over at Moms with Crockpots. Printable recipe can be found at the bottom of this post.  

Robyn’s Take:

This week’s recipe was Nance’s choice, and I was all two-thumbs-up because it looked pretty damn easy!

Important things to keep in mind: you’ve got to start making it the night before, and it’s got to cook in the crock pot for 2 – 4 hours (2 on high, 4 on low) and THEN sit for 15 – 20 minutes before you can eat it. So don’t go rolling out of bed thinking you’re about to be shoving french toast in your face. You’ve got to be PATIENT.

The ingredients for the first part of the recipe:

French Toast (1)

A loaf of french bread, 6 eggs, milk, cinnamon. Now, the recipe called for “A loaf of bread”, and then next to it was a link to make your own homemade french bread. With my keen mind and cunning detective skills, I decided that I would buy a loaf of french bread (though to be honest, I think most any kind of bread would work) and take the leap of faith that everything would work out.

I mean, come on. Make your own french bread? Making your own bread has its place in the world I SUPPOSE, but really.

So dice up your loaf of bread. I did fairly thick slices and then cut each slice into six pieces, then threw them in a bowl. I don’t truthfully think it matters how you cut it up, just that you do, so that the liquid can sink into all areas of the bread.

French Toast (2)

Then mix your eggs, milk, and cinnamon.

French Toast (3)

What’s it called when the cinnamon refuses to mix with the liquid and separates into pods of cinnamony goodness? I mean, other than “annoying” what’s it called? I could have gone through and popped each cinnamon pod to FORCE it to blend with the liquid, but I refer you to the animated gif up there. I figured that once I added it to the bread, it would all work out. I was right. I always am AND DON’T YOU FORGET IT.

I was about to pour the eggs/ milk/ cinnamon over the bread, but then I was all “This bowl does not have a cover and I am not in the mood for messing around with plastic wrap. Howzabout I get out a big bowl that HAS a cover and use that instead, ya think?” Which I did. Then I dumped the eggs/ milk/ cinnamon over the bread and stirred it around until all the bread was moistened.

French Toast (4)

Then cover your bowl, put it in the fridge, and soak overnight (or at least 4 hours.)

The next morning, it’s time to make the topping.

French Toast (5)

Cinnamon, chopped pecans, brown sugar, softened butter. Not pictured: nutmeg.

Do you SEE that freakin’ Asian Lady Beetle back there, trundling along like a whore? I love my house, but what I DO NOT LOVE is that from November onward, we are host to 75 million of those FUCKING Asian Lady Beetles, who are of the mistaken impression that we’re a bed and breakfast. They come inside, they trail stinky orange goo around all our windows, they bitch about how the towels aren’t THICK and PLUSH enough, they complain about the Continental Breakfast. Then half of them crawl into the walls and attic, and the other half  die and litter the window sills and floors. I have to go around with the broom (or, in my lazier moments, the handheld vacuum) and sweep them up and toss them in the trash. I hate those fuckers so much.

The BEST part is that if the temperature gets above 50 degrees – I’m in Alabama, remember, and it’s been a particularly mild Winter – all the stupid Beetles stretch and yawn and come out and demand room service. Then about half of THOSE flail around on the window sills and floors while the other half wander aimlessly around the house.


ANYway. There are your topping ingredients and one pain in the ass Beetle in the background. (I should totally Photoshop Paul McCartney into the background of that picture.)

French Toast (6)

In a bowl, mix together your butter, brown sugar, cinnamon, and a dash of nutmeg. I used a pastry knife to do mine. If you don’t have a pastry knife, use two knives to do it. Or your hands, or your feet, or fit the Lady Asian Beetles with tiny harnesses and make them do it. Whatever works for you, works for me.

French Toast (7)

Spray your crock pot lightly with cooking spray, dump your bread/egg/milk/cinnamon mixture in, and then sprinkle the topping across the top. Put on the lid. Cook for four hours on low, two hours on high. I did it on high, because I didn’t want to be eating this stuff at lunch time.

This is what it looked like after two hours.

French Toast (8)

The butter and sugar melted together to make a tasty, tasty topping. Don’t forget to let it sit for 15 – 20 minutes before you eat!

French Toast (9)

The verdict? Um… I guess I kinda don’t like French Toast as much as I thought? I mean, I ate a small bowlful of the stuff and it was good, but it was – this totally sounds like something Fred would say – too eggy. I don’t know, there was something about the consistency that I didn’t care for. If I were at someone else’s house, I’d probably eat a small bowl, but if I never have it again, I’m okay with that. Fred also ate a small bowl of it, and we gave the rest to the chickens, who loved the hell out of it.

(One day I’m going to remember to take a picture of the chickens eating our leftovers so you can see how much they enjoy what we give ’em!)


Nance’s Take:


I was determined to have my part of the damn entry done in time to be published on Monday morning. But more exciting things got in the way (I’m lying) and I never found my way into the kitchen until late Sunday afternoon. I also never found time in my day to get dressed. Pajamas. ALL day. It was wonderful! The picture above shows a few different things. I did not make my own homemade bread and I didn’t buy French bread either. It also shows that I used my iPad to see if the web site had pictures of how they cut their bread (it didn’t) and finally, the tray I bought on clearance for 79¢.

You can guess which one of those I’m bragging on. Hint. 79 MOTHERFUCKING CENTS!  Yes, I’m aware it’s out of season.  But hey, sunflowers are cool any time of the year (in my own head, but whatever).


There was a harsh moment when I thought making this recipe was doomed. Last week we went to New Jersey (Rick/work) and on the way home we stopped at Chocolate World in Hershey, PA. We picked this up as a joke gift for my son because he’s always asking me to buy Hershey syrup. Banana for scale (and if you know where the banana thing is from you can be my new best friend). That’s over 7 pounds of Hershey Syrup.  Trey has lost his mind with making chocolate milk and all I can say is that he’s damn lucky that his father noticed we were out of milk and picked some up from the store earlier in the day. I almost had a stroke when I saw the empty gallon jug in the garbage!  Do you guys remember when this stuff used to come in a can and you had to use the triangle-shaped can opener to open it?  I remember sneaking that can from the refrigerator and pouring it right into my mouth when I was a kid.  I’m so thankful that I never got caught because, OH BOY.


Six eggs. And a new piece of pretty Polish Pottery.


I have to confess (OHMYGAWD, I DO NOT WANT TO) that I am like Robyn’s husband, Fred, when it comes to thinking that eggs can sometimes be too eggy. I deviated from the recipe and threw some vanilla extract in there to try and correct any eggyness problems. I actually thought about blaming my mom for this vanilla bottle being a mess (SLOB!), but I’m not sure it wasn’t me so I’m going to just shut up and save my own ass.


Here’s an appetizing picture for ya!  Full Disclosure:  I obviously did not let this sit for 4 hours or overnight.  I poured it over my bread, mixed it up and dumped it into my crockpot.  Procrastinators Unite!


The topping sans nuts.  That right there is health food in my world.  LOVE butter and brown sugar!


Can you see what I see in this picture?


All ready to go! Since I started so late I went ahead and turned it on high and set the timer for two hours like the recipe said.  Note:  I used walnuts instead of pecans because I’m not like some people who have pecan trees in their backyard.  Ahem.


After two hours it was still too soggy to eat.  I had to endure a speech about the different temperature variants, blahblahs*science*blahblah, of crockpots. Thanks, Rick. I care about that shit and I’m glad you’re here to tell me all about it.


This was after two and a half hours. Looks much better. Unfortunately, nobody in the house liked it because we’re a bunch of picky motherfuckers who like our French toast made the old school way. Or it could have been that they thought it was too bland and they don’t like nuts on their French toast since that’s what they actually told me.

No pictures of animals eating this because I have enough health issues in this house right now and I’m not about to add an animal with a food allergy.  With my luck, I’d have a couple of fools going into anaphylactic shock over the nuts or some shit.  And seriously, I refuse to call an ambulance for Felina.  You think that’s a ridiculous statement?  You have not met Shirley.  I could be laying outside in the driveway with a broken leg and she would not notice for days.  Felina coughs a few times after eating a couple of nuts and Shirley will have her ass air-lifted to Children’s Hospital.  No lie.

Crockpot French Toast Casserole - Nance and Robyn make the same recipe
Prep time
Cook time
Total time
Original Source/Author:
: Breakfast!
Cuisine: Breakfast!
Serves: 8
  • 1 loaf of bread, slice or diced
  • 6 eggs
  • 2 cups milk (or use Almond milk or soy milk or whatever strikes your fancy)
  • ½ tsp cinnamon
  • Topping:
  • ¼ c. butter (margarine, if you must, but don't. Just don't. Blech.), softened
  • ½ c. packed brown sugar
  • 1 tsp cinnamon
  • ½ c. chopped pecans
  • Pinch of Nutmeg
  1. Put your cut-up bread in a bowl. Mix together milk, eggs, and cinnamon. Pour over bread. Toss or stir to combine. Cover and put in fridge at least 4 hours.
  2. After bread has soaked, spray the inside of the crock pot with cooking spray. Pour in bread mixture.
  3. In a smallish bowl, mix together butter, brown sugar, cinnamon, pecans and nutmeg. Mix with a pastry knife or two knives. Possibly a fork. A spoon might work. WhatEVER.
  4. Crumble the topping over the bread mixture. Cover and cook on low for 4 hours or high for 2.
  5. Let sit 15 - 20 minutes before serving.


Individual Cream Cheese Danish

I found this recipe a few years ago over at I am a big, big fan of breakfast pastries (I have a serious sweet tooth), and I’ve probably made these things 10 times since the very first time. They are SO GOOD.


MiniDanish (2)

2 10-ounce cans of crescent roll dough, 8 oz of cream cheese (I used neufchatel), sugar, lemon juice, vanilla, sour cream, confectioner’s sugar, milk, and a bit of softened butter.

First things first, you pop a can of the crescent dough open. Try not to blind yourself or anyone around you. Probably it wouldn’t hurt to wear welding goggles (note to self: buy welding goggles for future picture taking opportunities). When the can is open, remove the tube of dough but DO NOT roll it out flat. You’re going to cut the dough as if you’re making slice-and-bake cookies.

Slice your dough into approximately 1/4-inch slices. You can’t see the roll of measuring tape over there to the side, because between the times I make these things, I lose all comprehension of just what 1/4-inch looks like.

MiniDanish (3)

Then put your slices on a cookie sheet, which you have lined with parchment paper, and y’all just shut up about how stained that cookie sheet is. It’s CLEAN, it’s just STAINED, and there are 75,000 things on my list of stuff to do that all outrank scrubbing the cookie sheets. My evil plan to train kittens to scrub dishes isn’t working out so well. YET.

As you put each slice of dough on the parchment paper lined cookie sheet, make an indentation in each slice. Basically, I leave the last “ring” of dough there, and flatten the rest of the dough. You’re just making an indentation so that your filling doesn’t melt out all over the place, but is held in place by that outer ring of dough. Am I making sense here? Just nod and pretend I am.

MiniDanish (6)
Obviously it doesn’t have to be pretty.

In a bowl, mix up your cream cheese, white sugar, lemon juice, vanilla extract and sour cream. I use a little hand mixer, because I don’t want to have to haul out the KitchenAid mixer.

MiniDanish (8)

You’re going to add approximately 1 T of filling to each danish, and I use my butter scoop to make that happen.

MiniDanish (9)

MiniDanish (11)

And here they are, ready to go into the oven.

MiniDanish (13)

Bake in your preheated oven for 15 – 20 minutes. Mine are usually done right around 15 minutes – when the dough is lightly browned, you’re good to go.

MiniDanish (14)

See how that filling in the back melted out of the dough “ring”? Bad, bad, bad. That won’t do at all. I might have eaten it then and there just to put it out of its misery.

Put your danish on a wire rack to cool, and while they’re cooling, mix up the icing.

MiniDanish (16)

Confectioner’s sugar, milk, and butter. I just use a spoon to mix it all up. You have to decide whether the consistency of the icing suits you – use more milk to make it thinner, use less to make it thicker. Whatever floats your boat.

When the danish have cooled some (but are still a bit warm to the touch), it’s time to drizzle. I like to use a sandwich bag to drizzle the icing, because it’s easier than using a spoon. Just put the icing in the bag, snip off a corner, and drizzle the icing over each danish. I put the bag in a cup to make it easier to fill the bag with the icing.

MiniDanish (33)

Yum. (Tip: I took the parchment paper off the cookie sheet and put it under the wire cooling rack so that the icing that fell through when I was icing the danish wouldn’t get all over my counter. I hate sticky stuff all over my counter, that shit drives me NUTS.)

This recipe is good not only because, well, it’s GOOD, but also because it’s versatile. You could use any kind of jam in the center of your danish (I’ve used strawberry, and also apple jam) rather than the cream cheese mixture, and it’s amazing.


Individual Cream Cheese Danish
Prep time
Cook time
Total time
: breakfast, snack
  • 2 (10 ounce) cans crescent roll dough
  • 1 (8 oz) package of cream cheese (I used the neufchatel)
  • ½ c. white sugar
  • 1 tsp lemon juice
  • ¾ tsp vanilla extract
  • 1 tsp sour cream
  • 1 c. confectioners’ sugar
  • 1 T milk
  • 1 T butter, softened
  1. Preheat oven to 350ºF.
  2. Do not roll out the crescent dough - keep it in the tube shape it comes out of the can in. Slice crescent roll dough into ¼ inch slices as if you’re making slice-and-cook cookies.
  3. Place slices of dough on cookie sheet and make an indentation in the middle.
  4. In a lg. bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
  5. Add a T of filling to each roll.
  6. Bake in preheated oven for 15 - 20 minutes.
  7. In a small bowl, stir together confectioners’ sugar, milk and butter.
  8. After Danish has cooked, drizzle with icing (I put the icing in a sandwich bag, cut off one corner, and then squeeze the icing over the Danish - it’s easier than trying to do it with a spoon).


Healthified Italian Sausage Egg Bake – Nance & Robyn

Every week, we’ll post a recipe that we both made. This week’s recipe was Healthified Italian Sausage Egg Bake, from Eat Better America. Printable recipe can be found at the bottom of this post.

Robyn’s take:

I made Fred choose this week’s recipe (it was my turn), because he’s such a pain in the ass about what he will and won’t eat during the week and I was damned if I was going to make something he’d turn his nose up at, because that drives me nuts. I think every meal I make should be greeted with gratitude and raving about what an amazing, wonderful cook I am, even if he has to secretly run into the bathroom and puke after he’s eaten it. If left to my own devices, I would eat cereal and salads at every meal and never cook again.

(Okay, that’s a lie. You can only eat so many bowls of Cheerios before you die from scurvy.)

Anyway, Fred chose this, I looked it over, it looked easy enough, and I sent it off to Nance for her okay. It wasn’t until the next day that I realized that you have to put the casserole together and let it sit in the fridge 8 hours to overnight but NO LONGER than 24 hours. What a pain in the ass. So at 8:00 at night, I was putting this thing together. Helpful tip: don’t do this when  you’re tired. You will make a stupid mistake and want to go on a killing spree.


SausEggBake (1)
(Please ignore the random shit on the counter. This recipe does not include dish soap or a bottle of Magnesium supplement.)

The recipe calls for 12 ounces of lean Italian turkey sausage with the casings removed. Since we have ten thousand tons of sausage in the freezer, I opted to use a pound of ground sausage. Which, right there, takes away that whole “healthy” idea, doesn’t it? It also calls for red bell pepper, and I’m sorry – I don’t do bell peppers. So I used extra chopped onion instead. Then there’s garlic, frozen chopped spinach, frozen shredded hash browns, Italian cheese blend, parmesan, eggs, skim milk, basil, salt and pepper.

(That picture kind of sucks because I didn’t include the milk, and you can’t really see the Parmesan, which is hiding behind the hash browns.)

The first part of the recipe is simple (we like simple!) – brown the sausage, add the onion (and bell pepper if you’re using it), cook ’til the veggies are crisp-tender, and then add the spinach.

SausEggBake (6)

So once all that’s done, you’re meant to mix the sausage mixture, hash browns, and cheeses. But I hate mixing stuff in the baking dish – I always make a mess – so I decided to mix it all together in a bowl, then put it in the baking dish. Easy, right?

Not if you’re an idiot like me. See, the stupid recipe reads as follows: 4 cups frozen shredded hash brown potatoes (from 30-ounce bag), thawed.

My stupid, stupid, STUPID brain translated that as “use this entire bag of hash browns!” It was after I’d mixed the sausage mixture with the cheeses and added the hash browns that I started to wonder how the hell this was going to fit in a 9×13 baking dish. So I looked at the MOTHERFUCKING bag of hash browns, and I found that one 30 ounce bag of hash browns does NOT contain 4 cups of hash browns. It holds over TEN FRIGGIN’ CUPS of hash browns. I’d mixed everything together so well by that point that I couldn’t pick out the hash browns.

I might have lost my shit at this point, ranted and raved and swore to Fred, threatened to throw the whole mess to the pigs, and ranted and raved and swore some more.

When I had calmed down a little, Fred said that he thought if we split the mixture between two dishes and froze one of them for later use, then just added the eggs and milk to one dish, it would turn out fine. So I did that, split the mixture between two dishes, beat the eggs together with the milk and basil, and poured it over the hash brown mixture, and put it in the fridge to sit overnight.

SausEggBake (7)
Look at all those hash browns. YEAH. SUPER healthy!

SausEggBake (8)
With the egg mixture poured over the top.

The next afternoon, I took the covered dish out of the fridge and stuck it in the preheated oven. The instructions say to bake for an hour, covered, then uncover and bake for 15 – 20 minutes longer or until the center is set. Which I intended to do, but when I removed the cover after an hour, I saw that the center was already set, so I forwent the extra time in the oven.

SausEggBake (9)

SausEggBake (10)
Yeah, the pictures suck. I was holding a grudge against this recipe and refused to expose my poor defenseless kitties to this stuff.

I know you’re wondering how it was. Fred loved it, he raved about how good it was, he wants to run away with and marry it. I, only the other hand, will GRUDGINGLY admit that it wasn’t BAD, but because of the grudge I’m holding, I would also like it to go fuck itself.

My hatred for the writer of the recipe didn’t stop me from eating it for two meals (and there was enough there for four meals, but I just can’t eat the same thing for four dinners in a row), so I guess it was OKAY, and I know I’ll be using the other pan that’s sitting in the freezer, but I’ll be damned if I like it.

Stupid recipe.


Nance’s Take:  

Robyn picked the recipe this week (she always gives me extra choices) so I totally went for this recipe (you can thank me for saving you from a healthified lasagna later) when I saw that it took sausage.


Look what just happened to be sitting in my freezer at just the right time. Truth is, my mother picked this up at the grocery store and apparently she forgot that nobody (including her) is a big fan of sweet italian sausage. I had to pick that recipe or this shit was going to be in our freezer until 2018. And another note: There was no way in hell that I would be able to pass off turkey sausage to these knuckleheads so you might as well shake those healthy thoughts out of your head right now, missy.


I had a new skillet that I was dying to try out (Sam’s Club, duh. I don’t do that fancy shit cookery when I have people in this house that believe a fried egg should be dropped into a skillet that has been filled with butter and set on HIGH for 15 goddamn minutes beforehand, hmph).


I was starting to get all bitchy about recipes being so bossy (12 inch skillet) so I grabbed a ruler and took a picture to make a point. Turns out that the point was that I shouldn’t have gotten so bitchy about bossy recipes because I really did need a 12 inch skillet. So yeah. Do what the recipe says this time.


This is my mother trying to make finger-flavored hash browns. This also probably explains a lot about why she was not the one that taught me how to cook. There is a video of her bitching during this and as soon as I get it uploaded to YouTube I’ll embed it here. Payback’s a bitch, Shirley!


Ran out of the Italian-Blend cheese so mixed in a little sharp cheddar. Please note how I tried to hide it. From MYSELF. GAWD.


Pretty! Spinach, peppers, onions, sausage, blahblahblah.


Shirley pours out the hash browns. I take pictures because she says she’s unable to take pictures.


Unable to take pictures until she wants to, that is. This is me, totally icked out (please note bent legs) because I shoved my hands in that mess in order to mix it all up. My BARE HANDS. Fucking gross. Shirley was just snapping away then! Asshole.


We pour the egg mixture over it and (insert big fat yawn here) throw it in the fridge over night.


It was excellent. Everybody liked it (except Trey, who said it tasted too much like sausage, heh). This would be absolutely perfect for someone who needs to feed a lot of people (Christmas morning, etc.).

Another winner!

Healthified Italian Sausage Egg Bake - Nance & Robyn
Prep time
Cook time
Total time
: breakfast, entree, main
Serves: 12
  • 12 oz. lean Italian turkey sausage, casings removed
  • 1 medium onion, chopped (1/2 c.)
  • 1 medium red bell pepper, chopped (1 cup)
  • 2 cloves garlic, finely minced
  • 1 9 oz box frozen chopped spinach, thawed, drained
  • 4 cups frozen shredded hash brown potatoes (from 30 oz bag), thawed
  • 2 c. reduced-fat Italian cheese blend (8 oz)
  • 2 T grated Parmesan cheese
  • 12 eggs
  • ¾ c. fat-free (skim) milk
  • 1 tsp dried basil leaves
  • ½ tsp salt
  • ½ tsp pepper
  1. Spray 13x9 (3-quart) glass baking dish with cooking spray
  2. In 12-inch nonstick skillet, cook sausage over medium heat 5 - 7 minutes, stirring occasionally and breaking up sausage with spoon (I use a spatula), until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 - 2 minutes longer or until vegetables are crisp-tender. Stir in spinach.
  3. In baking dish, mix cooked sausage mixture, potatoes, and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but NO LONGER THAN 24 HOURS OR THE GODS OF COOKING WILL SMITE YOU.
  4. Heat oven to 350º. Bake covered 1 hour. Uncover, bake 15 - 20 minutes longer or until center is set. Let stand 5 - 10 minutes before serving.

Oat Bran Muffins

Do you get enough fiber in your diet? I know I don’t, and so these oat bran muffins are a perfect solution. I know, I could eat a salad or some beans or something, but neither a salad nor beans strike my fancy in the morning when I’m trying to think of something to have with my scrambled eggs. These muffins are a perfect accompaniment, and did I mention the fiber aspect?

I got the recipe off a box of Quaker Oat Bran Hot Cereal, and the irony is that I prefer (and used in this recipe) Hodgson Mill Oat Bran. It’s less expensive, and Fred prefers the Hodgson Mill, too (he eats a warm bowl of oat bran for an evening snack).

The ingredients:


Uncooked oat bran cereal, brown sugar, baking powder, milk, 1 egg, honey (you can also use molasses), and the recipe calls for vegetable oil. I use coconut oil because that’s what I happened to grab.  Also, blueberries – you could also use any other kind of berries, or a mashed banana. Whatever floats your boat.

It’s easy – you mix your dry ingredients together, then toss your wet ingredients in there. The recipe as written has you mix your dry ingredients in one bowl and your wet ingredients in there, then add the wet to the dry, but come on. Why dirty up two bowls when you can just dirty up the one?


When the ingredients are well mixed, spray your muffin tins with nonstick cooking spray, scoop the batter into the tin, and bake.

Ordinarily there might be a picture here of the batter scooped into the tin, but I use a silicon muffin pan, and I’ll be damned if I’m going to show y’all a picture of it, because it’s stained with stains that won’t come out, and like I don’t have enough stuff for you to judge me over? Hell no,  you’re not going to see the damn things. You know what batter in muffin tins looks like, and if you don’t, Google it up.


They’re not pretty muffins, but they’re tasty. I like to make two muffins each day (one to have with breakfast, one as a snack later in the day), and I put the rest of the batter in a container in the fridge, so that I can make muffins fresh the next day. The batter gets stiffer as it sits in the fridge (the oat bran absorbing the liquid, I’m guessing), but it bakes up just fine.

Oat Bran Muffins
Prep time
Cook time
Total time
: breakfast, baked goods
Serves: 12
  • 2 c. oat bran hot cereal, uncooked
  • ¼ c. firmly packed brown sugar
  • 2 tsp baking powder
  • ½ tsp salt (optional)
  • 1 c. milk (I use skim)
  • 2 egg whites slightly beaten (I use one whole egg)
  • ¼ c. honey or molasses
  • 2 T vegetable oil (I use coconut oil)
  1. Heat oven to 425ºF. Line 12 medium muffin cups with baking cups or spray with non-stick cooking spray.
  2. Combine dry ingredients; mix well. Add wet ingredients; mix until dry ingredients are moistened.
  3. Fill prepared muffin cups ¾ full.
  4. Bake 15 - 17 minutes or until golden brown.
  5. *Variations: Stir into batter ½ c. blueberries (I use 1 cup) or ½ c. (1 medium) mashed, ripe banana.