Banana Bran Muffins

2 C cake flour
1 1/2 C bran
1 1/2 t baking soda
2 t baking spice
1/3 C ginger bits (dried & candied)
1/3 C shredded coconut
12 T room temperature butter or 3/4 C olive oil
2/3 C sugar
3 eggs
1 t vanilla
4 medium size bananas (to make 2 1/2 to 3 C puree)

Preheat oven to 400° F.
Combine flour, bran, baking soda, baking spice, ginger bits, and coconut in a bowl.
Combine butter/olive oil, sugar, eggs, vanilla, and banana puree in a separate bowl.
Pour banana mixture into the first bowl and combine.
Spoon the batter into muffin pans (use muffin cups or grease the pans first)
Bake 15 to 20 minutes.

Makes approximately 20 to 24 muffins.

Chicken en Papillote

3 carrots
3 spring onions
5 hot sweet piquante peppers
1/3 C parsley
2 chicken breasts, approximately 6 - 8 oz each
salt
pepper
zatar
2 T dry white wine
2 papillote bags (or use parchment paper, cut to right size)

• Preheat oven to 450° F.
• Slice carrots lengthwise, then slice lengthwise again, then cut them into 3/4" chunks.
• Trim spring onions' greens so the onions will fit into the bag, then slice onions lengthwise.
• Slice/chop piquante peppers.
• Chop parsley.
• Place chicken breasts on a plate and pat dry with paper towels.
• Salt and pepper both sides of the chicken, to taste.
• Sprinkle zatar on both sides of chicken, to taste.
• Divide chicken, carrots, spring onions, piquante peppers, and parsley between the two papillote bags.
• Use a teaspoon to sprinkle the white wine over the contents of the bags
• Crimp the opening of the bags to seal them.
• Put the bags flat on a baking sheet and place in the oven
• Cook 15 - 20 minutes until chicken reaches an internal temperature of 165° F.
• Place each bag on a plate, cut open the top of the bag, and serve.