Back in May, Candi shared with us a great way to cook eggs using canning rings.  Here is a LINK to her post.  I found another great idea on Pinterest.  You can use canning lids on a sheet pan to hold paper cupcake liners, so you can bake more cupcakes/ muffins at one time. I LOVE THIS IDEA! I only have 1 cupcake pan and I frequently make lots of muffins to freeze. This idea will definitely save me time!

This time of year if you are like me you are probably making zucchini bread, did you know that you can pour your zucchini bread batter into muffin cups? LOVE IT! What a great way to freeze little breads!

Do you want to try it with banana bread?  This recipe was shared by one of our PYP Mods, LazyBear! It is the BEST Banana Bread recipe EVER!!!

Lazy Bear’s Banana Bread

1 1/4 cups sugar
1/2 cup butter, softened in microwave
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup – your choice – buttermilk or plain yogurt (my fav is sour cream)
1 teaspoon vanilla (my favorite is banana flavoring)
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts – (pecans, walnuts or almonds)

1. Heat oven to 350°F. Grease bottoms only of 2 loaf pans.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 1 hour to 1 1/4 hours depending on size of loaf pan.
I always use this method ~ until toothpick inserted in center comes out clean.

Cool 10 minutes. Loosen sides of loaves from pans; remove bread and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Freezes well.