Cooking instructor, food blogger and cookbook author Pamela Salzman shares a few of her favorite quick, easy and family-friendly recipes from her book "Kitchen Matters: More than 100 Recipes and ...

Prepare a 6-cup jumbo muffin pan with jumbo baking liners spritzed with nonstick cooking spray. In a small bowl, stir together the flour, baking powder, and salt. Set aside.

Heat oven to 350 degrees. Line a 12-cup muffin pan with cupcake papers. First, roast the bananas. Peel them; then place them on a large sheet of foil on a baking sheet.

Store the muffins in an airtight container or plastic freezer bag at room temperature for 3 to 4 days, in the refrigerator for one week, or in the freezer for 3 months.

Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.

For the muffins: Preheat the oven to 400 degrees. Line a standard-well-size muffin pan with paper baking cups. Pit the peaches (and peel, if desired; we didn't). Cut the flesh into 1/2-inch chunks.

Line a muffin pan with 12 muffin liners or grease with non stick cooking spray, and set aside. Add the butter to a microwave safe bowl and heat in 30 second increments until the butter is melted.

Place the muffin pan in the oven and bake for 45 minutes, or until the bottoms of the hash browns are dark golden brown. While the cups are baking, crumble the reserved bacon into small pieces.