Apple Nut Muffins

apple nut muffins

It’s that time of year again – making lunches, yay! These are a delicious yet healthy lunchbox snack, great for a breakfast on the run or afternoon tea.   Sure, these have sugar and butter in them – but they also have oats, nuts, apples and dried fruit — and no toxic chemicals, preservatives or HFCS.  They are delicious…I only have one big kid here, and they lasted about one day.  A very good recipe.

APPLE NUT MUFFINS

adapted from Baking: From My Home To Yours by Dorie Greenspan

makes 12 regular sized muffins

1/2 cup milk
1/2 cup apple cider (or another 1/2 cup milk if you don’t have cider)
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
1 stick (1/2 cup) unsalted butter, melted and cooled
1  3/4 cups flour
1/2 cup sugar
1 TBSP baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 cup (packed) light brown sugar
3/4 cup large-flake oats
1 medium apple, peeled, cored and cut into small dice
1/2 cup chopped walnuts or pecans
1/3 cup dried cranberries or any dried fruit (raisins, etc)

Center a rack in the oven and preheat to 400 F. Line 12 cup muffin tin with muffin liners. Place pan on baking sheet.

Whisk together milk, cider, egg, vanilla and almond extracts and butter in small bowl.

In a large bowl, whisk together flour, sugar, baking powder and soda, cinnamon, and salt to combine thoroughly. Toss in the brown sugar, then add the oats and whisk the dry ingredients a few more times to mix. Switch to a large rubber spatula and stir in the liquid ingredients, stirring just until everything is moistened–as with all muffins, less mixing is better than more. Gently stir in the apple, nuts and dried fruit.  Using  a 1/3 cup scoop or measuring cup, scoop batter into muffin cups, ensuring that it is evenly distributed. Top with a sprinking of oatmeal flakes, if desired, for decorative effect.

Bake for 20-25 minutes, or until the muffins  are golden brown and centers bounce back when pressed with your finger.  Cool. Remove from pan. Enjoy as is (delish)  or with some butter, peanut butter, almond butter, jam….very delicious muffin with lots of fiber, a good one for the lunch boxes if walnuts are allowed.

mix up batter - adding wet ingredients to dry, mix only until combined

fill muffin cups to top, making sure batter is distributed evenly

sprinkle some oats on top before baking if desired

Old-Fashioned Tomato Soup (Vegetarian)

old fashioned cream of tomato soup

As the weather starts to cool down, we can at least get back to creating some homemade soups.  This is an old recipe that comes to me from Kathy Bateman, the original recipe being from her husband’s grandma, Vira. Vira was well-known as a very good cook and tasting this soup made me understand why. A few quality ingredients and following the steps here ensures a satisfying soup. So delicious with Continue reading