Cinnamon Apple Muffins

My mom is always making a batch of apple muffins. She found the recipe in Penzey's spice catalog last year. Each time she makes the muffins they seem to disappear when she has visitors.

Muffins:

• 4 Cups apples, peeled, cored and chopped, 4-5 large apples (we used McIntosh)
• 4 large eggs, beaten
• 1 Cup vegetable oil (we like canola)
• 2 tsp. PURE VANILLA EXTRACT
• 1 tsp. PURE ALMOND EXTRACT
• 2 tsp. baking soda
• 2 tsp. salt
• 2 tsp. CINNAMON (we used CHINA)
• 3 Cups all-purpose flour
• 2 Cups granulated white sugar

Topping:

• 3/4 Cup all-purpose flour
• 1/4 Cup granulated white sugar
• 2 tsp. CINNAMON
• 6 TB. butter, room temperature
  

Preheat oven to 350°. Lightly grease two muffin pans and set aside (you may have enough batter for more than 24 muffins). Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the VANILLA EXTRACT, ALMOND EXTRACT, baking soda, salt and CINNAMON. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Then turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Fold in the chopped apples, mixing by hand so the apples do not get too broken up. Divide the mixture between the two muffin pans. Since the batter is so thick, it is easiest to spoon the batter into the pans. To prepare the topping, combine flour, sugar and CINNAMON in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. If you don't mind a little mess, it is faster to use your hands. Sprinkle equal amounts of topping on each muffin. Bake for about 20-25 minutes on the center rack of the oven. The muffins should feel fairly firm when touched in the middle, or bake an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans.

Prep. time: 10 minutes
Baking time: 20-25 minutes
Yield: 24-28 muffins

Bran Flax Muffins

Here is a healthy tasty muffin recipe that uses flaxseed and oat bran. We usually make a batch and freeze the extras. It's nice in the morning to pull one out and pop in the microwave for a couple of seconds. This is the recipe that is on the back of Bob's Red Mill Flaxseed meal.


1 1/2 C flour
3/4 C flaxseed meal
3/4 C oat bran
1 C Brown Sugar (we use the splenda brown sugar mix, to cut down on sugar)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 C shredded carrots
2 peeled and shredded apples
1 C nuts, chopped
3/4 C milk
2 eggs beaten
1 tsp vanilla

Mix together flour, flaxseed, oat bran, brown sugar, salt and cinnamon in large bowl. Stir in carrots and apples and nuts. Combine milk, eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups 3/4 full. Bake at 350 degrees for 15-20 minutes. Makes about 15 medium muffins.

Rhubarb Muffins

"This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin."

INGREDIENTS:
1/2 cup vanilla yogurt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 egg
1 1/3 cups all-purpose flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb

1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup crushed sliced almonds
2 teaspoons melted butter

DIRECTIONS:

1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.

2.In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.

3.In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.

4.Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.

Sweet Potato Corn Muffin

The recipe is compliments of our friend and fellow admission counselor (and apparently expert chef), Kim. Thanks, Kim! - Kristin

Tim and I tried this the other day. I have to admit, they are really good!






-1-29 oz. can or 2-15 oz. cans Glory Foods Cut Sweet Potatoes (I'm sure any canned sweet potatoes would do)
-2 packages 7.5 oz Glory Foods Corn Muffin Mix (I'm sure any boxed corn muffin mix would do)
-3/4 cup milk
-2 large eggs
-3 tbsp. sugar
-1 tbsp. vanilla flavoring
-1 tsp. cinnamon
-1 tsp. nutmeg

1. Preheat oven to 400F
2. Lightly grease muffin tins (or use paper cups like me)
3. Drain sweet potatoes thoroughly and place in mixing bowl. Mash well with a slotted spoon.
4. Sprinkle with sugar, cinnamon and nutmeg, stir thoroughly.
5. Add eggs and vanilla, stir thoroughly.
6. Add both packages of Corn Muffin Mix and milk. Stir until smooth.
7. Fill muffin tins 2/3 full. Bake 20-25 minutes. Allow to cool 5 minutes before serving.
8. Serve at a chili cookoff and win first prize in the cornbread category!