Tuesday, April 14, 2009

Apple Cinnamon Muffins

The other day I felt like apple cinnamon streusel muffins and almost picked up a mix at the store... then I decided it would save moo-lah and be healthier and tastier if I could make my own.

I found this Apple Cinnamon Muffins recipe on www.Bakingbites.com.

Apple Cinnamon Muffins

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup brown sugar
1 large egg
2 tbsp butter, melted and cooled
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 1/2 cups diced apple

3 tbsp coarse sugar
1/2 tsp ground cinnamon

Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together flour, baking powder, salt and spices.

In a large bowl, whisk together brown sugar and egg. Whisk in melted butter, vegetable oil and vanilla. Working in two or three additions, alternately stir in flour mixture and buttermilk, ending with an addition of flour and mixing only until no streaks of flour remain visible in the batter. Stir in diced apple.

Divide batter evenly into prepared muffin cups filling each to the top, or slightly over.

In a small bowl, stir together coarse sugar and additional 1/2 tsp ground cinnamon. Sprinkle generously over muffins.

Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the top springs back when lightly pressed.

Cool muffins on a wire rack.

Makes 12.

(my notes: I love streusel on muffins but this cinnamon/sugar sprinkle was really tasty too.  I would definitely use this topping again.  Also - I wasn't sure about the ginger spice as I'm not the hugest fan of ginger ...  so I just added an extra tsp of cinnamon for extra flavor and left out the ginger.  The muffins were moist and tasty.

Also - I liked the notes on the baking bites site about how the oil helps maintain the moisture in muffins and the butter helps with the flavor.

oh - also - dice the apples before you start.  I remembered when I needed to add them and it took a while.)

Saturday, April 11, 2009

MMmmmm Jello Salad (Raspberries and Cream)

I did it! I'm officially a Mormon Wife! Heathy sent me this recipe from here and I couldn't help but try--anything with raspberries AND cream cheese has to be great. it has a slight taste of cheesecake, what could be a better side dish to our easter dinner? Here you go!

8 oz cream cheese (softened)

6 oz Sugar Free Raspberry Jello (the box says .6 oz, don't be fooled!)

10 oz frozen raspberries (defrost partially) (I took the remaining 2 oz from my bag and dumped them in with the cool whip so we'd have whole raspberries in there, too!)

3/4 C sugar

12 oz Cool Whip

2 tsp vanilla

Prepare Jello using only 2 1/2 C of water (1 1/4 hot, 1 1/4 cold). Add frozen raspberries, and let jello partially thicken in fridge. In a separate bowl, blend cream cheese, vanilla, and sugar. Add cream cheese mixture to partially thickened jello and whip together until well blended. Fold in Cool whip. Refrigerate 3 hours until well set. Mmmmmmm delicious!