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Showing posts with label Apples. Show all posts
Showing posts with label Apples. Show all posts

Fruit & Nut Granola Bars

Granola bars are one of my favorite breakfast and snack treats, and I love making my own bars at home. I don't think I'm really a control freak in most areas, but I do like to be in control of what goes into my food. Being able to choose the ingredients for my granola bars gives me the assurance that none of the ingredients will have names that sound like they were poured from a chemistry lab beaker.




Print Recipe

Fruit & Nut Granola Bars

3 cups old fashioned oats
1 cup Rice Krispie cereal
1/4 cup chia seeds
1 cup walnuts, chopped
1/2 cup sliced almonds
1 cup dried cranberries, chopped
1 cup dried apples, chopped
1 1/2 cups honey
1 1/2 cups creamy peanut butter

Preheat oven to 325 degrees F. Prepare a 9 x 13-inch pan by lining with aluminum foil, allowing the foil to over hang the sides of the pan slightly.
In a large bowl, combine the oats, cereal, chia seeds, walnuts, almonds, cranberries, and apples; mix well.
In a medium saucepan over low heat, combine honey and peanut butter, stirring until melted together. Pour the melted mixture over the oat mixture and stir together. Firmly press the granola mixture into the prepared pan, then bake for 25 minutes. Cool, then lift the foil from the pan and cut into bars.



Chop the dried cranberries and dried apples into smaller pieces.



I love the mix of nuts and grains in this recipe.



Add the dried fruit to the grains and nuts; mix well.



Melt the honey and peanut butter together, then add to the granola mixture.



Press firmly into a 9 x 13-inch pan that has been lined with aluminum foil. I like to use a small pastry roller to pack mine in tightly.



Bake for about 25 minutes, then cool. Lift the granola out by the aluminum foil.



Cut into bars or squares as desired. I cut mine into 18 large bars.





This recipe was shared with:
Weekend Potluck
Full Plate Thursday
Creative Juice
Granola bars are one of my favorite breakfast and snack treats, and I love making my own bars at home. I don't think I'm really a control freak in most areas, but I do like to be in control of what goes into my food. Being able to choose the ingredients for my granola bars gives me the assurance that none of the ingredients will have names that sound like they were poured from a chemistry lab beaker.




Print Recipe

Fruit & Nut Granola Bars

3 cups old fashioned oats
1 cup Rice Krispie cereal
1/4 cup chia seeds
1 cup walnuts, chopped
1/2 cup sliced almonds
1 cup dried cranberries, chopped
1 cup dried apples, chopped
1 1/2 cups honey
1 1/2 cups creamy peanut butter

Preheat oven to 325 degrees F. Prepare a 9 x 13-inch pan by lining with aluminum foil, allowing the foil to over hang the sides of the pan slightly.
In a large bowl, combine the oats, cereal, chia seeds, walnuts, almonds, cranberries, and apples; mix well.
In a medium saucepan over low heat, combine honey and peanut butter, stirring until melted together. Pour the melted mixture over the oat mixture and stir together. Firmly press the granola mixture into the prepared pan, then bake for 25 minutes. Cool, then lift the foil from the pan and cut into bars.



Chop the dried cranberries and dried apples into smaller pieces.



I love the mix of nuts and grains in this recipe.



Add the dried fruit to the grains and nuts; mix well.



Melt the honey and peanut butter together, then add to the granola mixture.



Press firmly into a 9 x 13-inch pan that has been lined with aluminum foil. I like to use a small pastry roller to pack mine in tightly.



Bake for about 25 minutes, then cool. Lift the granola out by the aluminum foil.



Cut into bars or squares as desired. I cut mine into 18 large bars.





This recipe was shared with:
Weekend Potluck
Full Plate Thursday
Creative Juice
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Copycat Fall Favorite

While I think of this recipe as one that would be more enjoyable in fall, to be honest, I will order the original winter, spring, summer and fall. They are something I enjoy as a side dish for both breakfast and dinner any time we visit our local Cracker Barrel. But I do admit to making them more often at home when the leaves are changing, the pumpkins are abundant and apple season is in full swing! They are another recipe that works great as a side or add a little whipped cream for a warm easy dessert. In fact, many times I will order them with my meal and then save them until the end making them my dessert. They would also work great as a "topper" for things like oatmeal or French toast during a weekend breakfast or brunch. Another tip for you~ if you have some apples laying around that are starting to "turn" and aren't quite as crisp as they should be, this is a great use for them. In fact, that's exactly what I used when I made this batch. Remember that $9 bag of apples I told you about when I shared my Cinnamon Dip? Well, I had just a few left in that bag and they needed to be used ASAP, so this was what came to mind.  However or whenever you decide to serve them, they scream autumn and are a warm, comforting side dish on any chilly fall day!

Fried Apples
6 medium apples, cored and sliced (I like the peel left on)
1/4 c brown sugar
1 tsp lemon juice
1/4 c. butter
1/8 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

In a large skillet, melt butter over medium hit. Evenly spread apples in skillet. Drizzle with lemon juice. Gently stir. Sprinkle with brown sugar and salt. Stir to coat. Turn heat down to low, cover and cook for 10-15 minutes until apples are tender. Add cinnamon and nutmeg. Stir gently. Remove into serving dish and drizzle with extra syrup in pan.


Shared on Lady Behind The Curtain Oct. 17, 2012
Shared on Miz Helen's Country Cottage Oct. 18, 2012
Shared on The Country Cook Oct. 19, 2012
Apples at Very Good Recipes
Pin It
While I think of this recipe as one that would be more enjoyable in fall, to be honest, I will order the original winter, spring, summer and fall. They are something I enjoy as a side dish for both breakfast and dinner any time we visit our local Cracker Barrel. But I do admit to making them more often at home when the leaves are changing, the pumpkins are abundant and apple season is in full swing! They are another recipe that works great as a side or add a little whipped cream for a warm easy dessert. In fact, many times I will order them with my meal and then save them until the end making them my dessert. They would also work great as a "topper" for things like oatmeal or French toast during a weekend breakfast or brunch. Another tip for you~ if you have some apples laying around that are starting to "turn" and aren't quite as crisp as they should be, this is a great use for them. In fact, that's exactly what I used when I made this batch. Remember that $9 bag of apples I told you about when I shared my Cinnamon Dip? Well, I had just a few left in that bag and they needed to be used ASAP, so this was what came to mind.  However or whenever you decide to serve them, they scream autumn and are a warm, comforting side dish on any chilly fall day!

Fried Apples
6 medium apples, cored and sliced (I like the peel left on)
1/4 c brown sugar
1 tsp lemon juice
1/4 c. butter
1/8 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

In a large skillet, melt butter over medium hit. Evenly spread apples in skillet. Drizzle with lemon juice. Gently stir. Sprinkle with brown sugar and salt. Stir to coat. Turn heat down to low, cover and cook for 10-15 minutes until apples are tender. Add cinnamon and nutmeg. Stir gently. Remove into serving dish and drizzle with extra syrup in pan.


Shared on Lady Behind The Curtain Oct. 17, 2012
Shared on Miz Helen's Country Cottage Oct. 18, 2012
Shared on The Country Cook Oct. 19, 2012
Apples at Very Good Recipes
Pin It
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NY Apple Muffins

The flavors of apples, cinnamon, and walnuts are the perfect combination for a breakfast muffin, but the real secret that makes these muffins special is the cream cheese. This is a big batch recipe that makes 24 muffins, so you might have some extras for the freezer when you make this recipe.


Recipe source Taste of Home

Print Recipe

NY Apple Muffins
2 cups all purpose flour
3/4 cup packed brown sugar
1/2 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs
1/2 cup butter, melted
1 (3 ounce) package cream cheese, cut into 1/4-inch cubes and softened
1/2 teaspoon vanilla extract
2 cups chopped peeled apples
1/2 cup raisins
1/2 cup chopped walnuts

Topping
1/2 cup packed brown sugar
1/2 cup finely chopped walnuts
1/4 cup all purpose flour
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1 teaspoon grated lemon peel

Preheat oven to 375 degrees F. Prepare muffin pans by greasing or use paper liners. In a large bowl, combine flour, brown sugar, sugar, baking soda, cinnamon, salt, cloves, and nutmeg. In a separate bowl, combine the eggs, butter, cream cheese, and vanilla; stir into the dry ingredients just until moistened (batter will be stiff). Fold in the apples, raisins, and walnuts. Fill the prepared pans two-thirds full. Combine topping ingredients; sprinkle over batter. Bake in preheated oven for  20 - 25 minutes. Cool in pans for 5 minutes before removing to wire racks. Makes 24 muffins.



Fill the muffin cups two-thirds full with batter then sprinkle with the topping mixture.


Bake muffins for 20 -25 minutes.


These NY Apple Muffins are breakfast muffins that are worth waking up and getting out of bed for!




This recipe was shared with:
Link it up Thursday
Bizzy's Recipe Box
Jam Hands Recipe Sharing Monday
Mop it up Mondays
The flavors of apples, cinnamon, and walnuts are the perfect combination for a breakfast muffin, but the real secret that makes these muffins special is the cream cheese. This is a big batch recipe that makes 24 muffins, so you might have some extras for the freezer when you make this recipe.


Recipe source Taste of Home

Print Recipe

NY Apple Muffins
2 cups all purpose flour
3/4 cup packed brown sugar
1/2 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs
1/2 cup butter, melted
1 (3 ounce) package cream cheese, cut into 1/4-inch cubes and softened
1/2 teaspoon vanilla extract
2 cups chopped peeled apples
1/2 cup raisins
1/2 cup chopped walnuts

Topping
1/2 cup packed brown sugar
1/2 cup finely chopped walnuts
1/4 cup all purpose flour
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1 teaspoon grated lemon peel

Preheat oven to 375 degrees F. Prepare muffin pans by greasing or use paper liners. In a large bowl, combine flour, brown sugar, sugar, baking soda, cinnamon, salt, cloves, and nutmeg. In a separate bowl, combine the eggs, butter, cream cheese, and vanilla; stir into the dry ingredients just until moistened (batter will be stiff). Fold in the apples, raisins, and walnuts. Fill the prepared pans two-thirds full. Combine topping ingredients; sprinkle over batter. Bake in preheated oven for  20 - 25 minutes. Cool in pans for 5 minutes before removing to wire racks. Makes 24 muffins.



Fill the muffin cups two-thirds full with batter then sprinkle with the topping mixture.


Bake muffins for 20 -25 minutes.


These NY Apple Muffins are breakfast muffins that are worth waking up and getting out of bed for!




This recipe was shared with:
Link it up Thursday
Bizzy's Recipe Box
Jam Hands Recipe Sharing Monday
Mop it up Mondays
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Apple Chips

These Apple Chips are my new favorite snack. Finally, a really tasty snack food that is healthy too! They're crispy like chips, but with a hint of cinnamon. I think kids would like these in their lunch boxes for a change of pace.



Apple Chips
3 medium apples
1 tablespoon fruit fresh dissolved in 2 cups water
Cinnamon sugar

Preheat oven to 250 degrees F. Prepare 2 sheet pans by lining with parchment paper. Wash and core the apples. Slice the apples about 1/8-inch thick in rounds. Dip the apple slices in the fruit fresh, then lay the slices on paper towels. After all the apples have been dipped and drained, lay them on the prepared parchment paper lined pans in a single layer. Sprinkle lightly with cinnamon sugar. Bake in preheated oven for 3 hours, rotating the pans a couple of times during baking. Store cooled apple chips in an airtight container at room temperature.


I used an apple corer and a knife to prepare my apples. I think a mandoline would probably work well to slice the apples if you have one. I used Honeycrisp apples because that's the kind I had, but I think other types of apples would be delicious too.

Spread the apples in a single layer on the parchment paper.

Sprinkle lightly with cinnamon sugar.

Bake for 3 hours at 250 degrees.

These Apple Chips are my new favorite snack. Finally, a really tasty snack food that is healthy too! They're crispy like chips, but with a hint of cinnamon. I think kids would like these in their lunch boxes for a change of pace.



Apple Chips
3 medium apples
1 tablespoon fruit fresh dissolved in 2 cups water
Cinnamon sugar

Preheat oven to 250 degrees F. Prepare 2 sheet pans by lining with parchment paper. Wash and core the apples. Slice the apples about 1/8-inch thick in rounds. Dip the apple slices in the fruit fresh, then lay the slices on paper towels. After all the apples have been dipped and drained, lay them on the prepared parchment paper lined pans in a single layer. Sprinkle lightly with cinnamon sugar. Bake in preheated oven for 3 hours, rotating the pans a couple of times during baking. Store cooled apple chips in an airtight container at room temperature.


I used an apple corer and a knife to prepare my apples. I think a mandoline would probably work well to slice the apples if you have one. I used Honeycrisp apples because that's the kind I had, but I think other types of apples would be delicious too.

Spread the apples in a single layer on the parchment paper.

Sprinkle lightly with cinnamon sugar.

Bake for 3 hours at 250 degrees.

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Triple A Muffins

These muffins are made with two kinds of dried fruit and make a wonderful breakfast or snack muffin. I don't like long names for recipes, and the name of these muffins was originally Apricot and Apple Muffins with Almond Topping. I have shortened the name to simply Triple A Muffins in reference to the apples, apricots, and almonds. My recipe is adapted from the Perfect Cookies, Cupcakes, and Muffins cookbook.




Triple A Muffins
1/2 cup chopped dried apricots
1/2 cup chopped dried apple
1/2 cup orange juice
2 cups self-rising flour
1/2 cup firmly packed brown sugar
2 eggs, lightly beaten
1 cup buttermilk
1/4 cup unsalted butter, melted
1 teaspoon grated orange zest

Topping
1/2 cup slivered almonds
1/3 cup Demerara sugar

Preheat oven to 400 degrees F. Prepare a standard 12 cup muffin pan by greasing or use paper liners. In a small bowl, combine the apricots, apple, and orange juice. Let the fruit soak in the orange juice at room temperature for 15 minutes. In a large bowl, combine the flour and brown sugar. In a separate bowl, combine the eggs, buttermilk, melted butter, and orange zest. Add the buttermilk mixture and the fruit mixture all at once to the flour mixture; stir just until moistened. Spoon the batter into the prepared muffin pan. For the topping, sprinkle the slivered almonds and the Demerara sugar over the muffin batter. Bake in preheated oven for 15 - 20 minutes, or until muffins test done. Cool the muffins in the pan for 5 minutes before removing to a wire rack to continue cooling.

You'll need both dried apricots and dried apples for this recipe.

Chop enough of each to equal 1/2 cup.

Soak the dried fruit in orange juice for 15 minutes.

These muffins are topped with slivered almonds and Demerara sugar.


Bake muffins for 15 - 20 minutes.

The recipe indicated it would make 12 standard muffins, but I had 14 muffins in my batch.




So whether you call these "Apricot and Apple Muffins with Almond Topping" or just "Triple A Muffins", these are seriously good muffins, no matter what their name!




This recipe was shared with:
The Shady Porch Rock n Share
This Chick Cooks 
Cast Party Wednesday 
Thriving on Thursdays
Miz Helen's Full Plate Thursday
Bake with Bizzy 
It's a Keeper Thursday
Muffin Monday
Your Recipe My Kitchen
Naptime Creations Tasty Tuesday 
Momtrends Friday Food 
Foodie Friday
These muffins are made with two kinds of dried fruit and make a wonderful breakfast or snack muffin. I don't like long names for recipes, and the name of these muffins was originally Apricot and Apple Muffins with Almond Topping. I have shortened the name to simply Triple A Muffins in reference to the apples, apricots, and almonds. My recipe is adapted from the Perfect Cookies, Cupcakes, and Muffins cookbook.




Triple A Muffins
1/2 cup chopped dried apricots
1/2 cup chopped dried apple
1/2 cup orange juice
2 cups self-rising flour
1/2 cup firmly packed brown sugar
2 eggs, lightly beaten
1 cup buttermilk
1/4 cup unsalted butter, melted
1 teaspoon grated orange zest

Topping
1/2 cup slivered almonds
1/3 cup Demerara sugar

Preheat oven to 400 degrees F. Prepare a standard 12 cup muffin pan by greasing or use paper liners. In a small bowl, combine the apricots, apple, and orange juice. Let the fruit soak in the orange juice at room temperature for 15 minutes. In a large bowl, combine the flour and brown sugar. In a separate bowl, combine the eggs, buttermilk, melted butter, and orange zest. Add the buttermilk mixture and the fruit mixture all at once to the flour mixture; stir just until moistened. Spoon the batter into the prepared muffin pan. For the topping, sprinkle the slivered almonds and the Demerara sugar over the muffin batter. Bake in preheated oven for 15 - 20 minutes, or until muffins test done. Cool the muffins in the pan for 5 minutes before removing to a wire rack to continue cooling.

You'll need both dried apricots and dried apples for this recipe.

Chop enough of each to equal 1/2 cup.

Soak the dried fruit in orange juice for 15 minutes.

These muffins are topped with slivered almonds and Demerara sugar.


Bake muffins for 15 - 20 minutes.

The recipe indicated it would make 12 standard muffins, but I had 14 muffins in my batch.




So whether you call these "Apricot and Apple Muffins with Almond Topping" or just "Triple A Muffins", these are seriously good muffins, no matter what their name!




This recipe was shared with:
The Shady Porch Rock n Share
This Chick Cooks 
Cast Party Wednesday 
Thriving on Thursdays
Miz Helen's Full Plate Thursday
Bake with Bizzy 
It's a Keeper Thursday
Muffin Monday
Your Recipe My Kitchen
Naptime Creations Tasty Tuesday 
Momtrends Friday Food 
Foodie Friday
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Apple Coffee Cake

I have a "made from scratch" recipe for Fresh Apple Cake that I love and have used for many years, so when I came across a recipe for an Apple Coffee Cake in Taste of Home Almost Homemade Cookbook I looked it over carefully. Their recipe used the conveniences - spice cake mix and apple pie filling, and with a few adaptations the recipe produced a cake similar to my "from scratch" cake.



Print Recipe

Apple Coffee Cake
1 package (18.25 ounces) spice cake mix
3 eggs
3/4 cup sour cream
1/4 cup water
2 tablespoons canola oil
1 teaspoon almond extract
1 1/2 teaspoons ground cinnamon
1 can (21 ounces) apple pie filling
1 cup chopped walnuts

Glaze
2/3 cup confectioners' sugar
2 -3 teaspoons milk

Preheat oven to 350 degrees F. Prepare a 10-inch fluted tube pan by coating with cooking spray. In a large bowl, combine the cake mix, eggs, sour cream, water, oil, and almond extract; beat on low speed of mixer for 30 seconds. Add pie filling; beat on medium speed for 2 minutes. Stir in walnuts. Pour batter into prepared pan; bake for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool the cake for 10 minutes in the pan, then remove from pan to a wire rack to continue cooling.
To prepare glaze, combine confectioners' sugar and milk in a small bowl, mix until smooth. Drizzle over cooled cake.


Spice cake mix and apple pie filling are two convenience items that many cooks keep in the pantry.




This Apple Coffee Cake is easy and quick to make, but don't be surprised if someone thinks you have baked a "homemade" cake when they taste it!





This recipe has been shared with:
Naptime Creations Tasty Tuesday
Crazy Sweet Tuesday
These Chicks Cooked
The Shady Porch Rock and Share Wednesday
Newlyweds Recipe Linky
Bake with Bizzy
Miz Helens Full Plate Thursday
Talking Dollars and Cents Sweet Temptations
Something Swanky Sweet Treats Thursday
Its a Keeper Thursday
A Little Nosh Tastetastic Thursday
Not Your Ordinary Recipes Foodie Friday
Bacon Time with the Hungry Hypo Anything Goes Friday
MomTrends Friday Food
Sweet as Sugar Cookies
I have a "made from scratch" recipe for Fresh Apple Cake that I love and have used for many years, so when I came across a recipe for an Apple Coffee Cake in Taste of Home Almost Homemade Cookbook I looked it over carefully. Their recipe used the conveniences - spice cake mix and apple pie filling, and with a few adaptations the recipe produced a cake similar to my "from scratch" cake.



Print Recipe

Apple Coffee Cake
1 package (18.25 ounces) spice cake mix
3 eggs
3/4 cup sour cream
1/4 cup water
2 tablespoons canola oil
1 teaspoon almond extract
1 1/2 teaspoons ground cinnamon
1 can (21 ounces) apple pie filling
1 cup chopped walnuts

Glaze
2/3 cup confectioners' sugar
2 -3 teaspoons milk

Preheat oven to 350 degrees F. Prepare a 10-inch fluted tube pan by coating with cooking spray. In a large bowl, combine the cake mix, eggs, sour cream, water, oil, and almond extract; beat on low speed of mixer for 30 seconds. Add pie filling; beat on medium speed for 2 minutes. Stir in walnuts. Pour batter into prepared pan; bake for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool the cake for 10 minutes in the pan, then remove from pan to a wire rack to continue cooling.
To prepare glaze, combine confectioners' sugar and milk in a small bowl, mix until smooth. Drizzle over cooled cake.


Spice cake mix and apple pie filling are two convenience items that many cooks keep in the pantry.




This Apple Coffee Cake is easy and quick to make, but don't be surprised if someone thinks you have baked a "homemade" cake when they taste it!





This recipe has been shared with:
Naptime Creations Tasty Tuesday
Crazy Sweet Tuesday
These Chicks Cooked
The Shady Porch Rock and Share Wednesday
Newlyweds Recipe Linky
Bake with Bizzy
Miz Helens Full Plate Thursday
Talking Dollars and Cents Sweet Temptations
Something Swanky Sweet Treats Thursday
Its a Keeper Thursday
A Little Nosh Tastetastic Thursday
Not Your Ordinary Recipes Foodie Friday
Bacon Time with the Hungry Hypo Anything Goes Friday
MomTrends Friday Food
Sweet as Sugar Cookies
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Date and Apple Muffins

The recipe for these delicious Date and Apple Muffins has been adapted from the Perfect Cupcakes, Cookies, and Muffins cookbook. These are large-size muffins because as suggested in the cookbook, I baked these muffins in a pan with jumbo (1 cup size) muffin cups.


Date and Apple Muffins
1 large green apple, peeled, cored, and finely chopped
1 cup chopped pitted dates
1 teaspoon baking soda
1 cup boiling water
1/2 cup unsalted butter
3/4 cup sugar
1 egg, lightly beaten
2 cups self-rising flour, sifted

Topping
2 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
2 tablespoons all purpose flour
1/4 cup shredded coconut

Preheat oven to 375 degrees F. Grease 6 large muffin cups or prepare with paper liners.
In a mixing bowl, combine the apple, dates, baking soda, and boiling water. Set aside to cool to room temperature.
In a mixing bowl, using a hand-held electric mixer on high speed, cream together the butter and sugar until light and fluffy. Beat in the egg. Fold in the sifted flour, alternating with the mixture of apple and dates. Spoon the batter into the prepared muffin cups.
To make the topping, cut the butter into the brown sugar, flour, and coconut until crumbly. Sprinkle topping over muffin batter. Bake in preheated oven for about 25 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. Remove from pan to cool on a wire rack.



These muffins are filled with chopped apples and dates. Pour a cup of boiling water over the apples, dates, and soda, then bring to room temperature before mixing with the other ingredients.



The original recipe in the cookbook called for about twice as much topping as I used on these muffins. The directions also asked that the muffins be baked for 15 minutes and taken out of the oven to put the topping on, then returned to the oven to finish baking. Being the obedient girl that I am, I followed the recipe exactly the first time I baked them, but this method caused the muffins to sink in the middle, and they all looked like this:

I was very disappointed with the looks of this batch, but I loved the taste. By adjusting the topping amount and adding it before baking, the muffins do not sink in the middle. These look much better!

These muffins baked for 25 minutes.



Cool on a wire rack after removing from pan.


These Date and Apple Muffins are moist and delicious with fruit on the inside and brown sugar and coconut topping on the outside.




This recipe was shared with:
Talking Dollars and Cents Muffin Monday
The recipe for these delicious Date and Apple Muffins has been adapted from the Perfect Cupcakes, Cookies, and Muffins cookbook. These are large-size muffins because as suggested in the cookbook, I baked these muffins in a pan with jumbo (1 cup size) muffin cups.


Date and Apple Muffins
1 large green apple, peeled, cored, and finely chopped
1 cup chopped pitted dates
1 teaspoon baking soda
1 cup boiling water
1/2 cup unsalted butter
3/4 cup sugar
1 egg, lightly beaten
2 cups self-rising flour, sifted

Topping
2 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
2 tablespoons all purpose flour
1/4 cup shredded coconut

Preheat oven to 375 degrees F. Grease 6 large muffin cups or prepare with paper liners.
In a mixing bowl, combine the apple, dates, baking soda, and boiling water. Set aside to cool to room temperature.
In a mixing bowl, using a hand-held electric mixer on high speed, cream together the butter and sugar until light and fluffy. Beat in the egg. Fold in the sifted flour, alternating with the mixture of apple and dates. Spoon the batter into the prepared muffin cups.
To make the topping, cut the butter into the brown sugar, flour, and coconut until crumbly. Sprinkle topping over muffin batter. Bake in preheated oven for about 25 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. Remove from pan to cool on a wire rack.



These muffins are filled with chopped apples and dates. Pour a cup of boiling water over the apples, dates, and soda, then bring to room temperature before mixing with the other ingredients.



The original recipe in the cookbook called for about twice as much topping as I used on these muffins. The directions also asked that the muffins be baked for 15 minutes and taken out of the oven to put the topping on, then returned to the oven to finish baking. Being the obedient girl that I am, I followed the recipe exactly the first time I baked them, but this method caused the muffins to sink in the middle, and they all looked like this:

I was very disappointed with the looks of this batch, but I loved the taste. By adjusting the topping amount and adding it before baking, the muffins do not sink in the middle. These look much better!

These muffins baked for 25 minutes.



Cool on a wire rack after removing from pan.


These Date and Apple Muffins are moist and delicious with fruit on the inside and brown sugar and coconut topping on the outside.




This recipe was shared with:
Talking Dollars and Cents Muffin Monday
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Glorious Morning Muffins

Sometimes I spend a lot of time looking at my cookbooks and cooking magazines trying to decide which recipe I want to make next, but I didn't have to search far to find today's Glorious Morning Muffin recipe. One day as I was throwing away an empty Gold Medal unbleached flour bag, this recipe caught my eye. It was printed on the back of the package, so I cut it out, saved it, and it's now a favorite recipe.


This recipe has some wonderful ingredients. You won't believe all the goodness that goes into these muffins.


In addition to the regular ingredients these muffins contain carrots, apples, raisins, coconut, and sliced almonds. That's a lot of good munching!

Print Recipe

Glorious Morning Muffins
2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla extract
2 cups unbleached flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots (2 to 3 medium)
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds, divided

Preheat oven to 350 degrees F. Place paper baking cups in each of 18 regular-size muffin cups, or grease with shortening or cooking spray.
In a large bowl, beat eggs, oil, milk, and vanilla with wire whisk until well blended. Add flour, brown sugar, baking soda, cinnamon, and salt; stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup almonds over batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.



This recipe makes a big batch of 18 muffins. The last muffin recipe I baked and posted about was a good fruit-filled recipe, Apricot-Pineapple Muffins. Those muffins had a great taste, but weren't very pretty.



These Glorious Morning Muffins are a favorite of mine because they have both a great taste and a nice presentation.




This recipe was shared with:
Not Your Ordinary Recipes Foodie Friday
Jane Deere Fusion Fridays
EveryDay Sisters Sharing Sundays
A Well Seasoned Life Sweet Indulgences Sunday
Talking Dollars and Cents Muffin Monday
Mrs Happy Homemaker Makin You Crave Monday
Jam Hands Recipe Sharing Monday
StoneGable On the Menu Monday
Finding Joy in My Kitchen
Sometimes I spend a lot of time looking at my cookbooks and cooking magazines trying to decide which recipe I want to make next, but I didn't have to search far to find today's Glorious Morning Muffin recipe. One day as I was throwing away an empty Gold Medal unbleached flour bag, this recipe caught my eye. It was printed on the back of the package, so I cut it out, saved it, and it's now a favorite recipe.


This recipe has some wonderful ingredients. You won't believe all the goodness that goes into these muffins.


In addition to the regular ingredients these muffins contain carrots, apples, raisins, coconut, and sliced almonds. That's a lot of good munching!

Print Recipe

Glorious Morning Muffins
2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla extract
2 cups unbleached flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots (2 to 3 medium)
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds, divided

Preheat oven to 350 degrees F. Place paper baking cups in each of 18 regular-size muffin cups, or grease with shortening or cooking spray.
In a large bowl, beat eggs, oil, milk, and vanilla with wire whisk until well blended. Add flour, brown sugar, baking soda, cinnamon, and salt; stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup almonds over batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.



This recipe makes a big batch of 18 muffins. The last muffin recipe I baked and posted about was a good fruit-filled recipe, Apricot-Pineapple Muffins. Those muffins had a great taste, but weren't very pretty.



These Glorious Morning Muffins are a favorite of mine because they have both a great taste and a nice presentation.




This recipe was shared with:
Not Your Ordinary Recipes Foodie Friday
Jane Deere Fusion Fridays
EveryDay Sisters Sharing Sundays
A Well Seasoned Life Sweet Indulgences Sunday
Talking Dollars and Cents Muffin Monday
Mrs Happy Homemaker Makin You Crave Monday
Jam Hands Recipe Sharing Monday
StoneGable On the Menu Monday
Finding Joy in My Kitchen
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Apple Dumplings

This has to be the easiest ever recipe for Apple Dumplings, and it is far too delicious for my own good. The recipe is adapted from Tasty Kitchen, and it takes very little time to put together.


Apple Dumplings
2 whole Granny Smith apples
2 cans (8 ounces each) crescent rolls
2 sticks butter
1 1/2 cup sugar
1 teaspoon vanilla
1/2 can (12 ounce) Sprite soda
Cinnamon, to taste

Preheat oven to 350 degrees F. Spray a 9 x 13-inch  pan with nonstick cooking spray.
Peel and core apples. Cut each apple into 8 slices. Roll each apple in a triangle of crescent roll dough. Place in prepared pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour 1/2 can Sprite around the edges of the pan. Sprinkle with cinnamon; bake for 40 minutes. Serve with ice cream, if desired.


Pour the Sprite carefully around the edge of the pan so the sugar/butter mixture stays on top of the apples. When my sister makes this recipe, she uses the whole can of soda, so somewhere between 1/2 can and a whole can, depending on how much syrup you like with the dumplings. The original recipe called for a Mountain Dew instead of Sprite, but the Sprite works for me.


Bake in preheated oven for 40 minutes.


You need a bowl of this Apple Dumpling, it's better than good!





This recipe was shared with:
Sweet Indulgences Sunday
Melt in Your Mouth Monday 
StoneGable On the Menu Monday
Jam Hands Recipe Sharing Monday
Naptime Creations Tasty Tuesday
Crazy Sweet Tuesday
Cast Party Wednesday 
This Chick Cooks
Bake With Bizzy 
Full Plate Thursday 
Sweet Temptations Thursday 
Something Swanky Sweet Treats Thursday
It's A Keeper Thursday
Sugar Bananas Sweets This Week
Sweets For A Saturday
Every Day Sisters Sharing Sundays
This has to be the easiest ever recipe for Apple Dumplings, and it is far too delicious for my own good. The recipe is adapted from Tasty Kitchen, and it takes very little time to put together.


Apple Dumplings
2 whole Granny Smith apples
2 cans (8 ounces each) crescent rolls
2 sticks butter
1 1/2 cup sugar
1 teaspoon vanilla
1/2 can (12 ounce) Sprite soda
Cinnamon, to taste

Preheat oven to 350 degrees F. Spray a 9 x 13-inch  pan with nonstick cooking spray.
Peel and core apples. Cut each apple into 8 slices. Roll each apple in a triangle of crescent roll dough. Place in prepared pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour 1/2 can Sprite around the edges of the pan. Sprinkle with cinnamon; bake for 40 minutes. Serve with ice cream, if desired.


Pour the Sprite carefully around the edge of the pan so the sugar/butter mixture stays on top of the apples. When my sister makes this recipe, she uses the whole can of soda, so somewhere between 1/2 can and a whole can, depending on how much syrup you like with the dumplings. The original recipe called for a Mountain Dew instead of Sprite, but the Sprite works for me.


Bake in preheated oven for 40 minutes.


You need a bowl of this Apple Dumpling, it's better than good!





This recipe was shared with:
Sweet Indulgences Sunday
Melt in Your Mouth Monday 
StoneGable On the Menu Monday
Jam Hands Recipe Sharing Monday
Naptime Creations Tasty Tuesday
Crazy Sweet Tuesday
Cast Party Wednesday 
This Chick Cooks
Bake With Bizzy 
Full Plate Thursday 
Sweet Temptations Thursday 
Something Swanky Sweet Treats Thursday
It's A Keeper Thursday
Sugar Bananas Sweets This Week
Sweets For A Saturday
Every Day Sisters Sharing Sundays
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Applesauce Muffins

I love the way my kitchen smells when I bake these muffins. This combination of cinnamon and cloves from the oven is better than any plug-in-the-wall-make-my-house-smell-good product. The recipe is one that I have adapted from the Taste of Home website, and it was submitted by Linda Williams, who said she serves these muffins in her restaurant.



Applesauce Muffins
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla
1 cup applesauce
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts
Cinnamon sugar, optional

Preheat oven to 350 degrees F.
In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in applesauce. In a separate bowl, whisk together flour, baking soda, cinnamon, and cloves. Combine flour mixture with creamed mixture. Fold in walnuts. 
Fill 12 greased or paper-lined muffin cups with batter. Bake for 20 - 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Sprinkle with cinnamon sugar if desired.

The original recipe makes 24 muffins. I cut the recipe in half to make 12 muffins.

Bake at 350 degrees for 20 - 25 minutes.

Sprinkle with cinnamon sugar, if desired.



I love the way my kitchen smells when I bake these muffins. This combination of cinnamon and cloves from the oven is better than any plug-in-the-wall-make-my-house-smell-good product. The recipe is one that I have adapted from the Taste of Home website, and it was submitted by Linda Williams, who said she serves these muffins in her restaurant.



Applesauce Muffins
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla
1 cup applesauce
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts
Cinnamon sugar, optional

Preheat oven to 350 degrees F.
In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in applesauce. In a separate bowl, whisk together flour, baking soda, cinnamon, and cloves. Combine flour mixture with creamed mixture. Fold in walnuts. 
Fill 12 greased or paper-lined muffin cups with batter. Bake for 20 - 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Sprinkle with cinnamon sugar if desired.

The original recipe makes 24 muffins. I cut the recipe in half to make 12 muffins.

Bake at 350 degrees for 20 - 25 minutes.

Sprinkle with cinnamon sugar, if desired.



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Apple Bread

I started out the morning with a craving for muffins, so I looked through a few cookbooks to see what I might bake today. I came across this recipe for Apple Bread in one of my Southern Living Annual Recipes and decided to try it instead of the muffins. I'm glad I did! This recipe makes two delicious loaves, and my craving is satisfied.


Apple Bread
2 cups sugar
1 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups peeled and finely chopped apples
1 cup chopped pecans, toasted

Preheat oven to 350 degrees F. Prepare two 9 x 5-inch loaf pans by spraying with nonstick cooking spray. In a large bowl, stir together sugar, oil, eggs, and vanilla extract.

In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.

Add flour mixture to sugar mixture, stirring just until blended. Batter will be stiff.

Peel and finely dice enough apples to make 3 cups.

Fold chopped apples and toasted pecans into batter.

Divide batter evenly between prepared loaf pans.

Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean.

Remove from pans; cool on wire racks.

Apple Bread is tasty for breakfast with coffee!



Shared with:
Everyday Sisters Sharing Sundays
I started out the morning with a craving for muffins, so I looked through a few cookbooks to see what I might bake today. I came across this recipe for Apple Bread in one of my Southern Living Annual Recipes and decided to try it instead of the muffins. I'm glad I did! This recipe makes two delicious loaves, and my craving is satisfied.


Apple Bread
2 cups sugar
1 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups peeled and finely chopped apples
1 cup chopped pecans, toasted

Preheat oven to 350 degrees F. Prepare two 9 x 5-inch loaf pans by spraying with nonstick cooking spray. In a large bowl, stir together sugar, oil, eggs, and vanilla extract.

In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.

Add flour mixture to sugar mixture, stirring just until blended. Batter will be stiff.

Peel and finely dice enough apples to make 3 cups.

Fold chopped apples and toasted pecans into batter.

Divide batter evenly between prepared loaf pans.

Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean.

Remove from pans; cool on wire racks.

Apple Bread is tasty for breakfast with coffee!



Shared with:
Everyday Sisters Sharing Sundays
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