Apple muffins are a delicious option for breakfast, afternoon snack, or just about any time.

• 1-1/2 cups all-purpose flour
• 2 tsp baking powder
• 1-1/2 tsp ground cinnamon
• 1 tsp baking soda
• scant 1/2 tsp salt
• 2 large eggs
• 3/4 cup sugar
• 1-1/2 cups packed coarsely grated  or finely chopped apples with juice

Whisk together the flour, baking powder, cinnamon, baking soda and salt.

In a separate bowl, whisk together the eggs and sugar. Stir in the apples and allow to sit for 10 minutes. Then add the butter.

Add the flour mixture and fold until the ingredients are moistened.

Divide the batter in baking cups and bake 14-16 minutes, or until a toothpick inserted to the muffins comes out clean.

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Fresh or canned, loaf or muffins, pumpkin bread is delicious to eat any time of the year. What is great about this recipe is that you can make this with any cooked squash, yams or sweet potatoes.

• 1-1/2 cups all purpose flour
• 1-1/2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp baking powder
• 1/3 cup water of milk
• 1/2 tsp vanilla
• 6 Tbsp unsalted butter
• 1-1/3 cups sugar, or 1 cup sugar plus 1/3 cup packed light or brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• Optional: 1/2 cup chopped walnuts or pecans; or 1/3 cup raisins or chopped dates

Whisk together thoroughly the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder.

In another bowl, combine 1/3 cup of water or milk

1/2 tsp vanilla

I a large bowl beat butter until creamy, gradually add the sugar and beat on high speed until lightened in color and texture, 3-4 minutes.

Beat in eggs 1 at a time, then add pumpkin puree and beat on low speed until blended.

Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed until smooth.

Fold in nuts, raisins or dates, if using.

Bake in a greased 8-cup loaf pan, or muffin tins for about 1 hour, until a toothpick inserted in the center comes out clean.

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All it takes is 30 minutes and a few pantry ingredients, and you’ll dress up your breakfast or brunch with this delicious Blueberry Oat Scones recipe. 

• 3 cups all-purpose flour
• 1/3 cup packed, brown sugar
• 1 Tbsp, plus 1 tsp baking powder
• 1-1/2 tsp baking soda
• 3/4 tsp salt
• 11 Tbsp, chilled, unsalted butter, cut into 1/2 inch cubes
• 1 cup, plus 3 Tbsp old-fashioned oats
• 1 cup fresh or frozen blueberries
• 1-3/4 cups chilled half and half
• 1 tsp vanilla extract
• 5 tsp turbinado sugar

Preheat oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper or silicone mat.

Combine flour, brown sugar, baking powder, baking soda and salt in food processor, and blend for 5 seconds. Add the butter, pulsing, until mixture resembles coarse meal. Transfer to a large mixing bowl and add 1 cup oats and blueberries. Stir to blend.

Stir half and half and vanilla in a small bowl, and then gradually add to the flour mixture until it comes together. The dough will be moist.

Use a 1/2 cup measuring cup for each scone and drop dough in mounds onto baking sheets. Sprinkle tops with the remaining 3 Tbsp oats, then the turbinado sugar.

Bake 15 minutes, then reverse sheets until scones are golden brown, about 12 more minutes.

Serve warm or at room temperature.

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Allowing the apples to render their juices with the sugar and eggs makes tender, flavorful muffins. Position a rack in the center of the oven. Preheat the oven to 400 degrees F. Grease a standard 12-muffin pan, or line with paper cups.

• 1- 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1 tsp baking soda
• scant 1/2 tsp salt
• 2 large eggs
• 3/4 cup sugar
• 1- 1/2 cups packed coarsely grated or finely chopped peeled apples (about 2 medium), with juice
• 5 tbsp warm melted unsalted butter
• 1/2 cup coarsely chopped walnuts or pecans

Thoroughly whisk together flour, baking powder, cinnamon, baking soda and salt.

Whisk together in another bowl, eggs and sugar. Stir in apples and let stand for 10 minutes.

Stir butter and nuts into egg/sugar/apple mixture.

Add the flour mixture and fold just until the dry ingredients are mpistened. Do not over-mix, the batter will not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in muffins comes out clean, about 14-16 minutes.

Let cool for 3 minutes before removing from pan.

Source: Joy of Cooking

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