2 Apple Recipes

 Happy Tuesday!

I have embarked on the 30 Before 30 adventure (see the tab to see my updates), and it’s been a great challenge to fit in these little goals in between a hectic season at work and in life. 🙂 But it’s happening!

And there’s nothing more comforting, home-y and delightful on cold winter days and nights than apple treats. I have 2 for you today, and they’re not my original recipes but * of course * I modified them a little for you. One is TOO EASY, a dessert, can be made with FOUR ingredients, and is great for your family or a last-minute dinner party. The second is hearty, healthy and really delicious (ignore the word BRAN, one of the ugliest words in the English language, ha). This can be a breakfast food, snack or dessert and freezes beautifully for keeping on hand. Let’s bake!

Apple Pie Pull-Apart Bread with Vanilla Glaze
From The Comfort of Cooking

Yield: Makes 1 loaf (serves 6-8)

Ingredients:

For Apple Pie Pull Apart Bread:
Nonstick cooking spray
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/2 teaspoon allspice (optional)
1 (16 oz.) tube Pillsbury Grands Flaky Layers Biscuits
1 medium apple, cored and thinly sliced


For Vanilla Glaze: (optional)
1 cup powdered sugar
1 1/2 tablespoons milk, any kind
1/4 teaspoon vanilla extract

Step 1: Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and spray lightly with nonstick cooking spray. Mix sugar, cinnamon and nutmeg in a shallow dish and set aside.

Step 2: Remove biscuits from tube and slice each in half, creating 16 rounds. Coat each round and each apple slice with the cinnamon-sugar mixture and layer in the loaf pan, alternating biscuit rounds with apple slices. Begin and end with the biscuit rounds on the ends.

Step 3: Bake for 40 minutes, or until bread is fully baked throughout.


For Vanilla Glaze:
Step 4: Mix all ingredients in a medium bowl and drizzle over warm bread.

 
Eat with vanilla ice cream and an extra drizzle of glaze on top!


Apple Almond {Bran} Muffins
From The New Laurel’s Kitchen 

Bran. The word just sounds like eating cardboard. But these muffins are so not cardboard. You’ll want to grab a piece of cardboard to make a big, colorful sign proclaiming your love for these {bran?} muffins. They’re just that tasty…with a surprising orange flavor and filled with lots of apple-y goodness, these muffins will be a hit with all haters of bran. Serve for breakfast, a snack or as dessert.
Makes 12 muffins, easily doubles

Step 1: Preheat your oven to 350 degrees. In a large bowl, combine the following using a fork:

  • 1 cup whole wheat flour
    So many apple bits inside!
  • 3/4 cup wheat bran
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 2 teaspoons grated orange rind (or 1 orange)
  • About 1 cup chopped apple (1 medium apple)
  • 1/4 cup chopped almonds (or other nut)
  • No, I did not write a cookbook. But this is a fun one. 🙂
  • 1/4 cup raisins (optional)

 
Step 2: In a second bowl, combine the following:

  • Juice of 1/2 orange (eat the other half!)
  • 7/8 cup buttermilk or sour milk (skim milk + 1 1/2 teaspoons vinegar did the trick)
  • 1 beaten egg
  • 1/4 cup packed light brown sugar or 1/4 cup molasses
  • 1 tablespoon oil

Step 3: Stir the “wet bowl” into the “dry bowl” with a few swift strokes. Pour into greased muffin cups (at least 2/3 full cups) and bake for 25 minutes. Enjoy the bran.

Happy apple-ing!
Laurel

~Laurel~

Cranberry Lemon Muffins

Hello! My first day of freedom involved waking up at 11. Yes, I’m embarrassed. But I’m also well-rested for the month. The other night, I needed a quick breakfast treat to whip up and serve to those who came to hear my research presentation. Yes, if you participate, I feed you. Always. Joy the Baker is truly the hip Paula Deen of my generation. Her Browned Butter Cranberry Lime Muffins proved to be easy, quick, and delicious. I just changed a couple of things (for time and ingredient’s sake) and got lots of compliments on these little jewels. I know cranberries are not exactly in season right now, but frozen cranberries work wonders.

Colorful and bubbly

Cranberry Lemon Muffins
From Joy
These simple muffins are great for entertaining or for a last-minute breakfast. With a simple lemon and cranberries from your freezer, you can make this cozy, not-too-sweet treat.


6 TB unsalted butter
1/3 cup skim milk
1 large egg + 1 egg yolk
1 t. vanilla
zest of 1 lemon
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 t. baking powder
3/4 t. salt
1 1/2 cups frozen cranberries
1/4 cup sugar (for topping)

step one: Take the cranberries out of the freezer and set on the counter. Preheat the oven to 350. Line or spray 12 muffin cups. Melt butter in a small saucepan on medium heat, melting the butter down until brown bits appear. Crackling sound will stop and butter will turn a light brown. Remove from the heat immediately and set aside. (You have just browned butter!)

step two: In a medium bowl, whisk milk, eggs, vanilla and lemon zest together. Add in the brown butter and stir. In a second bowl, whisk flour, sugar, baking powder and salt. Add the wet mixture to the dry and stir. Once combined, fold in the slightly thawed cranberries.

step three: Using a tablespoon or scoop, pour the batter among the 12 muffin cups (you might have a little extra…I had enough for 14 muffins). Sprinkle each muffin with sugar and bake until golden, about 18 minutes. Cool in the pan (on a rack) for 10 minutes and serve. (They taste good cold, room temp or warm…it’s all good!)

Hope you’re having a great middle of the week.

Happy eating!
Laurel

~Laurel~

Favorite Blueberry Muffins

Have you ever made something that surpassed your expectations? Well, it doesn’t happen all that often in my kitchen, but it did yesterday. A lady from work is leaving for a new adventure, and we worked morning shifts together on her last day, so why not have a little breakfast to celebrate her? But I needed something most people would like (none of my vegan tofu delights, sigh) and something easy to grab and pop in your mouth. We are working, after all.

So blueberry muffins with a bit of a twist in a caramelized top and served mini size, along with mini pigs in a blanket were about as all-encompassing as I could get. I mean, I love plain old vanilla ice cream, but this breakfast was not winning any awards in the creativity department. However, all 30 pigs in a blanket and 44 muffins were devoured by the time I left that day. And I’m pretty sure it wasn’t just because they were starving, although that’s def part of it.


Favorite Blueberry Muffins

Makes 48 mini muffins or 20-24 regular sized

Dry:
1 cup all purpose flour
1 cup whole wheat flour
1 t. baking powder
1 t. baking soda
1/4 t. salt


Wet:
1/4 cup oil 
1/3 cup unsweetened applesauce
2 eggs
1 t. vanilla extract
1/2 cup packed brown sugar
1/2 cup white sugar

1 cup low-fat buttermilk
2 cups blueberries
1/3 cup brown sugar
3 TB margarine/butter

step one::: In a medium bowl, stir together all dry ingredients (flour to salt). In a second bowl, combine wet ingredients (oil to sugar).


step two::: Add wet ingredients to the dry ingredients alternatively with the buttermilk. Stir until all is mixed well together. Gently fold in the blueberries. 


step three::: Spoon into mini muffin cups (I almost fill them so the muffin tops will be enlarged when baked.). In a coffee cup or small bowl, microwave brown sugar and margarine for 35 seconds, or until melted. Stir and spoon 1/4 teaspoonful onto each muffin. Bake at 350 for 8 minutes, or until muffins have risen and caramel has bubbled.

These muffins were inspired by Lou Seibert Pappas’ streusel coffee cake, so thanks!
Suggestions:
Freeze half of the dough to use another time…this makes a pretty large batch!
The muffins freeze well, too. For an on-the-go breakfast, pop in the microwave for 30 seconds and enjoy with your coffee. 
  
Happy Friday!





 

~Laurel~

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