Cinnamon Crumb Blueberry Muffins

blueberry muffin
Preheat oven to 400 degrees. 
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg
1/2 cup milk
1 1/2 cup fresh blueberries


Cinnamon topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Combine the first four ingredients into a mixing bowl. In a separate bowl add egg, milk and oil. Pour the liquid mixture into the dry and mix well making sure no clumps are left. Fold in blueberries and fill muffins 3/4 full. I use the big muffin cups which yields 8 muffins. Top muffins with cinnamon crumb mixture and bake for 20-25 minutes. Don’t be alarmed if the batter seems thick, it is.

Topping: combine flour, sugar and cinnamon in a bowl and mix together. Add butter chunks and either use a fork or your hands and just mix the butter around and it will begin to form cinnamon chunks. Once done, sprinkle on top of muffins before going into the oven.

Cinnamon Crumb Blueberry Muffins

Chewy Granola Bars

These are pretty tasty and cost effective, given granola bars without trans fat or dye are about $3.99-4.99.  I get the majority of the ingredients at Sunflower in their bulk section.  Also, where I have almond slices and cranberries, feel free to experiment just use the same measurement.  I’ve used chocolate covered peanuts and even added peanut butter.  The almond/cranberry is probably the healthiest though.

Preheat oven to 350 degrees.

2 c oats
1 c almond slices
1/2 c honey
1/3 c brown sugar
2 tsp. vanilla
2 tbsp. melted butter
1/2 tsp. salt
1 c dried cranberries

I put this all in my bread machine and just let it mix it up.  You can also do it by hand, just toss all the ingredients in a bowl and mix well.  Depending on how thick you want them will dictate the pan size you use.  Spray the pan lightly and put in granola mixture.  Press down to flatten and bake for about 15-20 minutes.

Granola Bars

Granola Bars

Cinnamon Applesauce

It’s fall time when the selection of apples is plentiful and the weather begins to cool enough that homemade applesauce tastes just perfect.

Get a large selection of apples, they can vary in kind. I prefer Macintosh apples but they are only in season during the fall and hard to find out here in Arizona. I can every now and then and they aren’t cheap. So sometimes it’s good to get a mixture of many apples, saves in money and really adds a good taste.

I use my Apple Slicer to make things much easier.
Apple Slicer

And just push down and it will keep the core separate. Works wonders for $1.99.
Apple Slicer

Boil water in a large pot. Add as many apples as you wish, however I warn you that to make a decent amount you need about a dozen of apples. It’s worth to make extra as you just store it in the fridge. Is great to send with the kids to school for lunch.

Boiling Apples

Once they are soft, drain and place back in pot. Mix up well, I use my Braun Hand Blender and still leave some chunks in it. I add cinnamon across the top and mix that up well. Then you are ready to serve. Is delicious with a nice pork loin or shoulder.

Belgian Waffle Mix

2 packages of yeast
2 c. warm milk
4 eggs separated
1 tsp. vanilla
2 1/2 c. sifted flour
1/2 tsp. salt
1 tbsp. sugar
1/2 c. melted butter

Sprinkle yeast over warm milk and stir until dissolved. Bet in egg yolks and add to mixture with vanilla. Sift together flour, sugar and salt. Add to liquid ingredients. Stir in butter and combine thoroughly. Beat egg whites until stiff, carefully fold into a batter. Let mixture stand in a warm place for 45 minutes or double in size.

Use 1/2 c. mix per waffle, makes 8-9 waffles.