Yummy, healthy muffins! These muffins, which are stuffed full of apples, walnuts and raisins are great for breakfast or a light snack during the day.
2 cups whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
2 teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup sugar
¼ cup unsalted butter, melted
1 apple, peeled and chopped (about 1 cup)
½ cup raisins
½ cup chopped walnuts
¾ cup milk
1 egg, lightly beaten
Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin or line with paper muffin liners.
In a large bowl, mix together flour, baking powder, salt, cinnamon, nutmeg and sugar.
In a separate bowl, mix together butter, apples, raisins, walnuts and milk. Gently fold in egg. Pour on top of the dry ingredients. Stir until barely moistened.
Distribute evenly between the muffin tins. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 20 minutes.
Yield: 12 muffins
This fruit crisp is a crowd pleaser. I was still in search of recipes to use up the mass amounts of pineapple in my house. This fruit crisp was inspired by a recipe from Ina Garten. I’ve made the the original recipe before a couple times and loved it. This is great on it’s own or served with a scoop of vanilla ice cream. Oh, and don’t try to be cheap (like I did) and use margarine instead of butter…it won’t work.
1 Pineapple, chopped
4 Apples; peeled, cored & chopped
5 Peaches; peeled and chopped
½ Cup Raisins
Juice and zest of 1 Lime
½ Cup Granulated Sugar
¼ Cup Flour
1 tsp Ground Cinnamon
1/8 tsp freshly ground nutmeg
1 ½ Cups Flour
¾ Cups Granulated Sugar
¾ Cups Brown Sugar
½ tsp Kosher Salt
1 Cup Old Fashioned Oatmeal
1 Cup (2 sticks) Cold Unsalted Butter, diced
Preheat oven to 350˚F.
Combine all filling ingredients in a 9X13 baking dish.
Prepare topping in a large bowl. Stir together flour, sugar, brown sugar, salt and oats. Using your hands, mix in the butter until the whole mixture is in large crumbles.
Sprinkle topping over fruit mixture in baking dish. Bake until lightly browned and bubbly, about 1 hour.
This was seriously so good! Probably the most moist pork I’ve ever had. It’s adapted from a Paula Deen recipe.
2 Tbsp Extra-Virgin Olive Oil
1 large onion, chopped
2 apples, peeled, cored and chopped
1 tsp dried sage
1 cup bread crumbs
1/2 cup chicken broth
2 Tbsp butter
salt & pepper
3 lb pork loin roast, fat and silverskin removed
Preheat oven to 375°F.
Heat the olive oil in a large skillet over medium-high heat. Saute the onion, apples and sage until softened, about 10 minutes.
In a large bowl, combine the bread crumbs, chicken broth, egg and butter. Stir in the cooked apples and onions and season with salt and pepper.
The pork roast will look like this:
You will need to butterfly it, which is basically cutting it open like a book. Like this:
Put some of the stuffing inside the pork roast. Don’t try to stuff it all in if it won’t fit.
Roll it up starting with the end closest to you and tie with kitchen twine. Place in a roasting pan (a baking sheet with a cooling rack works well too).
Roast in the oven until an instant-read thermometer reads 145°F, about 1 hour and 10 minutes depending on size.
I served this with a baked potato and asparagus.