Apple Bran Muffins

This recipe is from another favorite cook-book of mine, "Power Foods" by the boss her selves (Martha Stewart)

I make it when we crave something different and a little bit on the sweet side for breakfast but still not to unhealthy and filling enough to keep us going until lunchtime.

Ingredients;


2 cups unsweetened applesauce
About 1/2 cup pitted and chopped dates
1 cup wheat bran
1/2 cup low fat buttermilk
1 large egg
2 tbsp honey
1 tbsp grated fresh ginger
1/2 tsp pure vanilla extract
1/2 cup plus 2 tbsp all-purpose flour
2 tbsp ground flaxseed
1 1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground allspice
1/4 cup old-fashioned rolled oats (not instant)

Vegetable oil cooking spray if you're not using muffin baking cups like I did.

Cook applesauce and dates in a saucepan at medium heat until mixture is reduced to 1 1/4 cup. Make sure you stir frequently to make sure it doesn't burn. This takes about 15 to 20 minutes. Transfer to a bowl and let cool.

When the applesauce mix has cooled completely add bran, buttermilk, egg, honey, ginger and vanilla and stir to combine. Let the mixture rest for about 10 minutes.

In another bowl whisk together flour, flaxseed, baking soda, salt, allspice and oats then add to the applesauce mixture and blend.

Either coat two muffin pans with the cooking spray or use the baking cups. Spoon the batter into the prepared cups, filling each to the brim.

Bake at 375F, rotating the tins halfway through, until a tester comes out clean, about 20 minutes.
Let cool completely in the tins on wire rack.

Can be stored in an airtight container at room temperature for up to 3 days but they are most likely gone before that!!!

SnickerDoodle Cupcakes

This week-end Elsa our youngest made these delicious Cupcakes. I'm not a big fan of all the chocolate this and chocolate that (the only person on the earth I know...) so these were perfect for me.

Ingredients;


1 1/2 cup all purpose flour
1 1/2 cup cake flour
1 tbs baking powder
1/2 tsp salt
1 tbs ground cinnamon 
1 cup unsalted butter (room temperature)
1 3/4 cups sugar 
4 large eggs (room temperature)
2 tsp vanilla extract
1 1/4 cups milk 


Preheat oven to 350F and line muffin tins with paper liners.


Sift the flour, baking powder, salt and cinnamon in a bowl.
In another bowl cream butter and sugar until fluffy (white). Add the eggs, one at a time, while beating until each one is incorporated. Scrape the sides if needed. Beat in the vanilla. Add the flour and milk alternating on low speed (three or four batches). Make sure its thoroughly combined between each batch.Pour the batter in the already prepared muffin tins, filling 3/4 full. Bake about 20 minutes until tester in the middle comes out clean. 


Transfer the tins to wire rack and let cool completely before removing the cupcakes. 

The cupcakes cam be eaten as is (my favorite), dusted with sugar and cinnamon or with some type of frosting like this one;


Frosting;


8 oz. cream cheese (250g)

1 tsp. vanilla extract (or 2 tsp vanilla powder)
1 cup powdered sugar
2 tbsp. soft butter

Mix, I use my kitchen aid with the flat beater at medium to high speed until light and fluffy. Sometimes if it doesn't have the right consistency (the one I like...) I just add more powdered sugar.

Use a pastry bag with a large plain tip to pipe frosting on the cupcakes. 

Elsa also dusted them with cinnamon. Looks yummy don't they.