Maple-Drizzled Apple Muffins

Fall has arrived and that means apple season! We are fortunate enough to have our own apple trees and usually get a good amount of apples from them. We do like to make a trip to the mountains in the fall for apples too. Fuji is our favorite! I came across this wonderful website, www.recipegirl.com . I love it! That is where I found this muffin recipe. I hope you will try it and enjoy it too!



MUFFINS:
1 1/3 cups all-purpose flour
1 cup quick-cooking oats
2/3 cup granulated sugar
1 Tbs baking powder
1½ tsp ground cinnamon
½ cup milk
1/3 cup butter or margarine, melted
¼ cup maple syrup
1 large egg, slightly beaten
2 cups chopped, peeled apples (I use Granny Smith)
12 pecan halves

GLAZE:
1/3 cup powdered sugar
2 Tbs maple syrup

1. Preheat oven to 400°F. Grease 12-cup muffin tin or line with paper liners.

2. In a large bowl, whisk together dry ingredients.

3. In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients and mix just until moistened. Fold in apples.

4. Fill prepared muffin cups ¾-full (this is easiest to do when you use an ice cream scoop). Top each with a pecan half. Bake 18 to 20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to wire rack to cool completely.

5. For glaze, mix sugar and syrup; drizzle over cooled muffins.

Peach Cobbler

I had wanted to post this before we entered the Fall season, but it just didn't happen. I used fresh peaches,but it will be OK to use frozen or canned. This recipe is also good as a blueberry or an apple cobbler too! Make sure you have some vanilla ice cream on hand!! Enjoy :-)

Filling
1 stick butter (1/2 stick may be enough too!)
1 tsp. lemon juice
3 cups or so of fresh, sliced peaches
1 Cup sugar
1/2 tsp. cinnamon
dash nutmeg

Topping
1 Cup self-rising flour
1 cup sugar
1 tsp. vanilla
1/2 cup milk

Preheat oven to 375 degrees. Melt butter in an 8x8 square baking dish.

For filling: In a mixing bowl, combine peaches and lemon juice. Add sugar, cinnamon and nutmeg, mix well. Add the mixture to the baking dish, but do not stir.


For Topping: Combine all topping ingredients. Pour over peaches and bake about 45 minutes or until brown.

Chocolate Chip Pancakes with Cinnamon Cream

This was taken from a Paula Deen magazine. My children loved it all, the pancakes, the cream and the homemade syrup. It's definitely a weekend meal unless you have lots of time on a weekday morning.

Chocolate Chip Pancakes with Cinnamon Cream

1 1/4 cups all-purpose flour
3 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 Tablespoons butter, melted
1/2 cup miniature semisweet chocolate morsels
4 Tablespoons butter, divided
Homemade Maple Syrup
Cinnamon Cream

Preheat griddle to 350 degrees. In a large bowl, combine flour, sugar, baking powder, and salt.
In a small bowl, combine milk, egg yolks, and 3 T melted butter; add to flour mixture, whisking until smooth. In a small bowl, beat egg whites at medium-high speed w/ an electric mixer until stiff. Gently fold into batter. Fold in chocolate morsels. Melt 2 T butter on hot griddle. Ladle about 1/4 cup batter for each pancake onto hot griddle. Cook until top bubbles, turn and cook until done..repeat w/ remaining batter. Serve with Homemade syrup and cinnamon cream.

Homemade Maple Syrup

3 cups sugar
1 1/2 cups water
1 teaspoon vanilla extract
1/4 teaspoon maple flavoring

In a heavy saucepan, combine sugar, water, vanilla, and maple flavoring. Bring to a boil over med-high heat; boil for 8 minutes. Remove from heat, and let cool.



Cinnamon Cream

1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon

In a medium bowl (I put my bowl and beaters in the freezer until ready to use), beat cream at med-high speed w/ an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stiff peaks form. Cover, and chill.