Apple Chai Muffins revisited...

HOWDY friends...
Just popping in to let you know I'm still alive & well, just too busy to stop and post any recipes lately.  I'm hoping that will change soon.  I've missed it! 

Anyway...I hope you're enjoying the beginnings of cooler weather as much as I am.  It's been wonderful to be able to sit on the porch for my morning devotion time without the sweltering heat!  Thanks God!

These cooler temps have me thinking of my favorite fall recipes, so even though I don't really have time to post anything new, I thought I'd re-share one of my favorites so you can try it too.

These Apple Chai Muffins are soooo good, you'll want to try them as soon as you can!  Click here for my version of the recipe.

I found the original recipe over at Modern Mrs. Cleaver's blog site, and tweaked it just a little.  You can find her original recipe here.  Why don't you live on the edge and try both versions...then let us both know what you think!

Get outside and enjoy the lovely weather and God's incredible creation whenever you can.  It's good for the soul.

Blessings,
--Faithy

Baby...it's cold outside! (Apple Pfannkuchen Revisited...)

HOWDY friends...

Just popping in to say hello and wish you all a blessed Thanksgiving.  I hope that you'll be able to spend it with the ones you love.  That's exactly what I plan to do!

We've had a blustery cold front blow in today, bringing our South Texas temps down from the mid 70's to the high 30's in just a few hours.  Aaaaahhhh...gotta love Texas weather!  This change has put me in the mood for one of my favorite cold weather suppers (Apple Pfannkuchen) tonight, so I thought I’d share a link for the recipe along with a few thought-provoking quotes on Thanksgiving!

I posted this recipe a while back, but I thought this would be a good time to share it again, in case you haven't had a chance to try it.  It's really easy, and a sure-fire hit.  My hubby loves it as much as I do, in fact, he's the one doing the cooking tonight!  He’s definitely a keeper!

 

Anyway, here's the link back to my original post with my recipe for Apple Pfannkuchen.  Give it a try and let me know what you think!  I hope you like it as much as we do.

If you're traveling for the holidays, please travel safely, and enjoy the time with your family...it's precious and fleeting.  AND…if you come across any new and interesting recipes while you’re at it, please share!! 

Gotta run, but I'll leave you with these thoughts for thanksgiving…

As we pause to thank Him for the blessings of the past year,

we must not forget to thank Him for the lessons we have learned through our difficult times.

We are not to be thankful for just the pleasant, easy things, but ALL things.

-- Millie Stamm --

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

We tend to take all the gifts and pleasures and happiness and the joy

without saying much to God.

We take our health and strength, our food and clothing and our loved ones, all for granted;

but the moment anything goes wrong we start grumbling and complaining

and we say 'Why should God do this to me, why should this happen to me?'

How slow we are to thank and swift to grumble.

-- Martyn Lloyd-Jones --

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In ordinary life we hardly realize

that we receive a great deal more than we give,

and that it is only with gratitude that life becomes rich.

-- Dietrich Bonhoeffer --

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

You say, 'If I had a little more, I should be very satisfied.'

You make a mistake.

If you are not content with what you have,

you would not be satisfied if it were doubled.

-- Charles Haddon Spurgeon --

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Thanksgiving is nothing if not a glad and reverent

lifting of the heart to God

in honor and praise for His goodness.

-- Robert Casper Lintner --

Blessings,

--Faithy

Apple Chai Muffins

Howdy friends!  Happy “Son-day”!   I hope you and yours are well and happy, and enjoying this beautiful day that the Lord has made.  I know that I for one have been enjoying this cooler weather.  How ‘bout you?  We’ve even had rain in Zig Zag this past week, so things are green and the cows are happy too.

One of my favorite bloggers is Modern Mrs. Cleaver, and I came across this wonderful recipe for Apple Chai Muffins on her site a few weeks ago, and HAD TO give it a try.  I already had the tea in my pantry, because it’s one of my favorites, so I tested it the very first chance I had.  (I didn’t even wait until the weekend like I usually do!)  I liked it so much, that I’ve already made it a couple of times.  I even took some to work, and the truck drivers I work with were asking why I didn’t make more!  Give it a try and let me know what you think…and stop by and check out Modern Mrs. Cleaver’s website.  She’s got LOTS of great recipes that you won’t want to miss.



I made a few using small custard cups rather than muffin tins.  Look how tall & beautiful they turned out!


Apple Chai Muffins 
INGREDIENTS:

Chai Glaze

1/2 cup milk

2 chai tea bags (I used vanilla chai, like Modern Mrs. Cleaver recommended!)

1-1/2 cups powdered sugar

Batter - Dry Ingredients

1-1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 cup sugar (or your favorite sugar substitute, I used Whey Low Type D)

3 teaspoons low-sodium baking powder (or regular baking powder)

1/4 teaspoon grated orange peel (I prefer fresh, but dried will do)

1-1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt (the original recipe called for 1/2 tsp., but I almost always use half of the amount called for)

1/4 teaspoon ground cloves (I didn’t want the muffins too spicy, so I halved the amount of all the spices -- except the cinnamon)

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice (the original recipe called for 1/2 teaspoon cardamom, but I didn’t have any on hand, this substitution worked well)

Batter - Wet Ingredients

    1/2 cup egg substitute (or 2 eggs)

1 cup fat free sour cream (I've also used plain non-fat Greek yogurt)

1/4 cup melted Smart Balance Butter Blend sticks (or real butter)

1 large apple (cored, peeled, and diced into small cubes -- I used the Granny Smith variety -- if your apples are small, use two!)

Streusel Topping

1/4 cup sugar (or sugar substitute)

2 tablespoons all-purpose flour

1 tablespoon whole wheat flour

1/4 teaspoon cinnamon

2 tablespoons cold butter

Directions:

Preheat the oven to 400°F and spray muffin cups with your favorite non-stick spray.

Prepare the chai glaze by heating milk in a saucepan until it is hot, and just starts to simmer…DON’T BOIL.  Remove from heat and add the tea bags.  Let them steep in the hot milk for about 10 minutes, stirring then around now and then to get as much of their flavor into the milk as possible.  Set aside for now, and start on the muffin batter.

Combine all of the dry ingredients in a large bowl, and whisk together until well blended.

In a separate bowl (or large measuring cup), whisk together the eggs, sour cream, and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just blended.  Be careful not to stir too much, which will overwork the batter and give you tough muffins!  (NOTE:  This will be a thick batter.)  Stir in the diced apples and mix until combined.  Now just let the batter “rest” while you make the streusel topping.

Place the sugar, flour, and cinnamon into the bowl of your food processor and pulse until the mixture resembles coarse sand.  (You can also do this by hand…just cut the chilled butter into small cubes and using a fork or pastry cutter, “cut” the butter into the flour mixture until your get a crumbly texture.  Either way is fine, the food processor is just a bit faster!)

Fill greased muffin cups about 2/3 full.  I use a large cookie scoop (an ice cream scoop would work fine as well).  Sprinkle each muffin with a generous amount of the streusel topping.

Bake for about 18 to 20 minutes, or until muffins pass a “toothpick test”.

While the muffins are baking (and boy do they smell good!), you’ll need to finish preparing the glaze.  Using a 2-cup measuring cup (or a medium-sized bowl), simply whisk together the chai flavored milk and powdered sugar until it reaches a “drizzle” consistency.  Feel free to taste-test (just to make sure it’s good enough to serve of course).

Once the muffins are done, remove them from the oven and allow them to cool in the pan for 2 to 3 minutes before removing them to a cooking rack.  (NOTE:  Using a cooling rack allows the muffins to cool completely without the bottoms getting soggy.)  I like to put my cooling racks over a jelly roll pan (or any other pan with sides) so that I can glaze the muffins right over that without dirtying the counter.

While the muffins are still warm, spoon (or if you’re using the measuring cup for your glaze, you can even pour) a small amount of the chai glaze over top of each one.  (If you have glaze left over, don’t dump it!  I’m sure you can find another use for it!)

As I mentioned, I’ve made these several times now, and everyone who has tried them has given them a thumbs up!  Many thanks to Modern Mrs. Cleaver for the wonderful recipe!!  It’s definitely on my “favorites” list.

Enjoy your day my friends, and don’t forget to thank the Good Lord for giving it to you!

Blessings,

--Faithy

Cran-Apple Oatmeal Muffins

HOWDY friends!  I am feeling abundantly blessed this beautiful morning…hope you are too!

I had a weekend at home for a change, so I decided to try another new recipe.  I found this one a while back in a cookbook called “Cookin’ Up Country Breakfasts”.  It’s one of the many cookbooks published by Reiman Publications.  If you’re not familiar with them, you should be!  (They publish Taste of Home magazine among many others, and I’ve rarely found a recipe from them that I don’t like!)

Anyway, I got this cookbook from a co-worker about a year ago.  I’ve tried several of the recipes in it, and so far they’re all good.  It was published almost 20 years ago, but good recipes last forever!  This one is actually listed as Oatmeal-Cinnamon Muffins on pg. 76 of the cookbook, but I made some additions to it and gave it a new name.  You can find the original recipe on the Taste of Home website by clicking here.

I think the base muffin batter would be great plain (as in the original recipe) or with all kinds of different add-ins.  You might try blueberries instead of the apples and cranberries…or raisins and shredded carrots…chocolate chips…or who knows what else?!!  Give it a try and let me know which variation is your favorite!

Cran-Apple Oatmeal Muffins

1 cup old-fashioned oats

1 cup buttermilk (if you don’t have any buttermilk, you can add 1 Tbsp. vinegar or lemon juice to a cup measure and then fill it to the one cup line with regular milk and stir -- just let it stand for 5 minutes before using)

1/2 cup HEB Real Egg (or 2 eggs, lightly beaten)

1/2 cup all-purpose flour

1/2 cup whole wheat flour (if you don’t have whole wheat flour, regular all-purpose flour is fine)

1/3 cup packed brown sugar

1-1/2 teaspoons low-sodium baking powder (or regular baking powder)

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 medium Granny Smith apple, diced (I like to leave the peel on, but you can remove it if you prefer)

1/4 cup dried cranberries

Combine oats and buttermilk in a large bowl and let stand for 5 minutes, then stir in eggs.

In a separate bowl, combine flours, sugar, baking powder, baking soda, and cinnamon.  Mix well.

Stir dry ingredients into oatmeal mixture, just until moistened.  Stir in fruit, until evenly distributed.

Fill muffin cups (sprayed with cooking spray) about 2/3 full.  (I always use a large cookie scoop!)  Bake at 400°F for about 18 to 20 minutes or until muffins pass a “toothpick test”.

Cool in the pan for about 5 to 10 minutes before transferring to a wire rack to cool completely. 

 

These are SOOO good warm with a little real butter…mmmmmmm…you really should try ‘em!

Gotta run...have a beautiful day my friends.

Blessings,

--Faithy

Winter Favorites #4: Apple Pfannkuchen

Howdy friends!  I originally came across this recipe in a booklet that came with my Oster Kitchen Center more years ago than I can count!  My hubby and I first started making it not long after we first married, and we’ve adapted it over the years to make it our own.

I always start craving it the minute the weather starts turning cool each fall.  I guess it’s supposed to be a breakfast food, but we generally have it for supper.  For me it has become the definition of “comfort food.”

Sometimes, my sweet husband has it ready and waiting for me when I come in from a long day at the office.  Having that wonderful aroma and that sweet guy greet me at the front door reminds me how grateful I am for the blessings of home.

Do you have any recipes that bless you that way?  If so, please share them!!

Apple Pfannkuchen

Batter:

1 cup skim milk (or whatever type of milk you prefer)

1/2 cup HEB Real Eggs (or 2 actual eggs)

1/3 cup all-purpose flour

1/3 cup whole wheat flour (if you don’t have wheat flour, just use 2/3 cup all-purpose - that’s what the original recipe called for anyway)

3 Tablespoons Whey Low (you can also use regular sugar if you prefer)

1/4 teaspoon salt (the original recipe called for 1/2 tsp., but I cut that amount in half with no real flavor loss)

1/2 teaspoon freshly grated lemon peel (you can use dried, but the fresh adds a much brighter flavor)

2 Tablespoons butter, melted

Put milk eggs, flours, sugar, salt & lemon peel into blender container.  Cover and process at a medium speed until well blended.

Pour butter into a 9” pie plate (you can use a cast-iron skillet, if you prefer) and turn the plate until the butter is evenly distributed, making sure to butter the sides as well as the bottom.

Bake at 400°F for 30 to 35 minutes.  (It’s ready when it gets puffy and deep golden brown.)

Pour apple filling (or whatever filling you prefer) into center of Pfannkuchen and serve immediately.  The pancake will collapse soon after removal from the oven.

NOTE:  Pfannkuchen is also good served with a simple topping of fresh berries (strawberries, blackberries, raspberries, blueberries, or whatever you have on hand) and a little powdered sugar.

Apple Filling:

2 Tablespoons butter

2 cups diced Granny Smith apples (The original recipe called for peeled, sliced apples, but I prefer diced - it’s easier to eat that way - with the peels on.  The peels are yummy and add color along with a nutrition boost!)

2 Tablespoons Whey Low (again, you can also regular sugar if you prefer)

1 Tablespoon sugar (the original recipe calls for 3 Tbsp. sugar - I generally substitute Whey Low for the entire amount, but in this case adding some real sugar helps with the caramelization process)

1/2 teaspoon ground cinnamon

Hillshire FarmTurkey Lit’l Smokies sliced, optional (I usually use about 10 or 12 of them - the original recipe didn’t include these, but my husband came up with the idea of adding them, and it was so good that we’ve made it part of our recipe!)

(I’ve also served regular smoked sausage links, on the side, in place of the Lit’l Smokies)

Melt butter in a large skillet.  Add apples, sugars & cinnamon and cook over medium-low heat until the apples are tender.  (I usually have the apples already diced, so I can start cooking them when I put the Pfannkuchen into the oven.)  Stir in the sausage (it’s pre-cooked) and cook it just long enough to get hot.

PLEASE give this one a try…it’s soooooooooo good!!  Feel free to make it your own as well, but let me know what variations you try.  I’m always open to new ideas.

Have a GREAT weekend my friends!

Blessings,

--Faithy