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Applesauce Pecan Muffins

As seen on WKTV NEWSChannel 2 Harried Housewife Applesauce Pecan Muffins

Applesauce Pecan Muffins

Celebrate apple season with mouthwatering muffins topped with the tasty goodness of sugary pecans. An autumnal treat that will appeal to both children and adults, these yummy muffins are quick to prepare and are bursting with homespun flavor.

You can grease the muffin cups or line them with paper liners, whichever way you prefer. I chose this nonstick muffin pan from Oneida to ensure the muffins cook perfectly and are easy to remove. Perfect for a bake sale, school function, or weekend brunch, these seasonal goodies are ideal for a crowd.

So if you would like to satisfy the craving for a homey apple treat, make these muffins. After all, orchard-fresh apples never tasted so good.

APPLESAUCE PECAN MUFFINS

MUFFINS
2 cups flour
3/4 cup sugar
1/2 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
1/2 cup milk
6 tablespoons (3/4 stick) butter, melted
1 cup applesauce

TOPPING
3/4 cup chopped pecans
2 teaspoons sugar
Preheat oven to 375 degrees. Grease 15 muffin cups or line with paper liners. In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, and baking powder. In a medium bowl, whisk together eggs, milk, and butter. Stir in applesauce. Add to flour mixture; stir just until moistened. Divide batter among prepared muffin cups. For topping, in a small bowl combine pecans and 2 teaspoons sugar; sprinkle over muffins. Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Cool in pan 5 minutes before removing to a wire rack. Cool completely. Makes 15 muffins.

Thanks to Oneida for providing photography and bakeware

Cinnamon Chip Pancakes

Cinnamon Chip Pancakes

Cinnamon Chip Pancakes

Homemade pancakes are a delightful way to start the day, but if you like the taste of cinnamon, they can be even better. By simply stirring cinnamon chips into the batter, it’s easy to add spicy flavor to a stack of tender pancakes.

Ideal for a Mother’s Day celebration or a leisurely weekend breakfast, this recipe for Cinnamon Chip Pancakes is a family-pleasing favorite. Look for bags of cinnamon chips in the baking aisle of most large supermarkets. Aromatic and delicious, they can be added to a variety of recipes such as breads, cakes, and cookies.

Keep a stash of cinnamon chips on hand along with other pantry staples, and you will be able to whip up a batch of mouthwatering pancakes in no time.

CINNAMON CHIP PANCAKES

2 cups flour
2 tablespoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
6 tablespoons (3/4 stick) butter, melted
Vegetable oil, for griddle (optional)
3/4 cup cinnamon chips
Pure maple syrup
In a large bowl, combine flour, sugar, baking powder, and salt. Add milk and eggs; whisk just until combined. Stir in butter. Heat griddle to 375 degrees or set a heavy skillet over medium heat. Lightly brush griddle or skillet with vegetable oil, if necessary. Gently fold in cinnamon chips. Working in batches, ladle 1/4 cup batter onto griddle. Cook pancakes until tops are covered with bubbles and edges are slightly dry, 1 to 2 minutes. Turn pancakes over; cook until bottoms are golden brown, 1 to 2 minutes. Serve with maple syrup. Makes 6 servings.

Blueberry French Toast Sticks

As seen on WKTV NEWSChannel 2 Friday, July 11, 2014

Blueberry French Toast Sticks

Blueberry French Toast Sticks

Whether it’s for a casual breakfast or an elegant brunch, Blueberry French Toast Sticks are the perfect addition to any morning or mid-morning meal.

Filled with yummy goodness, these flavor-packed strips are easy to pick up and are just right for both children and adults. No need for syrup, a sprinkling of confectioners’ sugar is all it takes to add a touch of sweetness.

Make them extra special by serving with a smattering of fresh blueberries, and savor a tasty morning treat everyone will enjoy.

BLUEBERRY FRENCH TOAST STICKS

2 eggs
1/2 cup milk
1/4 teaspoon vanilla
1/3 cup blueberry jam
8 slices day-old white bread
2 tablespoons butter
Confectioners’ sugar (optional)
Blueberries (optional)
In a shallow dish, combine eggs, milk, and vanilla. Spread jam on 4 slices of bread. Top with the remaining bread. Trim crusts and cut each sandwich into 3 strips. Dip into egg mixture, coating both sides. In a 12-inch skillet or on a griddle, melt 1 tablespoon butter over medium heat. Add half of the strips and cook until golden brown on each side, 2 to 3 minutes per side. Repeat with the remaining butter and strips. Sprinkle with confectioners’ sugar, if desired. Serve with blueberries, if desired. Makes 4 servings.