~Recipe Monday: Maple-Drizzled Apple Muffins~

I made these awesome muffins this weekend.  They were delicious!  If you are a fan of apple cake then you should try these maple glazed muffins. 

Ingredients

• 1 1/3 cups all-purpose flour
• 1 cup quick-cooking oats
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup milk
• 1/3 cup butter or margarine, melted
• 1/4 cup maple syrup
• 1 egg, lightly beaten
• 2 cups chopped, peeled apples
• 12 pecan halves
• GLAZE:
• 1/3 cup confectioners' sugar
• 2 tablespoons maple syrup

Directions

1. In a large bowl, combine flour, oats, sugar, baking powder and cinnamon. In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. Top each with a pecan half. Bake at 400 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Cool completely. For glaze, mix sugar and syrup; drizzle over muffins.

ENJOY!

Recipe courtesy of www.allrecipes.com

~Flax Banana Bread Recipe~

Ever get tired of making the same banana bread recipe?  I had 2 lonely bananas that were getting a little too ripe on my counter.  I didn’t want to use my typical banana bread recipe so I went searching on Prevention Magazine’s website (www.prevention.com) and found this flax banana bread recipe.  Not only is this a healthy recipe but it tastes delicious too!  Next time I make this I will be adding walnuts.  Also instead of making bread I used this recipe to make muffins, still bake at 350°F but lowered the baking time to 20 minutes.  

Ingredients

• 1/2 cup packed light brown sugar
• 1/2 cup low-fat buttermilk
• 1/4 cup fat-free egg substitute
• 3 tablespoons canola oil
• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 3/4 cup ground flaxseed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup pureed bananas (about 2 medium bananas)

Directions

1.  Preheat the oven to 350°F. Coat a nonstick 8- x 4-inch loaf pan with cooking spray.

2.  In a large bowl, combine the sugar, buttermilk, egg substitute, and oil. Whisk until smooth.

3.  In a medium bowl, combine the all-purpose flour, whole-wheat flour, flaxseed, baking powder, baking soda, and salt. Whisk to mix.

4.  Add to the liquid ingredients, and stir just until blended; do not over mix. Add the bananas and stir to mix.

5.  Pour into the prepared pan. Bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean. Remove the pan to a wire rack, and let the bread cool slightly. While it is still slightly warm, turn the bread out of the pan.

*Recipe Tips*

For best results, choose very ripe bananas, place them in a blender or food processor, and puree until smooth. Ground flaxseed is sold in natural food stores. Store any unused flaxseed in a tightly sealed container in the refrigerator or freezer.

*Recipe courtesy of www.prevention.com*