Tuesday Tots ~ Whole Wheat Pumpkin-Apple Muffins

WheatMuffinss

2 cups whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 teaspoons pumpkin pie spice

2/3 cup brown sugar, firmly packed

1/3 cup white sugar

1/4 cup canola oil

1/2 cup applesauce

1/2 cup canned pumpkin

1/3 cup buttermilk

2 eggs, slightly beaten

1/4 cup golden raisins (optional)

Directions

Preheat an oven to 400 degrees. Grease 12 muffin cups, or line the cups with paper muffin liners.

Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins, if desired.

Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

**These are delicious treats for not only kiddos, but for parents alike. Great for breakfast, or an afternoon snack!

Foodie Friday ~ Apple Crumble Pie

AppleCrumbPie

1 (9 inch) deep dish pie crust

5 cups apples – peeled, cored and thinly sliced

1/2 cup white sugar

3/4 teaspoon ground cinnamon

1/3 cup white sugar

3/4 cup all-purpose flour

6 tablespoons butter

Directions

Preheat oven to 400 degrees.

Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.

Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.

Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

Foodie Friday ~ Sauteed Apples

sauteedapples

1/4 cup butter

4 large tart apples – peeled, cored and sliced 1/4 inch thick

2 teaspoons cornstarch

1/2 cup cold water

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.