Love Muffins: Apple Streusel Muffin

Kenn love love loved these muffins! And the best part is she had no idea she was getting carrots, apples, oats, and added fiber...so moist and light. Thanks Mrs. Seinfeld for this recipe. I will definitely be picking up this cookbook!

Streusel topping:

• 2/3 cup old fashioned oats
• 1/4 cup brown sugar (firmly packed)
• 1 tsp cinnamon
• 2 tablespoons butter or Nuttelex, melted

Cake batter:

• 1 1/2 cups plain all purpose flour
• 1 cup old fashioned oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 4 heaped teaspoons Fibresure

• 3/4 cup unsweetened applesauce
• 1 apple coarsely grated
• 1/2 cup carrot puree (as you can see mine didn’t exactly become a puree)
• 1/2 cup skimmed soy milk with a squeeze of lemon juice
• 1/4 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg

1. Mix Streusel topping ingredients in a bowl and set aside.

2. Preheat oven to 400F/200C. In a medium bowl, mix all dry ingredients well to ensure it is well combined (flour, oats, baking powder, soda, cinnamon and Fibresure powder).

3. In a larger bowl mix the remaining ingredients thoroughly (applesauce, apple, carrot, soy, brown sugar and egg).

4. Mix the dry ingredients with the wet ingredients until just combined, do not overmix.

5. Line a muffin tray with cases and spoon the filling into the 12 holes. Sprinkle the Streusl mix on top and bake for 15-18 minutes until a skewer inserted in the centre comes out clean. Cool in tray for 5 minutes.

Special thanks to NotQuiteNigella.com for publishing this recipe!

Coming up...Honey Corn Muffins from the Neely's!

Love Muffins

Hi All,

For the past two weeks, I've been baking muffins on Sundays for breakfast bites for the week...Kenn and Kyle are loving them to pieces (literally!). Last week, I adapted Katie Lee Joel's banana bread recipe into muffins, and this week, I altered it a bit for double berry muffins....recipes follow...

Banana Nut Muffins
2 c. all-purpose flour
3/4 t. baking soda
1/2 t. baking powder
1/2 t. kosher salt
1 c. sugar
1/2 c. canola oil
2 large eggs
1 t. pure vanilla extract
1/2c. buttermilk
3 medium bananas, mashed
1/2 c. walnuts, finely minced (about 2 oz.) - I used almond slivers here since Kyle isn't a huge walnuts fan.

1. Preheat oven to 350°F. Lay cupcake cups in a cupcake/ muffin pan. In a small bowl, mix the flour, baking soda, baking powder, and salt.
2. In a medium bowl, beat together the sugar, oil, eggs, and vanilla until well combined. Alternately add the dry ingredients and the buttermilk in three additions. Gently stir in the bananas and nuts.
3. Pour the batter into the muffin pan. Bake for 30 to 40 minutes, until a toothpick comes out clean. Let the muffins cool in the pan for 5 minutes. (for the double berry muffins use 1 cup of roughly chopped craisins and fresh blueberries instead of mashed banana)

Next, I plan to try a recipe with chocolate or something with veggies since Kenn loves mama's love muffins and hates vegetables. I also plan to try some dessert recipes our friends featured on The Cody Report ...yum!!!

How far apart are they?!?

It's been a moment, so today will consist of a series of posts on what's been going on in the Brazile camp. Yesterday was a pretty interesting work day. I arrived to a co-worker who showed up at work and went into labor! She was 37.5 weeks, so it was inevitable that she would pop anyday. When I got to work, she was contracting 3 minutes apart, and as far as I was concerned, it was time for her to get to the hospital. Luckily, its right on campus! I drove her to the hospital and by the time I got back, she'd sent a text saying she was 6cm dilated!

Congratulations to her and hubby on the birth of Jonathan Charles, 6lbs 2ounces!