Apple Muffins and Granola Bars

Okay all, I know I said I would post this yesterday but of course the day really got away from me. I am running last minute errands before our big Las Vegas wedding trip next week. I have added the granola bar recipe because it sounds really good. I have not yet tried it but received a request for it. The muffins were moist and very tasty. Here's a picture of the muffins I made. Muy Delicioso












Apple Muffins (Ellie Krieger Food Network)

cooking spray
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 tsp baking soda
1/2 tsp salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 tsp vanilla extract
3/4 cup lowfat buttermilk
1 apple, peeled, cored and cut into 1/4 inch pieces

Preheat oven to 400 degrees. Coat 12-capacity muffin pan with cooking spray. In a small bowl mix together 2 tablespoons of the brown sugarm the pecans and the cinnamon. In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt. In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time whisking well after each addition. Whisk in the applesauce and vanilla. Whisk in the flour mixture in 2 batches, alternating with the butermilk. Whisk jujst until combined. Gently stir in the apple chunks. Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bulles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Jennifer's note: If you don't have buttermilk make your own by pouring 1 cup of milk in a measuring glass and add 1 tblsp of acid (either white vinegar or lemon juice) and let set for at least 5 minutes

Granola Bars (Alton Brown Food network)

8 ouces old-fashioned rolled oats, approx. 2 cups
1 1/2 ouces raw sunflower seeds, approx 1/2 cup
3 ouces sliced almonds, approx 1 cup
1 1/2 ounces wheat germ, approx 1/2 cup
6 ounces of honey, approx 1/2 cup
1 3/4 ounces dark brown sugar, approx 1/4 cup packed
1-oounce unsalted buter, plus extra for pan
2 tsp vanilla extract
1/2 tsp kosher salt
6 1/2 chopped dried fruit any combo of apricots, cherries, blueberries

Butter a 9 by 9 inch glass baking dish and set aside. Preheat oven to 350 degrees.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat micture is done, remove it from the oven and reduce the heat to 300 degtrees. Immediately add the oat mixture to the liquid mixture andd the dried fruit and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completelyh. Cut into squares and store in an airtight container for up to a week.

Be sure to let me know how your muffins and granola bars turned out! I hope you enjoy.