Being a Baking Belle, I am always looking for shortcuts in my "delectable treat" preparation. One amazing little appliance that is such a Big Lifesaver to me is the MAGIC BULLET. Seriously, this thing rocks! And shreds! And chops! And blends! :-). I use it to chop apples (like in the muffin recipe below), to blend breakfast smoothies, to make milkshakes, to chop the dreaded onion, to crumble graham crackers for my cheesecake crusts, to chop nuts, and to puree fruits and vegetables. This saves me so much time and energy; plus, it is super fun to operate, and my three year old just loves the funny noise that it makes. I bought mine at Kohls on sale (http://www.kohls.com/upgrade/webstore/product_page.jsp?PRODUCT%3C%3Eprd_id=845524665821253&FOLDER%3C%3Efolder_id=2534374752620651&searchTerm=magic+bulllet&bmUID=1266986177901)
about a year ago, but you can buy them almost anywhere and they make cheaper or even generic versions that I am sure serve the same purpose. Mine came with several different blades, cups, and mugs to use.
The MAGIC BULLET
totally WORKS for ME!
Unfortunately, I do not have the privilege of living near or even meeting all of my readers, but you are always close to my heart. I may never know the burdens you carry or the trials you are facing, but I have felt burdened to tell you that God does see you, He loves you deeply, and He will not let you go-EVER.
"Yet this I call to mind and therefore I have hope: Because of the LORD's great love we are not consumed for his compassions never fail. They are new every morning; great is your faithfulness" (Lamentations 3:19-24 NIV).Today, I made some super yummy Spicy Apple & Oat Muffins. I think the key ingredients have to be the fresh apple juice that made them moist, and the apple pie spice (I used pumpkin pie spice) that gave them a spicy flavor. I always add more spices than a recipe suggests. In this particular muffin, I upped the spice amount to one TABLESPOON instead of one teaspoon. I find that this really makes a muffin spectacular and not bland. The oats on top of the muffins gave them a nice texture to bite into. I even sprinkled mine with a little bit of cinnamon sugar before baking.
Tomorrow's muffin takes a turn toward the savory and might be a great companion to a hearty soup or chili for dinner: Crumble-Topped Cheese & Chive Muffins
Spicy Apple & Oat Muffins
1 cup all-purpose flour
1 tbsp baking powder
1/8 tsp apple pie spice (I used 1 TABLEspoon of pumpkin pie spice)
Heaping ½ cup light brown sugar
2 cups rolled oats
9 oz chopped apple (a little more than 1 cup)
2 large eggs
1/2 cup milk
1/2 cup fresh apple juice
6 tbsp canola oil
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together all-purpose flour, baking powder, and apple pie spice in a large bowl. Stir in the brown sugar and 1 cup of the rolled oats. Finely chop the unpeeled apples (or use your magic bullet :-)), discarding the cores. Add to the flour mixture and stir together. Lightly beat the eggs in a large bowl, then beat in the milk, apple juice and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Sprinkle the tops of the muffins with the remaining oats. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.