Tag: apple

Apple Bran Muffins

My parents’ newfound freedom after we kids moved out led them on a culinary adventure. My mom cooked delicious home-cooked meals for most of my childhood. But, with no kids, they started going out to eat…a lot! They had their favorites and knew the specials on any given day. The kids and I would visit them often during the fall while Greg was hunting. So, we ate with them at these favorite establishments, too.

One of their favorite breakfast spots had a wonderful apple muffin for breakfast. I have not been there in years. My dad passed away 20 years ago, and I’m not sure my mom and I ever returned.

I’m no a scientist, but I believe food and scents are linked to our memories and emotions. When I smell the sweet scent of gardenias, I immediately think of my grandmother. When I eat homemade ice cream, I remember the many ice cream gatherings at my grandparent’s house when my cousins and I would run around catching lightning bugs. And for some reason, I needed to find this muffin recipe, if only to feel close to my mom and dad again for a while.

After buying apples a few weeks ago, I aimed to figure out how to make the muffins. I researched to see what the ratio should be for muffins and came up with a recipe. I used my apple butter, and the muffins were okay, not great, though.

I needed to find a new recipe fast to use my North Georgia apples. This time, I searched all of my cookbooks, and I have a lot, and the internet. I finally ran across a recipe that sounded like the old muffins I remembered, and they are delicious! So moist, flavorful, and delicious with my homemade apple butter and cream cheese. At first taste, the memories of having breakfast with my parents flooded my mind, and they were right there with me for a few minutes, even if it was just in my memories.

They have shredded apples and raisins that I plumped before adding to the batter. Chopped pecans would also work great in this recipe. Wheat bran is an ingredient in one of my favorite bran muffins, so I knew I wanted it in these muffins. It adds a slightly nutty taste and is an excellent source of fiber. You will most likely not find wheat bran on the cereal aisle in most stores. I ordered a big bag from Amazon, but you can also find it in many whole food stores.

 

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Apple Bran Muffins

Course Breads
Author Amye Melton

Ingredients

  • 1 cup brown sugar packed
  • 1 large egg room temperature
  • 1 cup buttermilk
  • 6 tablespoons melted butter
  • 2 tablespoons molasses
  • 1 tablespoon honey
  • 1 1/2 cup wheat bran
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded apple
  • 3/4 cup raisins plumped

Instructions

  • Preheat oven to 400℉. Line a 12-cup muffin tin with silicone or paper liners; set aside.
  • Heat some water in the microwave. Add raisins to a bowl and pour water over. Let stand while you prepare other ingredients.
  • In a large bowl, combine brown sugar, egg, buttermilk, melted butter, molasses and honey; set aside.
  • In another bowl, add wheat bran, flour, baking soda, baking powder and salt; give it a stir.
  • Add dry ingredients to the wet ingredients and mix. Drain the raisins well. Stir apple and raisins into bran mixture.
  • Scoop batter into liners, almost filling. Bake for 17 to 23 minutes or until a toothpick inserted in center comes out clean. Do not overtake!

Brussels Sprouts Salad

Brussels Sprout Salad
Often, I wish Savannah was just a little closer to home. It would be nice to meet for lunch on a whim or have her over for dinner more often. However, visiting her is so much fun. I grew up in a rural part of north Georgia. After Greg and I married, I had never lived more than a short drive from a Target until moving to the farm, though.

The move was an adjustment, to say the least. Despite that, there is no other place I would want to be now! Still, visiting Savannah can be pretty fun. We can shop for days and never hit all the stores we want to. And the food, oh my! My tastebuds are in heaven the entire time!

On a recent trip, I tried a Brussels sprouts salad that was wonderful! It bugs Sav when I sit at the table trying to analyze the ingredients, but that’s precisely what I did that particular day.

Oh, the joy when I whipped up this salad and the flavors were right on! This salad is super easy. If you like to add protein, top your salad with a few grilled shrimp or some grilled chicken or steak.

This is not your mama’s boiled Brussel sprouts! Give this fantastic salad a try today. You will be so happy to eat your vegetables!

Brussels Sprout Salad
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Brussels Sprouts Salad

Course Salad
Servings 6
Author Amye Melton

Ingredients

  • 2 pounds fresh Brussel sprouts
  • 1 large granny Smith apple julienned
  • 1 teaspoon fresh lemon juice
  • 1/3 cup dried cherries
  • 2 ounces goat cheese crumbled
  • Dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground black pepper

Instructions

  • Add all dressing ingredients to a small jar and shake well, set aside.
  • Preheat oven to 425℉.
  • Wash and dry Brussels sprouts. Discard any discolored leaves. Cut off the end of the stem and remove some outer leave to roast.
  • Drizzle the single outer leaves with olive oil and toss. Place in a single layer on a baking sheet and sprinkle with kosher salt and freshly ground black pepper. Roast in preheated oven until crispy. Watch closely, this will not take very long.
  • Shred the Brussels sprouts using a food processor. {If you want to do these ahead of time, they will keep in a ziptop bag, stored in the refrigerator, for up to a week.}
  • Toss the julienned apple in 1 teaspoon fresh lemon juice.
  • In a large salad bowl, add the shredded and roasted Brussels sprouts, apple, and cherries. Toss with enough dressing to coat the mixture. Crumble goat cheese over the top and serve with extra dressing.