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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!

Banana Oat Pecan Waffles

My mother is an amazing lady. All of my life, she has mostly been a very joyful person, loving life and laughter. That does not mean her life has not had its share of heartbreak.

She grew up one of seven children in the household of a poor farmer. She lost two brothers before she graduated high school. She met the love of her life (my dad) and married him at 17 years old. Before she was 24 years old, she carried two babies to almost full-term. When they were born, each of them lived two days.

Her life has been littered with stories like this. She has had more sorrow in her life than I have ever faced. Yet, after the sunset, her choice was always joy.

Mama thinks I have always been a daddy’s girl. In some ways, she is right. Mama is the one I call when I need a shoulder to cry on or a friend to talk to. She is the one I have called for advice. Sure, daddy was my hero, but mama has been my role model and my biggest supporter. She loves me unconditionally and has prayed for me since before I took my first breath. I am thankful beyond words for this God-loving woman that I have been able to love my whole life.

Mother’s Day is the most popular day of the year in the United States to dine out at a restaurant. Aren’t crowds what we avoid these days? Pamper mom at home with breakfast in bed. These Banana Oat Pecan Waffles are not your everyday wimpy waffles. They are substantial and seriously filling. Pair them with fresh fruit and bacon for a tasty breakfast treat.

Listen up, dads out there; kids love to help in the kitchen! Make this an extra special treat for mom by getting the kiddos involved. She will love it, but please, remember the clean the kitchen!

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5 from 1 vote

Banana Oat Pecan Waffles

Makes 8 waffles

Course Breakfast

Servings 4 people

Author Amye Melton

Ingredients

1 cup all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon optional
2 brown bananas peeled and mashed
2 teaspoon vanilla
1/2 - 3/4 cup buttermilk
1 large egg
1/3 cup chopped pecans

Instructions

In a large bowl whisk the flour, oats, baking powder, salt and cinnamon together. Set aside.
In another bowl whick together the mashed bananas, vanilla, buttermilk, and egg.
Pour the wet ingredients in the dry ingredients and stir to combine, just until combined, but do not overmix.
Stir in pecans.
Heat the waffle iron according to manufacturers directions. Spray with nonstick cooking spray when the waffle iron is ready. Drop batter onto iron, close lid and cook until waffles are golden brown.
Serve warm with butter and maple syrup.

Notes

For an extra-special treat sprinkle top of cooked waffles with powdered sugar and ground cinnamon.

Apple Crumb Cake

apple crumb cake

We are on the brink of my favorite time of the year. With a few cooler days, I am already itching for sweater weather! My first pot of chili has already been made. Now I’m all about pumpkins and my favorite fall fruit, apples!

I love a good apple, and cooking with them takes the flavor to a whole nother level! From apple pies and cakes, applesauce and apple butter, to this wonderful apple crumb cake. They are simply perfect!

Choosing an apple to cook with can be a bit baffling. There seems to be a new variety every season. Granny Smith, Fuju, Golden Delicious, and Jonathan are always perfect for baking, but I tend to use Honeycrisp if I have made a trip to the apple house for Mutzu. With over 2500 types available in the US alone, many will work well for cooking and baking.

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Apple Crumb Cake

Course Breakfast

Author Amye Melton

Ingredients

Streusel:
1 cup light brown sugar packed
1/4 teaspoon salt
5 tablespoons cold unsalted butter cut into small pieces
Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 stick cold unsalted butter cut into small pieces
3/4 cup full fat sour cream
1 large egg beaten
2 cups peeled and diced apple

Instructions

Preheat oven to 350℉. Prepare baking pan with nonstick cooking spray or paper liners in muffin tin sprayed with nonstick cooking spray.
To make the Streusel: In the bowl of a standing mixer fitted with the paddle, combine the flour with brown sugar and salt. Add the butter pieces and mix at medium-low speed until the mixture resembled coarse meal; continue mixing the streusel until very small clumps form. Transfer the streusel to a large plate and refrigerate until it is well chilled, about 10 minutes.
To make the cake: In the mixer bowl, combine the flour with granulated sugar, salt, baking powder, baking soda, and cinnamon. Add the butter pieces and beat at low speed until the mixture resembles coarse meal. Add the sour cream and beaten egg and beat until the batter is smooth. Add the diced apples and beat just until incorporated.
Pour into baking pan or scoop in muffin tins. Press the streusel into clumps and sprinkle on top. Bake in pan for about 45 minutes and muffins for about 30 minutes, or until golden and a toothpick comes out clean. Cool slightly before serving.

Low-Carb Biscuits and Gravy (Keto, GF)

Where did the phrase “fat and happy” come from? From where I stand, I can tell you that it’s not true. I know that I am not alone in saying I have spent this pandemic baking, cooking, and eating anything my heart desired. Quite frankly, I feel miserable!

Last week I cleaned out the cabinets and the refrigerator! I am taking control of this madness! Of course, I turned to the way of eating that I can rely on best, and that is low-carb.

Growing up in the south, I have had my share of homemade biscuits and gravy. That has always been one of those things I want my mom to make when I go home. Biscuits and gravy are one of those comfort foods that makes all with the world right again.

This recipe comes from the very first Keto cookbook I ever bought, Simply Keto by Suzanne Ryan. She did a jam-up job creating this recipe! These Keto Gravy and Biscuits are one of my favorite “good for me” breakfasts! The biscuits alone are nothing to write home about but topped with this tasty gravy, they are incredible. I have never had anyone turn down these biscuits and gravy, health-conscious or not.

Low-Carb Gravy

Course Breakfast

Servings 2

Author Amye Melton

Ingredients

4 ounces breakfast sausage
3 ounces cream cheese softened
1/3 cup half-and-half
Salt and black pepper
1 batch 60-Second Mug Biscuits recipe follows

Instructions

In a small skillet over medium heat, brown the sausage, breaking up as it cooks.
When the sausage has browned, add the cream cheese and stir until blended.
Add the half-and-half and mix well.
Allow the gravy to reduce and thicken slightly over medium heat then remove from heat.
Season with salt and lots of black poepper.
Serve over biscuit.

Notes

Nutritional Info:

Calories: 518

Fat: 46 g.

Net Carbs: 6 g.

60-Second Mug Biscuits

Course Breakfast

Servings 2

Author Amye Melton

Ingredients

1 large egg
3 tablespoons blanched almond flour
1 tablespoon coconut flour
1 tablespoon unsalted butter softened
1 teaspoon avocado oil
1/4 teaspoon baking powder
Pinch of salt

Instructions

Place all the ingredients in a microwave-safe mug and mix with a fork until smooth. Use the back of a spoon to smooth the top.
Microwave for 1 minute (you may need to adjust the cook time based on your microwave).
Carefully remove the mug from microwave (it will be hot), cover with a plate, and turn upside down to allow the biscuit to slide from the mug onto the plate.
Set the muffin on its die and cut into 4 even slices.

Notes

Nutrition:

Calories: 182

Fat: 16.5 g.

Net Carbs: 2 g.

Easy Chocolate Chip Cookies

I feel I need to warn you that I am a little nostalgic this morning. As I sit down to choose the wedding photo of my son and his precious wife that I want to hang on my wall, memories flood my mind of when my kids were little. I quit work to be a stay-at-home mother, but I still feel like I did not have enough time!

I can remember when my kids were home during the summer break from school. The break never seemed long enough. There were always things I wanted to do with them that we just never got around to doing before it was time to go back to school again.

I know that many of you are thinking this will be a LONG summer. Kids have already been home for weeks, and it’s not even time for summer break. I know there is stress involved with raising children, but this too shall pass, and you will undoubtedly miss it. Don’t stress about the pile of laundry or the sink full of dirty dishes.

We have all been given the blessing of time right now, so no matter where you are in your walk of life, try to enjoy it!

This cookie recipe is a great recipe to have the kids help you make. I found this fabulous recipe on a blog I just found and am enjoying, dearcrissy.com. These cookies come together in a snap and are deliciously soft and chewy. You do not even need to drag out a mixer, which is a huge plus!

This is a great cookie base, so start there and play around with the recipe to make it your own. You can always use fewer chips and add a few chopped nuts, use M&M’s instead of chips, or chopped maraschino cherries. Have fun with this recipe, and make sure you tell me about your fabulous creations.

Easy Chocolate Chip Cookies

Course Cookies

Author Amye Melton

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter barely melted but not too hot
3/4 cup light brown sugar packed
2/3 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1 large egg
2 cups semisweet chocolate chips
Coarse sea salt

Instructions

Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
In a medium bowl mix together the flour, baking soda and salt, set aside.
In a large bowl beat together the butter, sugars, vanilla and vinegar until smooth. Beat in the egg.
Add the flour mixture and mix just until combined. Stir in the chips.
Using a large scoop drop dough about 3-inches apart on the prepared baking sheet.
Bake for 8 to 10 minutes, until they start to brown around the edges and the center looks undercooked. Remove from oven and immediately sprinkle each cookie with a tiny bit of sea salt. Allow to stand on baking sheet for 10 minutes before removing to a cooling rack.