There is definitely a chill settling in, making it the best time to bake up warm Apple Pecan Muffins. These lovely, tender muffins are packed with apple and warm fall spices, making them perfect with your morning tea or coffee.
It’s the grated apple in this recipe that makes them tender and delicious. Shredding the apple allows for even distribution throughout the batter better than chunks and creates a moist and tender muffin. These muffins are also nicely plumped and studded with pecans. There is enough batter to fill the muffin tins very full, so don’t be skimpy. You’ll want to add about a third of a cup of batter to each muffin tin. You can use paper liners or scoop the batter into a generously buttered pan. But know that if using paper liners, you must let the muffins cool completely before removing the liner or the muffin will stick to it. Buttered tins work just as well, and you’ll be able to eat them slightly warm out of the pan.
You’ll want to try these muffins with my Pumpkin Spice Honey Butter for a real treat. It’s a great combination and a blast of fall spice to help keep the chill away. Enjoy!
2mediumgranny smith apples, peeled and gratedabout 2 cups
1/2cupchopped pecansOptional
Instructions
Preheat oven to 400°F and set oven rack to the middle position.
Generously butter 12 non-stick muffin tins or line with paper liners.
In a small bowl combine flour, baking powder, cinnamon, salt, nutmeg and allspice. Set aside.
Melt butter and cream together with both sugars. Whisk in eggs one at a time until incorporated and light in texture. Stir in vanilla.
Add 1/3 of the milk and then 1/3 of the flour mixture whisking to combine. Repeat, alternating the milk and flour. Stir in grated apples and chopped pecans.
Scoop the batter evenly between the prepared muffin tins using approximately 1/3 cup of batter for each. The tins will be quite full.
Bake in preheated oven for 10 minutes at 400°F and then reduce the temperature to 350°F for an additional 8-10 minutes until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool for at least 10 minutes before removing to a cooling rack.
Notes
-muffins baked with paper liners need to cool completely before trying to peel off the paper and prevent them from sticking to the paper.-the chopped pecans are optional.
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These slightly chewy, a little bit crunchy Nut Butter Granola Bars are the perfect snack or grab and go breakfast. As the name implies, they are made with nut butter, and my personal preference is natural chunky peanut butter. I’ve also made them with almond butter, which is tasty too, however the peanut flavour really comes through when using peanut butter and it’s a great flavour that marries up nicely with the honey. So tasty!
From this recipe, you get 16 nicely sized bars that wrap and freeze well for those of you who like to get a little meal prep done. If it’s likely that your hungry family will hoover through these is a short time, they’ll last for several days in a sealed container at room temperature.
Nut Butter Granola Bars are gluten-free, packed full of protein from the goodness of nuts and egg whites. The fat from the peanut butter and ground-up nuts helps to keep you feeling full and dried fruit and honey give a little chewiness and natural sweetness. There’s no excuse not to have a batch of these ready for snacking, enjoy!
Preheat oven to 350°F. Arrange nuts and pumpkin seeds on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once. Remove from oven and allow to cool.
Meanwhile, reduce the oven to 300°F. Spray a 13x9" pan with non-stick spray and line with parchment paper, overhanging the long sides.
Using a food processor, pulse cooled nuts and 1 cup of oats until a sandy consistency and no large pieces of oats remain. Transfer to a large bowl, along with the remaining cup of whole oats. To the same bowl stir in dried fruit and oil (chop any dried fruit bigger than a raisin).
In a medium saucepan whisk together honey, salt and vanilla over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
Add peanut butter to oat mixture along with the hot honey and stir to fully combine. By adding together, the hot honey will help melt the peanut butter. Whisk egg white in a small bowl and stir into oat mixture until fully incorporated.
Scoop into prepared pan and pack down firmly and evenly. Using the bottom of a measuring cup helps to compact the mixture and get it flat.
Bake until golden and no longer sticky 30-35 minutes. Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8). Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
Recipe Notes
-don't skimp on the amount of listed salt.
-I used a combination of almonds, pecans and cashews.
-cut bars can be wrapped and frozen, kept in a sealed container for up to 1 month.
-cut bars will last for about 5 days stored in an airtight container at room temperature.
-other nut butter such as almond butter work well too.
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I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Spicy Oatmeal Cookies are one of my brother’s favourites and for good reason.Soft, chewy and golden with spice makes them rather addictive.They’re the perfect autumn cookie in my opinion.
Flipping through my recipe index, I quickly realized I’m in need of more cookie recipes.I know! How is it possible that I have so few in my collection? Cookies are generally simple, easy, and photograph well. It should be bursting with recipes, but sadly it’s not…
Problem number one, is my head down, pushing to make what’s in season, holiday food, game day snacks, etc.Sometimes cookies aren’t the best fit for all that happens throughout the year.Problem number two, not everything screams cookies to me, in fact, I’m a savoury, snack kind of gal. So for these reasons, I’m often opting to make other things.Now that it’s fall, I’m actually thinking about baking and holiday treats, therefore cookies are on my brain, making it easy.But I see now that I need to bake them more often for a variety of different reasons, so there’s plenty of recipes for everyone to pick from.There’s a ton of cookies to be made and with a little focus, I’ll get the cookie category plumped up a little.
Now that I’m done making excuses, let’s have a look at what makes Spicy Oatmeal Cookies wonderful.Molasses, ginger and cinnamon create a richly spiced bite and the plump raisins add to their chewiness.They’re a tasty change from regular oatmeal cookies and possibly your new favourite too.Enjoy!
Preheat oven to 350℉. Bring one cup of water to a boil and pour over raisins. Allow to soak for 10 minutes. Drain well and set aside until ready to use.
In a small bowl, whisk together oats, flour, cinnamon, baking soda, ginger and salt.
Cream together butter and sugar using the paddle attachment of a stand mixer, electric mixer or wooden spoon. Add eggs, one at a time, beating after each until incorporated. Stir in molasses.
Add dry ingredients all at once and mix until all dry ingredients have been incorporated. Stir in raisin.
Using a one-ounce cookie scoop or tablespoon, drop dough onto parchment lined baking trays, spacing 2" apart. Flatten each cookie slightly with damp fingers or palm of your hand. Bake on middle rack for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before moving to a cooling rack.
Recipe Notes
-recipe yields 48 2 1/2" cookies.
-for best results, bake each tray separately on the middle rack.
-you can skip the plumping of the raisins, however, it does make for a very nice chewy cookie.
Not your ordinary oatmeal cookies! Blueberry White Chocolate Oatmeal Cookies are bursting with dried blueberries and chunks of white chocolate. It makes these oatmeal cookies fabulous. A slightly plump oatmeal cookie with a hint of cinnamon and crispy edges. A great treat and a nice change from the ordinary.
Not only have dried blueberries taken over my cookies, I also use them in my granola, muffins and snack mixes. Anywhere you might think to use dried fruit is where you’ll want to throw in a handful of plump and chewy blueberries. The blueberries are fantastic with the white chocolate in these cookies, but equally delicious in granola with yogurt too. They are my new favourite dried fruit and I’m putting them in everything these days. I hope you enjoy them as much as I do!
Recipe source for Blueberry White Chocolate Oatmeal Cookies: Â Compelled To Cook
Preheat oven to 350℉. Whisk together flour, baking soda, cinnamon and salt. In a large bowl using a wooden spoon or stand mixer fitted with a paddle attachment cream together butter and both sugars. Add eggs one at a time, then add vanilla mixing until fully incorporated. Stir in flour, then add oatmeal, white chocolate and bluberries, mixing until just combined.
Line baking sheets with parchment and using approximately 2 tbsp of dough place onto sheet leaving at least 2 inches between cookies. Flatten each cookie slightly with the palm of your hand or bottom of a glass. Bake for approximately 12 minutes in centre of oven. Remove from oven and allow to rest on tray for 3-5 minutes. Remove with a spatula to a cooling rack.
Recipe Notes
It is best to bake only one or two trays at a time in the centre of the oven.
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