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Parsley Honey and Lemon Salad Dressing

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Parsley Honey and Lemon Salad Dressing
Parsley Honey and Lemon Salad Dressing

Even when you think you have only a small amount of stuff to move, it seems like somewhere in the process, all of a sudden you have an inventory explosion, or at least it has been that way for us. Seriously where did all of this stuff hide, until moving day?


But finally we are all moved, and 90% put away, and back to eating meals together, cooked at home by one of us. Today we are going to the beach, for the entire day, as I start my new job tomorrow. Yesterday we ventured out and found the organic market, which we will definitely visit on a regular schedule. Everything was fresh and the prices more than fair.


One dish we will enjoy today is a salad composed of avocado and fresh pear slices, drizzled with this zesty dressing. It is a snap to make, and uses two of my favorite flavors, lemon and parsley. If you are a fan of a sweet and salty combination, sprinkle on some feta cheese.


Note:  As written this is a delicious, yet delicate dressing perfect for a composed salad, with the dressing served on top of the salad items. For a tossed salad, a dressing with more substance would be appreciated and to achieve that result, you will find suggested amounts in parenthesis below.


Parsley Honey and Lemon Dressing
adapted from:  More with less Cookbook
makes 2 cups

1/2 c (packed into measure) chopped parsley
1/2 c oil  (1/3 c)
1/4 c water (1T)
1/4 c honey
1/4 c lemon juice
salt to taste, start with 1/8 t
This well rounded cup of parsley, results in 1/2 c packed, as needed for this recipe.


Combine all ingredients, puree with stick blender or jar blender. Refrigerate until ready to serve.


Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


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this post shared with:
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com
homemade mondays @ frugal by choice
our simple homestead blog hop @ on the home front
full plate thursday @ miz helen's

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Changes coming about.....


Since buying our home on the peninsula, there has been nothing but change. Actually change and lot of work! But now settled in, we could not be happier. Except.....

Living apart until retirement proved to be difficult. More so than either of us could have imagined. So we made a change to the change. While I could not retire yet, I could work closer to my dear husband and with that, I have resigned from my current position and take a new position closer to the peninsula house.

My new employer, effective June 1, 2016.

Ironically I will still reside in the state of Washington, and cross the Columbia River into Oregon for work. Yet it will be a much more laid back position and I will be home each evening with my hubby, and living in just one home. I have been most fortunate to have the support and gracious attitude from our kids by being given my own space, for as long as I needed, but what I really need is to be at the peninsula.

Strawberries are beginning to grow in the deck planters.

The final move will be this weekend, I will have a few days to get the last of the household items from Vancouver put away and begin my new position on June 1, 2016. It is exciting and bittersweet at the same time. I will be leaving my tenants, whom many of I have grown very fond of. And I will have a 3 hour travel window between the peninsula house and the Vancouver house, and miss my kids here ALOT!

But life is nothing but change, and in the end, change is what we live through daily to grow and improve ourselves.

I have been waiting to have a guest room, so I could display this funny sign...

This past weekend, we got the guest room ready to receive the furniture that is currently in Vancouver. It will be a simple room, filled with quiet, sunlight and a comfortable bed.


I organized and went through the household items in the motorhome, stocking what we need and a few additional items that fit the available space leftover, and I must say that we are road ready!


Terry spent time in the garage putting up insulation and quarter inch plywood to make the garage multi-purpose with an organized corner for his woodworking and repair of all thing shop.


We planned out some outdoor spaces where the rose and trellis will go once they come over from Vancouver later this year. From there we decided upon which plants will be transplanted and which will be remove to make room for 3 raised beds for a small vegetable patch.

I organized the greenhouse/shed (it had become a catch-all for all things outdoors related) making it ready to get some spring greens growing for fresh salads. We have decided to use the greenhouse for salad greens and a cherry tomato plant, otherwise we would be growing them for the deer.....


We hung a hummingbird feeder, got instant customers and will hang a second one to make sure that there is food available for them.


Terry installed pull out drawers in the kitchen cupboard. One cupboard runs into the refrigerator, allowing the door to open almost all the way, but not quite. The solution was to install the drawers to open on the same angle. While it looks a bit odd, it functions perfectly!

We ate simply, oatmeal for breakfast, lunch was leftovers and for dinner I made a meatloaf and baked potatoes.

And we spent some time together, just being in each other's company. I am not certain how much cooking I will get done in this next week, but I am hoping to make a honey poached rhubarb muffin that I have been thinking about and developing.

We hope you continue to visit, as there is more to share as the days move on!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. You can also sign up for Our Sunday Cafe posts by email. 
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Sweet Potato Gratin with Fresh Sage

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This is really delicious, and while I know that most food bloggers say that their food is delicious, I am telling you, this is so delicious! Plus it is easy, goes in the oven with no attention needed while calling for sweet potatoes, which are so good for you.

A dish that complete needs to be in your families rotation. This one is flavored to be a perfect partner to just about any main course. Sweet potatoes with no added sugar, I hope you give this savory dish a try.

Sweet Potato Gratin with Fresh Sage

Sweet Potato Gratin
adapted from: Wild Women in the Kitchen
350 degree oven

3 sweet potatoes, peeled and sliced very thin
1-2 T minced fresh sage (fresh sage is mild, use the larger amount....)
1 c grated Jarlsberg Cheese (hint, Provolone is delicious also....)
1 1/2 c half and half or whole milk
garlic salt and pepper


Layer half the sweet potatoes in a 9X13 baking dish, sprinkle with half the sage and half the cream. Repeat with remaining potatoes, sage and cream.


Season the top lightly with garlic salt and fresh ground pepper, top with cheese. Bake 40 minutes until bubbly or potatoes test "tender" and done in your oven. Serves 6.

Fresh sage is mild in flavor.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


this post shared with:
hearth and soul @ apriljharris.com
cookbook countdown 5 @ cookbook countdown

3

Stir Fried Red Cabbage with Ginger and Chives

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Stir Fried Red Cabbage with Ginger and Chives, vivid and delicious!
Stir Fried Red Cabbage with Ginger and Chives

Besides being beautiful, this Stir Fried Red Cabbage with Ginger and Chives is also delicious. I was pleasantly surprised at the great flavor combination of cabbage and ginger. This technique offers an added bonus, leftovers are delicious eaten cold, as a salad the next day.


Stir Fried Red Cabbage with Ginger and Chives
adapted from: Wild Women in the Kitchen
serves 6-8


1 head red cabbage, cored and sliced thinly or shredded (about 1 pound)
1 1 inch piece of ginger, finely grated
1/4 c 2 inch pieces of chive "spikes" or  4 green onions cut into 1 inch pieces
2 - 21/2 T peanut oil
up to 1/4 c water or sweet mirren wine, if needed
sweet soy sauce, to finish

Over medium heat, saute ginger until fragrant, take care not to burn, ginger has a higher sugar content than one might think.

Add cabbage, continue to stir fry for 6-7 minutes. If  mixture seems too dry, add water or wine to moisten. Stir in chives and continue to stir fry for 1 additional minute.


Place on a large serving platter, drizzle with the sweet soy sauce to finish dish.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


this post shared with:
hearth and soul @ apriljharris.com
cookbook countdown 5 @ cookbook countdown
3

Fannie Farmer's Cottage Pudding Cake, small batch recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I was at the peninsula house this weekend, spending some time with my dear husband. We put more household stuff away, worked in the yard a bit and I did some cooking and laundry on Sunday, making it a very normal weekend for a change. Living apart in separate houses during this transition time, has been more difficult than either of us thought it might be.......Which has prompted us to change our plans, so that I can transition to the peninsula sooner than was originally planned. We are pretty happy about the change!

Cottage Pudding Cake, from Fannie Farmer
Fannie Farmer's Cottage Pudding Cake

One of the recipes I had a good time playing with was this little cake recipe from my well worn Fannie Farmer cookbook. It is easy and just the right size for small families.



Cottage Pudding Cake, with Browned Butter Frosting
adapted from: The Fannie Farmer Cookbook
400 degree oven

1 1/2 c flour (use a light touch when spooning into the measuring cup)
2 t baking powder
1/2 t salt
1/2 c sugar

1/2 c plus 1 T milk
1 egg
1 t vanilla

1/2 c melted butter, cooled

Combine dry ingredients in a large bowl, whisk to combine well. Set aside.


Combine milk and egg in a small bowl (tip: measure milk into an over-sized measuring cup and use as your second bowl), beat well, stir in vanilla and better, combine well.

Pour over dry ingredients and whisk until smooth.


Turn into a prepared 9 inch baking pan, smooth to the edges of the pan if needed. Bake at 400 degrees 20-25 minutes or until tests done. Do not over bake!


Let cool in pan 5-10 minutes. Trace around the edges of the pan, turn out onto serving plate, cook completely. Frost if desire. (We desired!)

Browned Butter Frosting
by the seat of my pants
makes enough for 2 layers or 1 layer and frosted graham crackers!

Note and warning about frosting:  I have never developed the ability to make just enough frosting. Fortunately I do not believe that you can have too much frosting, because anything not needed for the cake is perfect between graham crackers!

1/4 c butter
1 t vanilla
2 T milk or cream (if needed)
3-4 c powdered sugar

Pecans, or chocolate chips or chunks of candy or?


While the cake is baking, carefully, over low heat, brown the butter. Set aside to cool slightly.



Combine butter, vanilla and 3 c powdered sugar. Combine, if dry add 1 T cream, continue beating until creamy and smooth. If too soft, add more powdered sugar and if too dry add more cream.


When cake is completely cool, frost. Decorate around the edge with your favorite treat, I am using pecans, but feel free to use what you have and your imagination!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

You can also sign up for Our Sunday Cafe posts by email.

this post shared with:
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com
6

Kiwi Slices in a Banana Sour Cream Sauce

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

You know those times when you have a piece of fruit and you don't want it to go to waste? And you know those times when you are brave and put together some ingredients, thinking that they just might turn out good?

And then they turn out delicious!

But are really ugly, in the serving bowl?

Well, this is one of those recipes.

Bananas will be the end of me, I am sure of it. First, they come home a bit green, then they spend a couple of days in the fruit bowl becoming the most beautiful creamy yellow, yet a bit firm. And then before you know it, they are brown and soft and fragrant, but a little too ripe to eat as a piece of fruit on its own.

I had one of those kinds of bananas.

I was also in a creative mood and took a chance with the banana. I put it in a bowl. Added a bit of sugar and the juice from half a lime. Stirred it very well and folded in sour cream and thick slices of kiwi fruit. I took the first bite (as I always do when I come up with concoctions like this, because if the cook won't eat it, why would anyone else?!), and then I dished up.

Because it was that good.
Kiwi Slices in Banana Sour Cream Sauce with Lime, delicious and so healthy.
Kiwi Slices in a Banana Sour Cream Sauce, with Lime

Kiwi slices in Banana Sour Cream Sauce
by the seat of my pants
serves 4-6

6-8 ripe kiwi, peeled and sliced thick-ish
1 very ripe large banana
3/4 c sour cream juice of 1/2 lime
1/4 c sugar

Mash banana well in the bottom of a large bowl, add sour cream, sugar and lime juice. Stir well. Fold in kiwi slices and refrigerate until serving time.

Enjoy!

PS, it goes without saying that juice pack pineapple slices added with fewer kiwi slices would also be wonderful!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
hearth and soul @ apriljharris.com
1

Happy Mother's Day

We are having a lovely brunch,


there will be plenty of wonderful food and visiting! A very loving thank you to my daughter Jessica.

I hope you have your best day ever, near the ones you love, Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. You can also sign up for Our Sunday Cafe posts by email.


0

One Hour Cinnamon Rolls

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

One Hour Cinnamon Rolls, mix, rise and bake in one hour!
One Hour Cinnamon Rolls

Where to start with these cinnamon rolls?

OK, let's start with this - they are wonderful! Tender, flavorful, easy. With this pan of rolls (they have been made many times) my daughter switched out 1/2 the all purpose flour with pastry grind whole wheat flour. They were still tender, flavorful and delicious! So just make them, OK?

One Hour Cinnamon Rolls
adapted from:  lilluna.com
serves 12
375 oven

Dough:
1 c warm water
3/4 c room temperature buttermilk
1/2 c sugar
1/4 c melted butter
3 T regular yeast
1 & 1/2 t salt
2 eggs
5-6 c flour

Filling:
3 T butter, melted
2/3 c brown sugar
2/3 c sugar
2 T cinnamon

Frosting:
1/4 c butter, softened
4 oz cream cheese, softened
3 c powdered sugar
1 t vanilla
enough milk or half and half to make it spreading consistency

In a bowl, mix together water, buttermilk, sugar, melted butter and yeast. Allow to sit 15 minutes.

Add in salt, eggs and flour (start with the 5 cups, adding up to but not exceeding the 6 cups), mix for 10 minutes and allow to sit 10 minutes.

Prepare the filling by mixing together the melted butter, sugars and cinnamon. Set aside.

Out on a lightly floured surface, roll the dough into a 12X16 inch square.

Spread filling over the top and roll up. Cut into 12 large rolls.

Place rolls on a cookie sheet covered with a slipat or parchment paper.

Bake at 375 15-20 minutes.

One Hour Cinnamon Rolls, ready to serve to family and friends.
One Hour Cinnamon Rolls, fresh from the oven.

While baking, mix up the frosting. Let rolls cool slightly, frost while warm.

Another delicious recipe, From My Daughter's Kitchen!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

this post shared with:
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com

#homemadeBread


5

Thoughts, complaints and finally praise for whole wheat flour

My peninsula kitchen.

Last night I made whole grain (100%) muffins. Not the usual 50/50 white/whole wheat I have used in the past. This batch of muffins were the real deal, all whole wheat flour. Now I know that folks have been baking and cooking with whole grains for a long time, almost forever. But changing ones perception regarding ingredients can take time and for me it took more than time. It took change.

Change within me yes, but also a small change in the ingredients I used. I have always embraced the ideal of using whole wheat in my cooking. I have always wanted to use whole wheat in my cooking and baking. But I have not always liked the texture and the flavor. From there it took a strong desire to understand and improve. So I did.

I learned that ground whole wheat flour will begin to change once it is ground into flour. Like all food it will begin to break down, as time goes by. It is the natural order of all living matter and food in particular to go from good, to aging, to spoiled, and move right along to the garbage can. In the garden we call this composting and praise the very process for producing a vital and healthy garden. Yet in the kitchen we call it waste. And we all know, I don't like waste.........

Bulk purchased wheat berries, they keep a long time.

When you grind grains, the edible (freshness date?) time line is a long one, but there is one drawback. During this time (which I refer to as "aging"), the cut edges of the natural bran takes on a slightly bitter quality. And while I don't have a super refined set of taste buds, I do taste the bitter flavor in the finished product. Which led to not wanting to work with whole grain flours. Therefore leading to my not baking with whole grain flours. And finally not eating homemade whole grain foods.

My baking experiences would go something like this.......

I would use whole grain flour from my pantry and get a bitter batch of muffins or bread. So I would check the bag for a freshness date, just in case I had lost track of how old the flour was. But the freshness date was good, so what was going on? I know folks have been cooking and baking for hundreds of years, so did they just get past the bitter taste and eat it anyway? Or did their food taste better and if so, why?

By asking myself that question, I began to learn. And as I learned, I understood the oxidation process in ground flours. I learned that wheat berries will stay fresh for many years, yet ground flour only a few months. But even then the bitter taste will be present, because oxidation starts right away. A thick brown paper bag will keep the ground flour safe during shipping and storage, but nothing prevents oxidation.

Because I am a kitchen gadget gal, I was thrilled to be able to buy a grinder. We started with a $20.00 purchase from a CraigsList ad. It was a Kitchenaid grinder attachment and I started baking whole grain bread. Baking with whole grains was so new to me, I made a lot of mediocre bread. But I was determined to bake with whole grains and eat what I baked. 

I was still in the big batch period of my life cooking for family gatherings, so of course I made big batches of bread. Unfortunately it was mediocre bread, and on some days worse. Which meant day after day, of really bad textured toast for breakfast on my way to work. This is a bigger deal that one might think because I love toast. Not just any toast, but crunchy toast that is crisp on the outside, holds just the right amount of butter and has an easy crunch for the chewy enjoyment of eating toast. I will tell you right up straight, perfect toast cannot be made from mediocre bread! Never. Going. To. Happen.



Day after day after day after day. Then one day I cheated and threw out a loaf, I honestly could not take any more!

Love my kids for gifting it to me......

Also at this time I became very unhappy with my Kitchenaid mixer. I had been a Kitchenaid user for over 30 years, but the beautiful new red Kitchenaid I was given as a gift, would go into heat overload and the kill switch on the motor would be flipped (by design) during the kneading process for a batch of bread. I checked the manual and I was no where near the limit of flour that is stated can be handled by the mixer. It also stalled on cookie dough, where as my old one never did. Because this happened repeatedly I felt that the quality was no longer present in Kitchenaid products and set out to replace it.

This may seem drastic to some, but cooking and baking not only feeds my family, it is my hobby. I felt that it was time to take my passion about baking seriously and figure out what it was that I wanted to accomplish, then go ahead and spend the money to make it happen. This was a difficult decision, as I am very frugal by nature. But. I. Proceeded. Anyway.

We ran an ad on CraigsList to sell the Kitchenaid, and by sheer luck a young couple in Eugene Oregon who had experimented growing their own wheat were interested in the mixer for the grinder alone! (grinders are expensive) They were happy to be able to grind their wheat for a very affordable price, we were happy to recoup some cash to offset the costs of the new equipment I had purchased. But selling that mixer was the easy part........

Now I had to learn to use the new equipment. This is always a stumbling block for me, as I have this crazy idea that I will break something new and completely ruin it. For the first time, I was immediately comfortable with the new equipment. I went to the Wonder Mill website and watched the informational video showing how to use the grinder. And from there, it was easy, and I just got busy cooking!

Photo courtesy of Bosc

The Bosc mixer is wonderful and I cannot recommend this enough (please note: I have not received any product incentives, all posts reflect my true opinions). The booklet is set up to fully explain the operations of the mixer and this is the fun part. They have a few basic recipes for you to try so that you are can compare the way this mixer works verses the style of mixer you had in the past. Very smart marketing!

Photo courtesy of Wonder Mill.

But I am most pleased with the Wonder Mill grinder (again no incentive, just my opinion). It is easy to use, and produces the most wonderful whole wheat pastry flour! And that flour is the ingredient behind my renewed interest in baking. No longer am I turning out dry, crumbly muffins. You know the kind I am talking about, muffins that the birds won't eat and the dog runs from!

Instead I am turning out moist, delicious muffins that don't require butter, but they taste that much better with a little pat, spread over them. I want to make a pie next with a whole grain crust. And my mother's favorite fresh apple cake. And then I think I am ready to make a single loaf of perfect whole grain bread. You know the kind I am talking about, it makes the best toast in the world!

Thanks for listening.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. You can also sign up for Our Sunday Cafe posts by email. 

this post shared with:
weekend cooking @ beth fish reads
happiness is homemade @ blogghetti
hearth and soul @ apriljharris.com
7

Sugar Top, Fresh Apple Spice Muffins, whole grains, small batch cooking

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Now that the big move is over and we are settled in our new home, we have also settled into a visiting routine. While it is not perfect, it is also not permanent. And with each month that passes I will be one month closer to retiring, and living full time on the peninsula.

Sugar Top Fresh Apple Spice Muffins, whole grain and small batch.
Sugar Top, Whole Grain, Fresh Apple Spice Muffins.

This upcoming weekend is his journey to Vancouver, the perfect time to make these muffins. The first time I made the small batch recipe for Banana Muffins, I stayed on task and followed the recipe exactly. But as I am known to do, I wanted to change it up a bit with some whole grain and use a different fruit for variety.

This small batch is flavored with grated fresh apple and cinnamon, one of my favorite baking spices where apples are concerned. Remember this recipe when you have one ripe and sweet apple that must be used, it will serve you well.

Sugar Top Whole Grain Fresh Apple Spice Muffins
adapted from:  The Gourmet Toaster Oven
makes 6

1 1/2 c whole wheat flour - I used pastry flour
1/2 t salt
1 1/2 t baking soda
1/2 t cinnamon
1/2 c sugar  

1 egg
1/2 c buttermilk
1/4 c oil
1 t vanilla
One apple for a small batch.


Grated Apple, skin and all.

1 large apple, peeled (if desired) and grated 

1/3 c chopped walnuts - if desired - did not use this time

2 T sugar
1/2 t cinnamon  

In a large bowl, whisk together the dry ingredients. Make a well in the center of the ingredients, add the egg, buttermilk, oil and vanilla and grated apple. 


Easy, make a "well" in the center of the dry ingredients. Add wet ingrediets and mix lightly.

Gently beat the egg into the wet ingredients, fold the contents of the bowl together, mixture may be lumpy, which is OK. (I tend to over mix muffins, but they still taste real good!)  



Fold in the walnuts if using, divide mixture into 6 prepared muffin cups. Stir the remaining sugar and cinnamon together and sprinkle evenly over the batter. 




Sugar Top Fresh Apple Spice Muffins fresh from the oven.

Bake at 350 degrees 25-30 minutes or until done in your oven. Let cool 5 minutes, then tip muffins in the cups to cool before serving. 

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

this post shared with:
weekend cooking @ beth fish reads
happiness is homemade @ blogghetti
hearth and soul @ apriljharris.com
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