Caramel Apple Muffins

Happy Back to School Season! Here's a delicious treat for a teacher, a yummy first day breakfast, or a perfect after school snack!

Ingredients:

• 2 cups flour (I use 1 cup ww, 1 cup white)
• 3/4 cup sugar
• 2 t baking powder
• 1/2 t salt
• 2 1/2 T cinnamon
• 1 egg
• 1 cup milk
• 1/4 cup melted butter
• 1 t vanilla
• 1 apple, peeled and diced
• 12 caramels unwrapped

Directions:

1. Combine flour, sugar, baking powder, salt, and cinnamon
2. In another bowl, combine egg, milk, butter, and vanilla
3. Incorporate flour mixture, do not over mix
4. Fold in apple chunks
5. Pour batter into lined muffin cups
6. Push one caramel into the center of each 
7. Bake at 350 for 25 minutes
8. Serve warm or caramels will harden

*Recipe modified from original in Goosbury Patch: Comfort Foods

Peanut Butter Banana Bread

Happy Monday! I've got a grab and go breakfast for ya this week:

Ingredients:

• 1/4 cup honey or brown sugar
• 1/3 cup applesauce
• 2 eggs 
• 1 tsp vanilla
• 1 large mashed banana (1 cup)
• 1 3/4 cups whole wheat flour
• 1 tsp salt
• 1/4 cup peanut butter
• 1 tsp baking soda dissolved in 1/4 cup warm water
• 1/2 cup chocolate chips or peanut butter chips

Directions:

1. Mix honey, applesauce, eggs, vanilla, and banana until blended
2. Slowly add in flour, salt, and peanut butter
3. Incorporate baking soda
4. Fold in chips
5. Pour into greased loaf pan
6. Bake at 325 for 45-55 minutes
7. Allow to cool for 30 minutes before slicing

Whole Wheat Pancakes

We are a rushed in the morning, rushed in the evening type of family, and sometimes, you just have to put something in the microwave! Here's my freezer pancake recipe I use in place of the store bought version!

Ingredients:

1. 4 cups whole wheat flour 
2. 1/4 cup honey
3. 4 tsp baking powder
4. 1 1/2 tsp baking soda
5. 1 tsp salt
6. 3-4 cups milk
7. 4 eggs
8. 1 stick butter, melted

Directions:

• Combine the dry ingredients with a whisk
• Incorporate wet ingredients, adding butter last. Start with 3 cups milk and add as needed.
• Cook on griddle over med heat until edges are bubbly, then flip
• To freeze: freeze in single layers on baking sheet, once frozen, transfer to gallon sized ziploc freezer bag. Reheat in microwave or oven.
• Recipe makes enough for a week's worth of breakfasts for our family of 5!