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Scroll down for ingredient lists and directions:

 

SWEET POTATO MUFFINS

1 1/2 cup all-purpose flour                                 ¼ cup firmly packed brown sugar

1 tablespoon baking powder                              ½ teaspoon salt      

1 teaspoon cinnamon                                           ¼ teaspoon nutmeg

½ cup (1 stick) melted butter                              ½ cup whole milk

1 egg, lightly beaten                                              ¼ cup raisins

1 cup cooked and mashed sweet potatoes

 

• Preheat oven to 375F
• Grease a medium size muffin pan
• In a large bowl, stir together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg
• In a separate bowl, beat together butter, , milk, egg and sweet potato
• Combine butter mixture with flour mixture
• Mix lightly
• Fold in raisins
• Spoon mixture evenly into prepared muffin pans
• Bake 20-25 minutes

 

Yields 10-12 muffins

 

CRUSTLESS APPLE CRUMB PIE

By: Simply Creative Chef Rob Scott

 

2 tablespoons granulated sugar

1 tablespoon all-purpose flour

1/8 teaspoon ground nutmeg

½ teaspoon ground cinnamon

2 ½ peeled and thinly sliced Granny Smith apples

1 tablespoon lemon juice

 

Crumb Topping:

½ cup all-purpose flour

1/3 cup granulated sugar

4 tablespoons butter, chilled (1/2 stick)

 

 

Directions:

 

• Preheat oven to 375 degrees F
• In a small bowl. Combine sugar, flour, nutmeg, and cinnamon
• Add spice mixture to apples and toss
• Spoon apples into a 7-inch pan
• Sprinkle with fresh lemon juice and set aside

Crumb Topping

• In a bowl, combine flour, sugar, and butter
• Mix with hands until crumbly
• Sprinkle crumbs evenly over apples
• Bake for 45 minutes until topping is golden
• Remove pan to wire rack to cool

 

 

 

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