Apple Streusel Muffins

This recipe came from The 250 Best Muffin Recipes. Great muffin, moist and tender. Easy to prepare. I will make these muffins again, however I am going to try something different with them. Once made again I will post a photo...somehow I forgot to take a photo of these, sorry.

Apple Streusel Muffins

Ingredients:

Streusel Topping:
1/3 cup packed brown sugar
2 tbsp. unbleached flour
1/2 tsp. cinnamon
2 tbsp. soft butter
1/3 cup chopped almonds

Muffin:
1 1/2 cups unbleached flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup shredded, peeled apples
1/2 cup milk
1/4 cup oil
1 egg, beaten

Directions:

Preheat oven 400º.
Line 12 cup muffin tin, with paper liners or grease them.

In small mixing bowl combine brown sugar, flour, cinnamon, butter and almonds; mix until crumbly. Set aside.

In another small bowl combine flour, sugar, baking powder, cinnamon, salt and nutmeg; whisk this together.
Add grated apples.
Make a well in the center.

In measuring cup add milk, oil and egg. Mix together.
Add this to the dry ingredients; stir until just mixed together.

Save 3 tbsp. of topping, set aside.
Fill each muffin cup with 1/2 batter; sprinkle the top of the this batter with topping; add the rest of the batter and top with remaining topping.

Bake for 20 to 25 minutes.

Chocolate Oatmeal Cookies

While looking through Maida Heatter's Book of Great Chocolate Desserts this recipe for a Chocolate Oatmeal Cookie caught my eye. I had not made a Chocolate Oatmeal Cookie. It is a very nice cookie, I think next time though I would cook them about 2 minutes less, they were a little to crisp for me.

Chocolate Oatmeal Cookies

Ingredients:

2/3 cup unbleached flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup plus 1 tbsp. unsweetened cocoa powder
5 1/2 tbsp. butter
1 1/2 tsp. vanilla extract
1 1/4 cup sugar
1 large egg
1/3 cup milk
2 1/2 cups large flake oatmeal

Directions:

Preheat oven 350º.
Line the cookie sheets with aluminum foil.

In medium bowl combine flour, baking powder, salt and cocoa, whisk this. Set aside.

In mixer bowl cream butter until light.
Add vanilla extract and sugar, beat this mixture well.
Add egg and beat until smooth.
On low speed gradually add 1/2 flour mixture.
Add milk.
Then add the remaining flour mixture.
Scrap down the sides of the bowl.
Beat this until mixture until smooth.
Take bowl off and add oatmeal and mix until evenly incorporated.
Take medium sized ice cream scoop and place 2" apart on the prepared cookie sheets.
Bake for about 18 minutes.
Let cookies cool, then place on cooling rack.

Makes about 24 cookies.

Beef, Brussels Sprout Stir Fry

On Simple Fresh Delicious page I found this stir fry recipe. I did change the Chinese cabbage for brussels Sprouts and it was great. Using hamburg makes this a really quick dinner. The next time I make this I am going to use ground pork. Ground chicken would also be great.

Beef, Brussels Sprout Stir Fry

Ingredients:

2 teaspoons cornstarch
1 tablespoon water
1 tablespoon oil, plus 1 tablespoon extra
1/4 lbs lean ground beef
1 tsp. finely chopped ginger
1 garlic cloves, minced
1 1/2 cups brussels sprout
1 medium carrots, cut julienne
1 small onion, thinly sliced
1 tablespoons hoi sin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Chow Mein Noodles, cooked until just tender

Directions:

Combine cornstarch and water in a small bowl. Set aside.
Heat wok over medium-high heat.
Add 1 tablespoon of peanut oil and beef.
Cook beef until browned and broken up into small bites.
Remove meat from pan and place on plate.

Heat remaining oil in same wok over medium-high heat.
Add ginger and garlic, stir-fry for 1 minute.
Add brussels sprouts, carrots and onion, stir-fry until almost tender.

Add sauces; hoi sin, oyster, soy sauce. Mix these around wok with the vegetables, return the beef back to the wok.
Stir in cornstarch mixture.
Stir until sauce is thickened.
Add Chow Mein Noodles and toss to combine.