Fresh Apple Muffins

¾ c milk
1 egg, beaten
¼ c melted shortening
2 c sugar
1 T baking powder
½ t salt
1 t cinnamon
1 c finely chopped apples
½ c raisins

Beat eggs in small bowl. Add milk to eggs. Stir in melted shortening. Measure and mix dry ingredients. Stir in apples and raisins. Add the liquid mixture and stir just until most of dry ingredients are moistened. Do not over mix. Batter will be lumpy. Fill greased muffin tins 2/3 full. Bake at 400°F. 20-25 minutes.

Applesauce-Cinnamon Corn Muffins

1¼ c flour
¾ c cornmeal
1/3 c sugar
4 t baking powder
1 t cinnamon
½ t salt
1 c applesauce
1/3 c milk
¼ c vegetable oil
1 egg

In medium bowl, combine flour, corn meal, sugar, baking powder, cinnamon, and salt.
Combine applesauce, milk, oil and egg. Mix well. Add to dry ingredients. Mix just until moistened. Fill muffin cups 2/3 full. Bake 15-20 minutes at 425°F

German Pancakes

Put ½ cup butter in heavy 8-9” fry pan. Let melt, don't brown. Mix 4 T flour and ¼ t salt, 2 t sugar, and ½ c milk. Beat smooth and add 4 eggs, one at a time. Beat well, pour into pan. Bake at 475°F for 1 min. Turn oven to 375°F and bake 8 minutes more.

Sausage-Spinach Breakfast Bake

Filling
1 lb bulk Italian pork sausage
1 Tbs vegetable oil
1 large onion, coarsely chopped (1 cup)
1 large red bell pepper, coarsely chopped (1 1/2 cups)
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 boxes (9 oz each)frozen chopped spinach, thawed, drained
2 cups shredded mozzarella or provolone cheese (8 oz)

Topping
5 eggs, beaten
1¼ cups milk
½ cup butter or margarine, melted
1½ cups Gold Medal® self-rising flour
½ cup grated Parmesan cheese

Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 10-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet; drain.

In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.

In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish.

Bake 35 to 40 minutes or until topping is golden brown.

High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

High Fiber Apple Muffins

1½ cups buttermilk

3 oz ready to eat natural high fiber bran cereal

1 egg slightly beaten

2 T butter, melted

2 T honey

1 lb apples, cored, pared and diced

16 large pitted prunes, diced

¾ cup whole wheat flour

¾ cup all purpose flour

2 T firmly packed dark brown sugar

1½ t double acting baking powder

½ t ground cinnamon

¼ t baking soda

¼ t ground nutmeg

1/8 t salt

In large mixing bowl combine buttermilk, cereal, egg, butter and honey; stir to combine and let stand until cereal softens, 3 to 4 minutes.

Preheat oven to 375°F

In medium mixing bowl combine remaining ingredients, stirring to combine; add to cereal mixture and stir just until combined. Spray 12 2½” diameter muffin-pan cups with nonstick cooking spray; fill each cup with an equal amount of batter (each will be about 2/3 full). Bake for 30 min (until muffins are browned and a toothpick, inserted in center comes out dry). Remove muffins to wire rack and let cool for 5 minutes; invert muffins onto wire rack and let cool completely.

12 servings