Apple Cinnamon Muffins

1 c AP flour

1 c white whole wheat flour

5 Tbs low fat buttermilk powder

1/4 c sugar (brown or white)

2 tsp cinnamon

1/2 tsp all spice

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 1/4 c water

1 egg

1 Tbl vegetable oil

1 apple, peeled, cored, and diced

makes 12 standard muffins, or 6 jumbo.

Preheat the oven to 400 F. Grease a muffin tin well.

In a large bowl, combine all the dry ingredients together with a fork.

Separately, beat the egg in the water with the vegetable oil.

Toss the apples in the dry ingredients, pour the water mixture over the dry/apple mixture. Stir to just combined. Spoon into muffin tins.

Bake for 20 minutes. Cool for 5, turn muffins out onto cooling rack (or they'll get soggy bottoms).

side note: these are really good with some slices of cheddar cheese on the side. 

If you can't find buttermilk powder in the baking aisle of your grocery store, substitute 1 c yogurt and 1/4 c water for the buttermilk powder and water.

Blintz Soufflé

crepe layers

1 stick butter
1/3 c sugar
6 eggs
1 1/2 c sour cream
1/2 c orange juice
1 c AP flour
2 tsp baking powder

filling

8 oz cream cheese, cut up into 12 pieces
1 pint (2 cups) small curd cottage cheese
2 egg yolks or 1 whole egg (if you're lazy like me)
1 tsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/8 tsp cardamon

Butter a 9" x 13" baking dish, set it aside.


FILLING: In a big bowl, with a whisk, mix everything together until well blended. Used a food processor or mixer if you want to. Set aside.

FAUX CREPES: In a blender, mix butter, sugar, eggs, sour cream, OJ, flour, and baking powder until well blended.

Pour 1/2 the "crepe" batter into the baking dish.

With a serving spoon, spoon the filling over the layer of "crepe." Smooth out with the back of the spoon, there will be some mixing of the layers.

Pour the remaining batter over the filling. Cover and refrigerate for as long as over night, or just let come up to room temp before baking (at least 45 minutes).

Preheat the oven to 350 F. Bake uncovered for 50-60 minutes, or until golden brown and puffy.

Serve immediately with fruit preserves or jam and sour cream.