Apple Strudel Muffins

Delicious! I found these on Allrecipes.com and they were wonderful. I made a double batch - mini muffins for work ("they're like vitamins!") and big muffins for home.  Awesome.

Here's the recipe:

Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
2.In a medium bowl, mix flour, baking powder, baking soda and salt.
3.In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
4.In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5.Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

English Muffins

I made these years and years ago, before I moved out on my own for good.  I have no idea what I did with that recipe but I remember them being good. This one involves a couple more steps than I remember - although my memory ain't what it used to be:-)

When I saw that this makes 6, I went ahead and doubled the batch so we could freeze some. 

Recipe directly from Annie's Eats

Ingredients:
2 1/4 cups flour
1 1/2 tsp. sugar
1/4 tsp. salt
1 1/4 tsp. instant yeast
1 tbsp. butter, at room temperature
3/4-1 cup milk, at room temperature
Cornmeal, for sprinkling

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast. Mix in the butter and 3/4 cup of milk. Add just enough of the remaining milk to form a dough and incorporate the dry ingredients. Switch to the dough hook and knead on low speed, about 7-8 minutes. Transfer the dough to a lightly oiled bowl and roll to coat. Cover the bowl with plastic wrap and let rise for about an hour.

Divide the dough into 6 equal pieces and shape into balls. Lay parchment paper on a baking sheet and spray or coat lightly with oil. Sprinkle with cornmeal. Move the dough balls to the baking sheet, spacing them evenly with room to rise. Cover the pan loosely with plastic wrap and allow to rise another hour.

Preheat the oven to 350 degrees F. Heat a skillet on medium heat on the stovetop. Brush the skillet lightly with oil and gently transfer the dough balls to the skillet a few at a time. Allow them to cook for 5-8 minutes or until the bottoms are lightly browned. Carefully flip and cook the other side for 5-8 minutes more. They should flatten as they cook.

Remove the muffins from the skillet and transfer them to a parchment- or silpat-lined baking sheet. Bake in the preheated oven for 5-8 minutes. Do not wait until all the muffins have been browned in the skillet before moving them to the oven. As the first batch is baking, move the second batch to the skillet.

Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving. Store in an airtight container.

Garlic Cheddar Quick Bread

This tastes almost EXACTLY  like Red Lobster's cheddar biscuits! I loaded butter on mine and served with Baked Potato Soup.  I should have warmed the bread first to make it even better!

Here is the recipe, courtesy of Stephanie Cooks:

Source: Adapted from Taste of Home

Ingredients:
3 cups all-purpose flour
4.5 tsp. baking powder
1 cup shredded sharp cheddar cheese
1/4 cup sugar
1 tsp. garlic powder (could be doubled if you like a lot of garlic)
1/2 tsp. Italian seasonings, divided
1.5 cups milk
1/4 cup vegetable oil
1 egg

Directions:
1. Preheat the oven to 350. Combine the flour, baking powder, cheese, sugar, garlic powder, and 1/4 tsp. Italian seasoning in a bowl.

2. In a separate bowl combine the milk, oil, and egg. Stir into dry ingredients until moistened.

3. Pour into a greased 9x5 loaf pan. Top with additional 1/4 tsp Italian seasoning. Bake for 55-60 minutes, or until a toothpick inserted into the middle comes out clean.

4. Allow to cool in pan for 10 minutes. Then transfer to a wire rack to cool.

English Muffin Bread

This English Muffin Bread is delicious. Takes just like an English Muffin once toasted, and very easy to make!  I got the recipe from One Ordinary Day.

Ingredients:
5 1/2 c. flour
2 Tbsp. dry yeast
1 tbsp. honey
1/4 c. warm water
2 tsp. kosher salt
1/4 tsp. baking powder
2 1/4 c. warm milk
butter and cornmeal for greasing and dusting two loaf pans

Prepare loaf pans by coating with butter or cooking spray, then dusting with cornmeal.
Mix the yeast, honey, and water in your mixing bowl. Set aside. In another bowl, whisk together salt, baking powder, and flour.
Add the milk and 1 c. of the flour mixture to the yeast mixture. Blend well. Add the remaining flour and beat until you have a soft, “goopy” dough.
Spoon the dough into your prepared pans.. Set aside in a warm place until batter has doubled and has risen to the top of your pan or a little above. Dust the tops with cornmeal. Heat oven to 425 degrees and bake for 15-20 minutes. Loaf will sound hollow when tapped. Bake up to 25 minutes for a crisper crust.
Cool and slice.