1. Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners. 2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup. 3.In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins. 4.Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
1. Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda. 2. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. 3. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let it cool on a rack.
1.Preheat the oven to 350 degrees. Spray 2 doughnut pans well. 2.Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined. 3.Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan. 4.For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
For the pears: 1. Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter and set aside. 2. Cut the pears in half and core them, then cut them again into 1/4-inch-thick slices. Combine them with the lemon juice in a large, nonreactive bowl and toss to coat. 3. Sprinkle with the flour, brown sugar, ginger, and salt and toss to coat. Turn the mixture into the prepared dish. For the streusel: Place all of the ingredients in a medium bowl and mix together until evenly combined and clumped. Scatter over the pears and bake until the pears are fork tender, the mixture is bubbly, and the topping is browned, about 45 to 50 minutes. Let sit at least 5 minutes before serving.
Sift the flour, baking soda and salt into a medium bowl and set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout and set aside. Lightly brush a 9x5x3 inch loaf pan with butter. Preheat the oven to 350 degrees F. Gradually pour the egg mixture into the butter, while mixing, until incorporated. Add the bananas and remove with the mixer.Bake until a toothpick inserted into the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a rack for 5 minutes.
The air is crisp and the leaves have started to fall; you'll love these recipes that showcase the season's best flavors!
It's time to settle in with warm and comforting recipes that are bursting with the fresh flavors we all love this time of year. Sweet pears, apples, pumpkins, cinnamon, and ginger–there's somthing here to satisfy all of your autumn cravings.
Surprise your colleagues at work with one of these amazing recipes & Bon Apetit!