Honey Clusters Apple Muffin Recipes

Steps:

• 1. Preheat oven to 400 degrees F. Coat a muffin pan with nonstick spray (or line with paper liners.)
• 2. Crush cereal to fine in either a food processor or by hand with a rolling pin (put cereal in a ziploc first.)Place in a large bowl; add flour, baking soda, and salt. Blend well. Set aside.
• 3. In a separate large bowl, whisk egg and egg yolk until well blended but not frothy. Stir in brown sugar, honey and vanilla. Stir in yogurt until combined. Fold in cereal/flour mixture and apples just until combined.
• 4. Spoon batter into prepared muffin cups all the way to the top.
• 5. OPTIONAL TOPPING: Crush cereal just enough so it doesn't resemble a cereal anymore. Blend in butter well so it all begins to clump. If desired, mix together topping and place a little on each muffin pressing it in with your fingers.
• 6. Bake in preheated oven for 15-25 minutes (depends on size of muffin) or until a deep golden brown and toothpick tests done. Transfer to a wire rack to cool.
• 7. Nutritional Info: per serving of 12 muffins Calories: 233 Total Fat: 7.4g Cholesterol: 49mg Sodium: 429 Total Carbs: 37.2g/ dietary fiber: 3.1g/ sugars: 16.7g Protein: 5.6g

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Steps:

• Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
• In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
• Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.

Steps:

• Line 24 muffin cups with paper or foil liners. In a large bowl, whisk flour, cinnamon, aniseseed and salt. Stir in eggs and milk. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Shape into a disk; wrap and let stand 1 hour., Divide dough into 6 portions. Roll each portion into 1/2-in.-thick ropes; cut crosswise into 1/2-in. pieces. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry pieces, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Place dough pieces in a large heatproof bowl and keep warm in a 200° oven., In a large heavy saucepan, combine honey and sugar. Bring to a boil over medium heat; boil 1 minute. Immediately remove from heat and drizzle over dough pieces. Stir to coat. Immediately spoon into prepared cups. Sprinkle with pine nuts and, if desired, nonpareils.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg. In another bowl, whisk the egg, milk, oil and applesauce. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups half full. , For topping, in a small bowl, combine brown sugar and flour; cut in butter until crumbly. Add oats. Sprinkle over muffins. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm muffins. Refrigerate leftover butter.