Lovin' From the Oven

Whole Wheat Cinnamon Apple Muffins

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Note to self: Don’t wait over 5 years for a doctor’s check up. I had to go in to get a physical/TB test for working with kids and they seriously hit me with the big bomb. Since they didn’t have any of my medical history from Southern California yet, they asked me a ton of questions and suggested that I get 4 shots and other “girl” check ups.

I’m up to date on everything BUT my shots so I figured that since I was going to get my TB test, why not get everything done at once? Terrible idea. The nurse asked me which arm I wanted to feel sore and which one I wanted to feel pain. I remember getting all my tetanus shots before going to middle school and didn’t recall they were a big deal, so I told the nurse to do two shots in my left arm and one in my right. Boy, was I in for a treat!

My HPV shot was really painful and the tetanus shot left my arm aching for days! I don’t remember shots hurting this bad. I have to do this two more times for my tetanus shots. I’m not scared of needles; I used to donate blood every 8 weeks back at UCLA, but holy cow! If you haven’t gotten your tetanus shots in the past five years, think about doing so cause apparently it’s a “new” one. It always is.

This muffins came out of the oven leaving me a bit wishful. Clearly, I added way too many apples since the batter::apple ratio was off. It tasted fine, but it was more like eating apple chunks lightly dipped in batter. Not what I was going for. I used three apples, but I’d recommend sticking to one! Adapted from Rather Be Baking.

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Whole Wheat Cinnamon Apple Muffins

Yield: 16-18 muffins

Ingredients

  • 2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup butter, softened
  • 1/2 sugar
  • 1/2 cup brown sugar, divided
  • 1 large egg
  • 1 cup sour cream
  • 2 large (or 3 small) apples, cored, and coarsely chopped

Directions

  1. Preheat the oven to 450°F and line 18 muffin cups.
  2. Cream together the butter and sugar, and 1/4 cup of the brown sugar. Mix in the egg and sour cream.
  3. Stir in the flour, baking powder, baking soda, salt, and cinnamon until just moistened.
  4. Stir in the apple chunks. Sprinkle remaining 1/4 cup of sugar evenly on top of all the muffins.
  5. Pour the batter evenly into the muffin cups. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
https://lovintheoven.com/whole-wheat-cinnamon-apple-muffins/

Cinnamon Roll Pancakes

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I’ve never been a big breakfast fan. By breakfast, I mean eating food before 10 AM. I love eggs, cereal, waffles, oatmeal, etc…, but I usually eat it in the evening. I guess that makes it brinner?

I never ate breakfast as a child and still rarely do to this day unless I have the whole day to myself. It’s a terrible habit, I know. Breakfast is the most important meal of the day bla bla bla. I get it. I should eat breakfast. I’m a horrible person.

If someone made me these pancakes every morning, however, it’d be a completely different story. I’d be up at 6AM with a fork in hand, ready to devour a stack of flapjacks. The cinnamon swirl caramelizes on the outer rim, giving a sweet crunch in each bite. They were sweet enough to eat enough on their own, but you could also sprinkle some powdered sugar or maple syrup on top if you really need a sugar rush in the morning. From Recipe Girl.

P.S. I updated the “About Me” section (FINALLY!), so feel free to check it out and let me know a little more about yourself!

Cinnamon Roll Pancakes
Click here for a printable recipe

PANCAKES:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 Tablespoon canola oil
  • 1 large egg, lightly beaten

CINNAMON FILLING:

  • 1/2 cup butter, melted
  • 3/4 cup brown sugar, packed
  • 1 Tablespoon ground cinnamon

Directions:

  1. First, make the pancake batter. Mix together the flour, baking soda, and salt. Gradually whisk in the milk, oil, and egg until just combined. Make sure not to overmix– Lumps are okay!
  2. Now make the cinnamon filling. Mix all the ingredients together and pour into a ziploc bag. You want this mixture to be very liquidy. 
  3. Heat large skillet over medium-low heat. Scoop about 3/4 cup batter onto the skillet. Cut off the corner of your ziploc bag of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip over and cook until just browned (an additional 1-2 minutes).

Snickerdoodle Muffins

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I’m currently reading Lunch Wars by Amy Kalafa and it has really got me thinking about food. I realized that ever since I moved up to Berkeley, I haven’t had any fast food. Zip, zilch, nada. How is that possible? Back home, I went to McDonald’s almost everyday for their iced coffee or Del Taco for their churros. I’d say 90% of my meals are eaten at home now that I’m living on my own, which is mind blowing to me.

In Berkeley, I would never get in my car just to go get a snack somewhere. I hardly drive (with the exception of work and grocery shopping) because it’s such an inconvenience. Parking is a hassle and there’s really no need because we have everything in walking distance. It’s funny how quickly we adapted to the environment without even knowing it.

Now look at these muffins. How can you ever look away? They’re so… fluffy! Being a fan of the cinnamon sugar combination, these babies are a winner in my book. Actually, a little more cinnamon sugar would have been the cherry on top. These were incredibly light. Literally. I could be holding five muffins and would think that I was holding one. That means you can eat five, right? Recipe from Very Culinary.

Snickerdoodle Muffins
Click here for a printable recipe

Instructions

  • 2 sticks unsalted butter, softened
  • 1 cup sugar
  • 2 whole eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup buttermilk

For the Topping:

  • 2/3 cup sugar
  • 2 tablespoons cinnamon

Directions

  1. Preheat the oven to 350ºF. Put 18 liners in the muffin tray
  2. In a small bowl, mix the sugar and cinnamon. Set aside.
  3. In the bowl of a mixer, cream the butter and sugar. Mix in the eggs and vanilla.
  4. Add the sour cream and buttermilk and mix to combine. Gradually stir in the dry ingredients until smooth.
  5. Using a cookie dough scoop, drop a scoop of batter into the bowl with the sugar/cinnamon. Gently roll the batter in the mixture. Place the ball into the muffin liner.
  6. Sprinkle the leftover sugar/cinnamon mix on top of the muffins.
  7. Bake the muffins for about 15 minutes or until a toothpick comes out clean.

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