Apple Butter Pancakes

Ingredients:

• 1 cup white whole wheat flour
• 1/4 cup oat bran*
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup apple butter
• 1 cup buttermilk (or milk + lemon juice)
• 1 egg
• 1 tsp vanilla
• 1/2 tbsp vegetable or canola oil

Method:

1. Combine flour, oat bran, cinnamon, baking powder, salt and baking soda in large bowl and whisk to combine. In separate bowl or measuring cup combine the apple butter, buttermilk, egg, vanilla, and vegetable oil.

2. Add wet ingredients to dry ingredients and mix until just combined. Heat nonstick skillet or griddle over medium heat. Pour batter onto preheated skillet or griddle using a 3 tbsp scoop. When edges begin to bubble, flip and cook until remaining side is brown. Serve with apple butter and maple syrup.
Makes about 12 pancakes.

Notes: If you don't have oat bran on hand you could substitute oatmeal, wheat bran, or you could just omit the oat bran and reduce the amount of buttermilk.

Copied from : i wrestled a cupcake once

Cinnamon Ripple Muffins

Cinnamon Ripple Muffins  (adapted from Family Fun magazine)

 Ingredients:

cinnamon ripple

• 1/2 cup packed light brown sugar
• 4 tablespoons oil
• 1/4 cup gluten-free flour
• 2 teaspoons cinnamon

muffin batter

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup oil
• 1/2 cup sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Method:

Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. 

Preheat heat the oven to 400° F and put inserts into muffin cups.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

 In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. 

Stir in the dry ingredients just until the batter is blended. 

Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.

Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. 

Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen.

BIZZY BAKES 

Peach Cashew Coffee Cake

Peach-Cashew Coffee Cake

Ingredients:

• 1/2 cup (1 stick) unsalted butter at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon amaretto liqueur, or 1 teaspoon vanilla extract
• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 peaches, peeled, pitted, and cut into 3/8-inch-thick slices
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon freshly grated or ground nutmeg
• 1/2 cup (2 ounces) roasted cashews or slivered almonds
• 2 tablespoons Demerara or turbinado sugar

Method:

Preheat the oven to 375F. Butter and flour an 11-inch fluted tart pan with a removable bottom or a 10-inch springform pan.

In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs and amaretto or vanilla and beat until smooth. In another bowl, combine the flour, baking powder, and salt. Stir to blend. Mix the dry ingredients into the butter mixture, beating well until smooth. Turn into the prepared pan. Toss the peaches with the lemon juice and nutmeg and arrange them on top. Sprinkle with the nuts and Demerara or turbinado sugar.

Bake for 25 to 30 minutes, or until golden brown. Let cool in the pan on a wire rack for 10 minutes, then remove the pan sides. Serve warm or at room temperature.

Makes one 11-inch cake; serves 10.

Copied from : BIZZY BAKES