Apple Cider Muffins

The BEST Fall muffins are filled with apple cider and bursting with tart apple bites.  Hot from the oven these muffins will leave you warm and cozy!

My Fall baking continues.  Since I baked a pumpkin dish last time (Essential Pumpkin Bread) I thought I would switch it up to my other favorite fall flavor...Apples!  Boy how I love apples, and it doesn't matter how they are made I just love the flavor.  I even look for apple flavored sparkling water I love them so much.

APPLE CIDER MUFFINS

Let's take my basic muffin recipe and tweak it into something heavenly for fall.  With ingredients like apple cider, apple chunks, cinnamon, and a cinnamon sugar topping how can we go wrong?  One bowl and a few ingredients and you are on your way to the best Fall muffins around.  A quick bake in the oven and breakfast is on the table in under 30 minutes.

Perfect for breakfast, a Autumn brunch, grab and go snacks, or even as a warm dessert with a little vanilla ice cream (I won't tell!).   We just loved the moist rich flavors of these muffins and will all the warming spices they were dare I say...perfect!

Enjoy!

Apple Cider Muffins

small batch - 6-7 muffins

1 egg
1/2 cup apple cider
1/4 cup canola oil
1 Tablespoon boiled cider (optional)
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 tart apple (such as jazz or granny smith), cored and peeled, diced small

Topping:

1/4 cup sugar

1/1 teaspoon cinnamon

Preheat oven to 400 degrees.  Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl add the egg, apple cider, and oil and boiled apple cider (if using).  Mix together using a whisk.

Add the flour, sugar, baking powder, salt, and cinnamon.  Stir just until combined.  Do not over mix.  Fold in the diced apples.  

Using a cookie scoop, add batter to the individual muffin tins.  Sprinkle cinnamon sugar mixture on the tops of each muffin.  Bake 18-20 minutes.  Remove from the oven and allow to cool 5-10 minutes in the tin.  Serve warm or at room temperature.

 

Southern Style Chicken Piccata

Thin chicken breasts dredged in breadcrumbs and sautéed until golden and crispy, then smothered in an addictive lemon-wine pan sauce.  Fabulous!

I can't believe that I've never posted a recipe for Chicken Piccata!  As much as I love everything lemon and as easy of a weeknight dinner as this dish is, I sure am slow to provide you with my version of Chicken Piccata.  Well today's the day.

My version is more of a Southern Style way to bread and cook the chicken.  The south loves everything breaded and Chicken Piccata is no exception.  Typically you would just dredge pounded thin chicken breasts in flour and then sauté them in a skillet.  We are taking it one step further and creating 3 dredging stations:  flour, eggs, and Italian breadcrumbs.  This creates a coating similar to fried chicken and results in a wonderfully crispy crusted chicken.  

For the sauce I used a combination of broth and wine, along with the lemon to make a tangy and fabulous sauce to pour over the chicken.  Again the original dish calls for capers in the sauce but I left those out.  You could certainly add those back in if you prefer.

I dare say my Southern Style version of Chicken Piccata is really outstanding.  The chicken turns out crispy and the sauce is to die for.  This comes together in under 30 minutes and if perfect for a weeknight meal, Sunday supper, or for when company comes.  This version of an essential Italian dish should be one kept on hand in your recipe arsenal.

Enjoy!

Southern Style Chicken Piccata

serves 4

4 thin cut boneless skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs 
1 cup Italian seasoned dry breadcrumbs
1/2 teaspoon paprika
2 Tablespoons olive oil + 1 Tablespoon butter 
1/4 cup white wine 

1/4 cup low sodium chicken broth 

1/3 cup fresh lemon juice
2 tablespoons  butter
Salt and pepper to taste
Lemon slices for serving

Preheat your oven to 375 degrees.

Season chicken breasts with salt and pepper.  Create you dredging stations.  To one shallow bowl add the flour.  To another, add the eggs and beat until combined.  To a third bowl add the breadcrumbs and the paprika.  Mix together to combine.

Dredge chicken in the flour, shake off excess and dip in the eggs.  Allow excess egg to drip off and then place in the breadcrumbs and coat both sides.  Place these on a baking sheet and continue the process for the other chicken breasts.

Heat olive oil  and butter in a large skillet over medium high heat.  Add the chicken breasts and cook until done and golden brown, about 4-5 minutes per side.  Remove chicken from the skillet to a plate.

Add the wine, chicken broth, and lemon juice to the pan and scrape up any brown bits in the bottom.  Bring the sauce to a boil and allow to reduce by 1/2.  This should take several minutes.  Season with salt & pepper to taste.  Turn off the heat and add the butter, and stir until melted.  Add chicken back to the skillet and coat both sides.

Serve chicken on a platter adding remaining sauce of the top.  Add a slice of lemon for garnish and serve.  

adapted from: Grandbaby Cakes

Essential Pumpkin Bread

A classic Pumpkin Bread that's tender and moist, with the perfect amount of warm spices.  No one can resist this bread!

Everyone needs and essential recipe for Pumpkin Bread in their recipe box and this one is just the BEST.  It's the perfect recipe to use as is, or as a base recipe for mix-ins.  

When fall rolls around I can't wait to start baking with all the warm spicy flavors.  But I'm always torn on what to make first.  Something with apples, pumpkin, or maybe maple?  This year pumpkin won the race.  In looking at what bakery item to make I noticed that while I have many pumpkin recipes such as Pumpkin Waffles with Maple Cream Syrup , Blueberry Pumpkin Muffins with Almond Oat Streusel, Farmstyle Pumpkin French Toast, and Pumpkin Pie Bars, but I haven't posted a basic Pumpkin Bread recipe.  How can that be?

Well I'm here to provide you with a great recipe today.  One that you will make year after year.  Quick breads are easy to make and this recipe proves that.  You can literally mix this in one bowl and no mixer is required!  Quick breads are really the best.  Here are a few of my other recipes you may like:  Brown Sugar Sour Cream Banana Bread, Mom's Old Fashioned Country Zucchini Bread, and  Blueberry Coconut Banana Bread.

Now I used a new pan this time around instead of the standard loaf pans.  You can purchase my pan here.  I like making small loaves to give as presents to friends and neighbors during the holidays, which also helps us from eating all this decadent goodness!  This recipe will make 1 standard loaf or 6-7 small loaves.

This pumpkin bread is full of warm spices and would be perfect for breakfast, a snack with coffee or tea, or dessert with some cinnamon whipped cream on top. Yum!  Once you've made the tried and true recipe you may want to branch out.  Why not add in some chocolate chips, dried cranberries, or nuts next time.  The variations are endless.  Fall is here and I say "Bring on the comfort food!"

Enjoy!

Essential Pumpkin Bread

1 loaf - 6-7 mini loaves

1/2 cup vegetable oil
1 1/3 cups sugar
2 large eggs
1/2 - 15-ounce can pumpkin (not pumpkin pie filling)
1/3 cup water
1 3/4  cups flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoons salt
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract

Preheat the over to 350 degrees.

Spray a 8 1/2" x 4 1/2" loaf pan with cooking spray.  In a large bowl add the oil, sugar, eggs, pumpkin, and water.  Mix well.  Add in the flour, baking powder, baking soda, salt, nutmeg and vanilla.  Stir until just combined.  Don't over mix.

Pour the batter into the loaf pan.  Bake for 60-75 minutes until a toothpick stuck in the center of the loaf comes out clean.  Remove from the oven and cool on a wire rack for 10 minutes.  Remove from the pan and continue to cool.  Slice and serve.

Note:  If making mini loaves you will want to reduce the baking time to 20-30 minutes.