APPLESAUCE SPICE MUFFINS

A few weeks ago I was in a second hand store looking around. I ran across this cute little book. I have also been wanting some Blueberry Muffins. The only recipe I had for Blueberry Muffins wasn't a muffin, but more like a biscuit. So I picked this little book up.



Well, it has Blueberry Muffins and so much more. I decided to go with the Apple Spice Muffins. And were they ever good!!

APPLESAUCE SPICE MUFFINS
Makes 12 Muffins

1 3/4 C. Flour
2 1/2 teaspoons Baking Powder
1 1/2 teaspoons Cinnamon
1/2 teaspoon Salt
1/4 teaspoon Ground Cloves
2 Eggs
1/2 C. + 2 tablespoons Brown Sugar
1/4 C. Vegetable Oil
1/2 C. Milk
1 C. diced peeled Apple
1 tablespoon Lemon Juice
1/2 C. Applesauce
1/2 teaspoon Cinnamon mixed with 3 tablespoons Sugar for topping

Preheat oven to 375 degrees. Grease or line muffin tins with paper cups. Combine flour, baking powder, cinnamon, salt, and cloves in medium bowl. In another large bowl, whisk together eggs, sugar, oil, milk, apple, lemon juice, and applesauce. Add flour mixture to liquid ingredients and stir just until flour disappears. Spoon into muffin cups. Sprinkle tops with cinnamon sugar mixture and bake 25 to 30 minutes until tester comes out clean. (I use a toothpick inserted into muffins to see if they are done.)

Here they are fresh out of the oven. As you can see I got a few more than 12.

STUFFED PEPPERS

I found this recipe over at About.com The whole family loved this. It was really yummy!!

STUFFED PEPPERS WITH GROUND BEEF AND RICE



INGREDIENTS:
6 green bell peppers
1 tablespoon butter
1 tablespoon olive oil
1/2 C. chopped Onion
1/2 C. chopped Celery
1 can (14.5 oz.)diced tomatoes
1 can (8oz.)tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef
1 1/2 C. cooked rice
shredded mild cheddar cheese, Optional

PREPARATION:
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Saute chopped green pepper(from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg and remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350 for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded cheddar cheese just before peppers are done; bake until cheese is melted.

SERVES 6