Homemade Muffins and Pie, Oh My!

These muffins look yummy cooling off on the baker's rack.

I’ve got a great muffin recipe given to me by a friend – it makes normal-size muffins (not those monstrosities you see nowadays) and they are very healthy (also not like the ones they make today).  They’re only 127 calories per muffin, and are full of lots of yummy stuff.  Here’s the recipe:

Apple-Carrot Muffins         

1 1/3 c. Raisin Bran cereal

1 ¼ c. all-purpose flour

¾ c. sugar

1 ¼ t. baking soda

1 t. ground cinnamon

¼ t. salt

1 egg

¾ c. milk

¼ c. canola oil

¾ c. finely chopped peeled tart apple

¾ c. grated carrots

¼ c. chopped walnuts

In a bowl, combine the first six ingredients.  In a small bowl, beat the egg, milk and oil.  Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts.  Fill paper-lined cups ¾ full.  Bake at 400 degrees for 20-23 min. Cool for 5 min before removing from pan to wire rack.  Serve warm.  Makes 1 dozen.

My annual fresh peach pie just waits to be dug in to!

Also, when the peach season peaks at the end of summer, I always make a fresh peach pie.  I admit I don’t do a homemade crust, but the refrigerated pre-made crusts are a good substitute.  Here’s a basic recipe that I use for this delicious pie.  At 200 calories a slice, it’s a modest splurge. And of course, each piece needs to be topped off with a scoop of vanilla ice cream (or whipped topping)!  Too good for words . . .

Simple Peach Pie

Pastry for a double-crust 9-inch pie (I use Pillsbury)

5 cups fresh peaches, sliced

1 c. sugar

½ c. flour

½ t. cinnamon

2 T. butter

2 T. sugar

Directions:

Preheat oven to 425 degrees. Stir together flour, 1 c. sugar, and cinnamon and set aside. Wash, peel, and slice fresh peaches.  Mix together peaches with the combined dry ingredients. Turn into pastry-lined pie pan and dot with butter. Cover with top crust, cut slits in it, seal the edges. Sprinkle top with 2 T. of sugar. Cover the edges with foil to prevent over browning; remove foil for the last 15 min. of baking. Bake 35 to 45 min. or until crust is brown and juice begins to bubble through the slits in the crust. Cool and enjoy!