Breakfast

Apple Butter Crock Pot Style

~ lindy

Apple Butter Crock Pot Style

Ingredients:

*9-12 medium Variety of Apples, I used Macintosh and Envy

*2 cups Apple Juice

*1/2 cup Sugar

*3 tablespoons bottled Lemon Juice

*1 teaspoon Ground Cinnamon

*1/4 teaspoon Ground Allspice

*1/4 teaspoon Ground Ginger

*1/8 teaspoon Ground Cloves

*Pinch Ground Nutmeg

*1/8 teaspoon Kosher Salt

*1 teaspoon Vanilla Extract

Instructions:

Wash and peel apples, cored and cut with apple slicer and then cut slices in half.  Place apples in a crock pot.  

Add to the apples:  Sugar, apple juice bottled lemon juice, cinnamon, allspice, ginger, cloves, nutmeg and salt.

Turn crock pot on low for 4 hours or until apples are tender/soft.  Then with an emulsion blender, blend apple mixture until smooth in the crock pot.

Then on low in crock pot allow the apple sauce/butter to thicken another 4-6 hours stirring every so often making sure it doesn’t burn. Cook until mixture thickens and add vanilla.

Cool Apple Butter Completely.  Keep Apple Butter in the fridge for a few weeks in jars with lids or place in small canning jars and store in the freezer.

Enjoy!

Lindy

Blueberry Jam Muffins

~ lindy
Blueberry Jam Muffins


Ingredients:


*1 cup Whole Wheat Flour
*1/2 cup All-purpose Flour
*1/2 cup packed Brown Sugar, extra for topping
*1 cup Old-Fashion Rolled Oats, few extras for topping
*1/2 cup Quick Oats
*1 tablespoon Baking Powder
*1/2 teaspoon Sea Salt
*2 large Eggs, slightly beaten
*1 cup Almond Milk
*1/4 cup Extra Light Olive Oil
*1 tablespoon Vanilla Extract
*2 and 1/2 cups  Fresh Blue Berries, divided add 1 tablespoon flour  to 1 and 1/2 cups of the blueberries and toss together, set aside.  Save 1 cup blueberries for the jam.
*1/4 cup Sugar, for jam
*2 tablespoons Lemon Zest (1-2 Lemons), topping
*2 teaspoons Sugar, topping
*Muffin tin with Cupcake Liners/cups


Instructions:


*First:  


Blueberry Jam


Add 1 cup blueberries and 2 teaspoons sugar to a sauce pan on medium heat and bring to a boil.  Then turn down heat and simmer until jam thickens, about 3 to 5 minutes, stirring, watching and making sure it doesn’t burn.  Then smash the blueberries with a potato masher and set aside to cool.


*Second:


Lemon Sugar Topping


To a bowl add the Lemon Zest and Sugar, stir together and set aside.


*Third:


Blueberry Muffins


Dry Ingredients:


Add to a mixing bowl: Wheat flour, all-purpose flour, brown sugar, rolled oats, quick oats, baking powder and salt. Mix together and set aside.


Wet Ingredients:


Add to a second mixing bowl eggs and whisk with fork. Then add milk, oil and vanilla. Whisk all together. Then add to the dry ingredients and hand mix until combined. Fold in the Blueberries.


Scoop batter into lined muffin tins, 3 tablespoons per muffin cup. Then add a teaspoon of jam to the tops of each batter filled cup and sprinkle on the Lemon sugar, save some lemon sugar to sprinkle on after baking.


Bake muffins in a pre-heated 400*F. oven for 20 minutes or until toothpick comes out clean.


Enjoy!

Lindy