Applesauce Bran Oatmeal Muffins

We call these 'Healthy Muffins'. They are quite delicious considering they are low in sugar and fat, and high in fiber!

1 1/4 cups all-purpose flour
1 cup quick-cooking oats
3/4 cup wheat bran
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1 cup applesauce
1/2 cup fat-free milk
1 tablespoon vegetable oil
1 tablespoon light-colored corn syrup
1 large egg

Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through salt) in a medium bowl. Stir in raisins; make a well in center of mixture. Combine applesauce and next 4 ingredients (applesauce through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon the batter into 12 muffin cups coated with cooking spray.
Bake at 375° for 18 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Note: I usually do these in mini muffin tins. It makes a lot so I usually freeze half. Before freezing, let the muffins cool completely on a wire rack. Store them in a heavy-duty zip-top plastic bag in your freezer for up to a month.

Sweet Butter Syrup

This is a family favorite. Once you try this it is hard to go back to Maple Syrup. Every time we serve this our guests are begging for the recipe!

1 cube butter
1 cup sugar
1 tsp corn syrup
½ cup buttermilk

Heat ingredients in medium saucepan until boiling.
Remove from heat. Then add:

½ tsp baking soda
1 tsp vanilla

Stir well and Enjoy over Hot Pancakes!

Note: Once you add the baking soda it will foam up a lot so make sure your pan is big enough!

Sticky Baked French Toast

This is the best baked french toast I have ever had! The sticky caramel really makes this dish divine!

1 day old loaf of french bread
5 T unsalted butter
1 C brown sugar
2 T corn syrup or Maple Syrup
1/2 C milk
5 large eggs
1 tsp vanilla extract
whipped cream and strawberries(optional)

Cut the french bread into 1-2" wide slices.
In a medium sized saucepan over a medium flame, put corn/maple syrup, butter and brown sugar. Stir until it all comes together and starts to bubble. Carefully pour the hot, sticky mixture into a well-buttered and possibly aluminum-foiled 13"x9" baking dish.

Arrange the thick slices of french bread over the mixture.In a big bowl, beat together eggs, milk and vanilla until light colored and a little bubbly. Pour the eggy mixture over the bread which is on top of the hot, sticky mixture.

Cover the baking dish and refrigerate overnight.

Heat the oven to 350°

Put the french toast dish in the oven and bake for 45 minutes. Loosen the sticky baked french bread from its hot, sticky bed and invert onto a platter or really big plate. Serve with whipped cream and strawberries!