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.

Chipotle Chicken Cornbread Cups

This is actually a Pampered Chef recipe. A friend of mine is a Pampered Chef Consultant and brought these to a luncheon. I couldn't wait to get her recipe and try them! I served them for dinner with Pioneer Woman's Spinach Salad.

Sorry for the bad pictures. I just got a new camera and will take better pictures next time I make them

1 cup grated cheddar cheese
1 pkg corn muffin mix
1 cup sour cream
1/3 cup flour
2 T. Chipotle seasoning
1 small red bell pepper
1-2 green onions with tops (about 1/3 cup thinly sliced)
1 1/2 cups finely diced cooked chicken

Preheat oven to 350.
Combine cheese, muffin mix, 3/4 cup of sour cream, flour and 1 T. of the chipotle seasoning; mix to form a thick batter.
Spray mini muffin pat with nonstick cooking spray. Divide batter evenly among wells. Bake 14-16 minutes or until golden brown.
Meanwhile, finely chop pepper and green onions. Cook pepper 2-3 minutes until it becomes soft. Add chicken and remaining 1 T. of chipotle seasoning. Cook and stir 2-3 minutes or until heated through. Remove pan from heat. Combine chicken mixture, green onions and remaining 1/4 cup sour cream and mix well.
Remove muffins from oven. Immediately press tops of muffins down to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.

Cinnamon Swirl Bread

I have really been loving to make bread lately. This bread is great by itself spread with butter, but when it is a few days old it makes awesome Sticky Baked French Toast! YUM!

1 cup milk
¼ cup butter, softened
¼ cup sugar
1 tsp. salt
1 Tbsp dry yeast
¼ cup lukewarm water
4 ½ cups flour
2 eggs
2 Tbsp melted butter
3 Tbsp sugar
1 Tbsp Cinnamon

Combine Milk, Butter, ¼ cup sugar and salt in mixing bowl. In small bowl, sprinkle yeast over warm water. Let stand until dissolved; about 5 min. Add to milk mixture. Add 2 ¼ cups flour and beat well; Blend in eggs. Add enough remaining flour to make soft dough. Knead about 10 min. Place dough in greased bowl. Cover with towel and let rise 1 hour or until about double in size. Grease 2 loaf pans. Divide dough in half. Roll each half in ¼” thick rectangle. Brush with melted butter. Mix cinnamon and 3 Tbsp sugar. Sprinkle over butter. Roll, jelly style, starting at narrow end. Pinch and seal seams well with wet fingers. Place loaves seam side down in prepared pans. Cover and let rise until double, about 1 hour. Preheat oven to 350. Bake loaves 30 minutes. Drizzle or spread glaze over warm bread.

Glaze:
1 Cup powdered sugar
4 tsp milk
½ tsp vanilla