Blueberry White Chip Muffins
2 c. flour
½ c. sugar
¼ c. packed brown sugar
2 ½ tsp. baking powder
½ tsp. salt
¾ c. milk
1 large egg, lightly beaten
¼ c. butter or margarine, melted
½ Tbsp. grated lemon peel
2 c. (12oz pkg) white chocolate chips, divided
1 ½ c. fresh or frozen blueberries
Streusel topping: combine 1/3 c. sugar, ¼ c. flour and ¼ tsp. ground cinnamon in a small bowl. Cut in 3 Tbsp. butter or margarine with pastry blender until mixture resembles coarse crumbs.
Combine flour, 2 sugars, baking powder and salt in a large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 ½ cups white chips and blueberries. Spoon into 18 paper-lined muffin tins, filling almost full. Sprinkle with streusel topping.
Bake @ 375 for 22 to 25 min. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
Place remaining morsels in small, heavy duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10-15 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.
Apple Pie Cinnamon Rolls
2 + 2 Tbsp. unsalted butter
2 large Granny Smith Apples, peeled, cored, and diced into ¼ “ cubes
½ tsp. ground cinnamon
1 ½ Tbsp lemon juice
¼ c. all purpose flour
¼ c. + 2 Tbsp. packed brown sugar
¼ C. chopped walnuts
1 can (12.4oz) Pillsbury refrigerated cinnamon rolls (I use Aldi brand)
Heat oven to 400 degrees. Spray 8 regular-size muffin cups with cooking spray.
In 10-in skillet, melt 2 Tbsp butter and add apples, 2 Tbsp brown sugar, cinnamon and lemon juice.
Meanwhile, in a small bowl, mix 2 Tbsp. butter, flour, ¼ c. brown sugar and walnuts with fork until crumbly. Set aside.
Separate dough into 8 rolls. Flatten each into a 4inch round and place in muffin cup on bottom and up sides.
Divide apple filling evenly into muffin cups and sprinkle with nut topping.
Bake 10-12 min or until bubbly and tops are lightly browned.
Make 8 cinnamon rolls. You could serve with whipped cream and caramel syrup.