Apple Walnut Muffins

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With apple season in full swing, these are the perfect morning treat, lunchbox treat, after school snack, late night treat …well you get the idea.

Super easy to make.  I like to use my jumbo muffin tins to make these as..well..simply because a regular cupcake tin is just not enough.

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1 stick of butter (1/2 cup) softened

1 tsp. vanilla

1/4 cup brown sugar

1 cup white sugar

dash of salt

2 eggs

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground cinnamon

1 3/4 cups flour

1/2 cup milk

2 cups of peeled chopped apples

1/2 cup chopped walnuts

Preheat oven to 375 and spray/grease your muffin tins

Cream butter, sugars, vanilla and salt.  Add the eggs.

In a separate bowl mix the baking powder, baking soda, cinnamon, and flour.

Mix the milk into the butter mixture and add the flour mixture slowly until just incorporated.

Fold in the apples and walnuts

Make your crumble topping:

3 Tbsp. butter

3 Tbsp. flour

1/2 tsp. cinnamon

1/8 cup white sugar

1/8 cup brown sugar

Mix this with a fork making it into crumble to sprinkle on top

Fill the muffin tins about 3/4 full (or make them even)

Sprinkle the crumble on top

Bake for approximately 25 minutes (or until toothpick comes out clean)

These freeze very well or store them in an air tight container for up to 4 days (they won’t last that long!)

Makes 12 jumbo muffins (or you can make the regular size cupcake muffin

Cheerios history


Here’s an interesting tidbit of history from June 19, 1941.  The round shape was created on this day in 1941.

A little history

  • Original Cheerios® was invented in 1941 by food science innovator Lester Borchardt.
  • Originally named “Cheerioats,” healthy, wholesome oats have always played an important role as the cereal’s main ingredient.
  • Borchardt spent months experimenting with new ways to “puff” oats into the now familiar shape people and families have loved for generations. Not only did he invent the original Cheerios®, Borchardt went on to be a leader in finding practical and affordable ways to feed the world.

I love cheerios and make all sorts of different recipe treats with them. But that’s for another post!!

Fruit Salad


This pinkish purple container holds our fruit salad.  I make a new batch every Friday afternoon from Memorial day until the end of October using fruits in season.  I try to mix it up a little each week adding different fruits.  It’s a great snack for the kids to quickly grab when they are busy playing or “starving” waiting on their next meal.  It’s also great to help keep them hydrated during the hot summer months (if we ever get them this year as today it was 55 degrees out). 

Today I made this pretty bowl and because it’s a holiday weekend and we had some neighbors for dinner, I made sure to pick up enough groceries to restock over the weekend.



Keeping a pretty bowl like this filled will help kids (and others) make a wise food choice when looking for something to snack on.



Oatmeal Peanut Butter Bars


Since the pudding was devoured last night with my nephew over and my mother, I thought I had best make a dessert for tonight and tomorrow as my daughter is in a pageant in Canada and we will be gone most of the day.  I asked the natives and once said oatmeal cookies and the other said peanut butter chocolate chip.  So I combined them so everyone’s happy!!!

Recipe follows pictures





dry and wet ingredients


complete dough


pressed in pan to cook


finished and cooling (daughter does not like chocolate melted on hers!!)

This is a quick dessert and makes a full cake size pan so it will last a few days!!


1/2 cup sugar

1/2 cup brown sugar

1/2 cup butter softened

1/2 cup peanut butter

1 egg

1/2 tsp. vanilla

1 cup quick cook oats

1 cup all purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees

Beat sugars, margarine and peanut butter until well combined.  Add egg and vanilla; beat until fluffy.  Combine oats, flour, salt and baking soda in a separate bowl.  Add to peanut butter mixture blending well.  Press into an ungreased 13x9x2 inch pan (cake pan).  Bake approximately 18 – 20 minutes or until golden brown.  Remove from oven and sprinkle chocolate chips over the top.  Let sit for 3 minutes and then spread over the top.  ENJOY!!