MUFFINS!!!

I made these for an office pot luck and boy were they both a hit. I HIGHLY recomend making the flavored butters that go with each one it is a party in your mouth!

Apple Pumpkin Muffins
2 1/2 cups all-purpose flour 2 eggs
2 cups sugar 1 cup canned or cooked pumpkin
1 tablespoon pumpkin pie spice 1/2 cup vegetable oil
1 teaspoon baking soda 2 cups finely chopped peeled apples
1/2 teaspoon salt

STREUSEL:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine

Directions
1.In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
2.Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from ans to wire racks.

Maple Butter
1 cup butter, softened
1/2 cup brown sugar
1/4 cup maple syrup
1 tablespoon pumpkin pie spice
Directions In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.


Cornmeal-Cranberry Muffins
Ingredients
1 1/3 cups all-purpose flour
3/4 cup sugar
1/2 cup yellow cornmeal
2 teaspoons baking powder
3/4 cup buttermilk
1/4 cup orange juice
3 tablespoons butter, melted
1 egg, lightly beaten
1 cup cranberries
Preparation
1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full.
2. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Remove muffins from pans to wire racks; let cool 15 minutes. Serve warm or at room temperature.

Orange Honey Butter
Ingredients
1/2 cup butter, softened
2 tablespoon honey
Zest of 1 small orange
Directions
1.In a small bowl, cream butter until light and fluffy. Mix in honey and orange zest.

Chocoflan

I know I know shock and aw Sh&%$ Angie is posting! :) I am not one for words but I made this recipie and was truly supprised. Not one big on flan but thought what the heck I would give it a try. This really goes for pretty much anything I make. Very rarly will I make something twice. With so many great recipies out there why oh why would you not want to try something new? So here you go. New and exciting and deffinatly a crowd pleaser. Hope you enjoy! :)

Ingredients
• 12-cup capacity Bundt pan
• Softened butter, to coat pan
• 1/4 cup cajeta or caramel sauce
For the cake:
• 10 tablespoons butter, room temperature
• 1 cup sugar
• 1 egg, room temperature
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/3 cup cocoa powder
• 1 1/4 cups buttermilk
For the flan:
• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 4 ounces cream cheese, room temperature
• 3 eggs
• 1 tablespoon vanilla extract
For garnish:
• 1/4 cup cajeta or caramel sauce
• 1/4 cup chopped pecans
Directions
Put an oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!