Preheat oven to 350\u00b0. Grease and flour a 9 in. round or square baking pan. Reserve 1 cup muffin mix. Pour remaining mix into a bowl, add 1/2 cup milk and stir. Spread into prepared pan. Spoon apple pie filling over the top. Pour reserved muffin mix into a bowl and add softened butter. Blend until crumbly. Sprinkle over pie filling. Top with chopped nuts if desired. Bake 40 minutes or until top is golden brown. Delicious when topped with ice cream.
Preheat oven to 375\u00b0.
Spread pie filling across rectangular pan.
Squeeze the juice of 1 lemon over pie filling.
Sprinkle muffin mix on top and dot with butter.
Bake, uncovered, for 35 to 45 minutes until golden on top.
Great served with ice cream.
2 oiled or foil-lined muffin tins.
Bake for 20
Combine muffin mix, egg and water, stirring just until moistened.
Spoon evenly into greased muffin pans.
Bake at 400\u00b0 for 15 minutes.
Remove from pans immediately.
Yields 1 1/2 dozen.
o the mixture, along with cinnamon.
Beat until all incorporated
Mix Jiffy muffin mix according to instructions on box.
Grease round 9-inch cake pan (grease thoroughly).
Sprinkle cinnamon and sugar into greased pan and spread evenly.
Layer apple slices on bottom of pan and then cover with muffin mix.
Bake at 400\u00b0 for 22 minutes.
Let cool in pan for 10 minutes, then turn out and sprinkle with confectioners sugar if desired.
Prepare muffin mix according to package directions; fold in apple. Fill greased muffin cups 3/4 full. In a small bowl, combine the walnuts, flour, brown sugar and butter; sprinkle over batter.
Preheat oven to 350\u00b0.
Grease bottom only of a 12 x 8 x 2-inch baking pan.
Drain apple chunks.
Mix yogurt and eggs in a large mixing bowl; beat to combine.
Add dry muffin mix; stir in with fork.
Fold in apple chunks.
Do not beat.
Pour all but 1 cup of batter in greased pan.
Preheat oven to 350 degrees F.
Spray twelve 2 1/2 inch muffin cups with nonstick cooking spray. Mix bran cereal and milk in a medium bowl and let stand for 5 minutes.
In a large bowl, mix oil, egg, honey, molasses, vanilla extract, and cereal mixture. Add flour and baking powder. Fold in apple-cinnamon mixture.
Divide batter into 12 muffin cups. Bake 25 minutes.
Eat fresh out of the oven, or freeze individual muffins in freezer bags.
Follow directions on side of box, except in lieu of the oil, add equal amount of applesauce.
And instead of whole egg just use egg white.
Preheat oven to 425\u00b0.
Grease 8-inch round cake pan.
Melt brown sugar and butter or margarine together; add flour and chopped nuts; mix well until crumbly.
Set aside.
In bowl, stir muffin mix, dates and milk until moistened.
Evenly pour half of batter into prepared pan and top with half of streusel mixture. Spread remaining batter over top and sprinkle with remaining streusel.
Bake 20 minutes or until golden brown.
Let stand 10 to 15 minutes before serving.
Serve warm.
Line cupcake pan with paper baking cups.
Stir all ingredients just until blended.
Divide batter equally among 12 muffin cups.
Bake at 425\u00b0 (400\u00b0 for dark pans) for 15-20 minutes.
ooking, slice apple.
Chop apple.
Place chopped apple into a bowl
Heat oven to 400.
Mix dry ingredients together (oatmeal, flours, baking powder, cinnamon). Stir oil into dry ingredients well. Add apple, cinnamon chips, and walnuts and stir. Add vanilla to milk, and combine with the dry ingredients; stir until the dry ingredients are damp.
Drop into four mounds on parhment paper lined or greased baking sheet. Sprinkle with sugar.
Bake at 400 for 20 minutes, until lightly browned.
Place oats, dates, flax seeds, apple, cinnamon, 1/2 cup walnuts, and honey in the bowl of a food processor.
Blend until ingredients form a sticky ball. If desired, add salt to taste preference.
With slightly wet hands, form about a tablespoon each into a tight ball.
Roll in additional chopped walnuts.
Refrigerate, covered, until chilled. Store leftovers in refrigerator, covered.
In a quart jar, add apple, cinnamon sticks, 1 cup sugar, and
Preheat oven to 375\u00b0.
Blend dry cake mix, oil and eggs.
Drop from a teaspoon about 2 inches apart on ungreased cookie sheet. Combine sugar and cinnamon.
Dip the bottom of a glass in mixture and press each cookie flat (dip glass bottom for each cookie). Press a nut half on center of each cookie.
Bake at 375\u00b0 for 8 to 10 minutes until medium brown.
Cool on cookie sheet for 1 minute. Remove to racks for further cooling.
Store tightly covered. Yield:
5 to 6 dozen 2 1/2-inch cookies.
In a 2 quart container, combine wine, apples, sugar and cinnamon; stir until sugar dissolves.
Cover and refrigerate for 1 month to allow flavors to blend.
Use cheesecloth to strain wine.
Reserve 1/2 cup apples for apple cinnamon cheese ball if desired.
Preheat oven to 425\u00b0F. Grease and distribute oil in a 12 cup muffin pan and place in oven. Toss apples with raisins and 2/3 of the cinnamon sugar and set aside.
Whisk eggs, milk, butter and a pinch of salt. Fold in flour then transfer to a measuring cup. Remove muffin pan from oven and distribute mixture between cups. Top with apple mixture then bake for 15 mins. Turn oven down to 350\u00b0F and bake for 10-12 mins. Serve warm, sprinkled with remaining cinnamon sugar.
Mix dry ingredients in a large bowl.
Mix the milk, apple-juice concentrate, egg whites, and oil in a bowl or blender.
Add to the dry ingredients and mix.
Add the chopped apple and walnuts.
Spray muffin pan with Pam spray and fill with batter.
Bake in 425 F.
oven for 17 minutes.
Makes 12 muffins.
After cooking, store in large plastic bag to retain moisture and softness.
Great served with applesauce or apple butter.