#COOKING WITH CLORIS--APPLE CRANBERRY MUFFINS WITH PECAN STREUSEL

I made these apple cranberry muffins topped with a pecan streusel for a Christmas brunch, but you you don't need a holiday to enjoy them.

Apple Cranberry Muffins with Pecan Streusel

Ingredients:

1 cup unsweetened applesauce

1/3 cup vegetable oil

1 egg, beaten

2 cups all-purpose flour

1/2 cup brown sugar

1/2 cup + 1 teaspoon granulated sugar

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 lg. Granny Smith apple, peeled and diced

1 cup dried cranberries

1/2 cup pecans

2 T. unsalted butter

Preheat oven to 350 degrees F. Grease and flour 12-ct. muffin tin.

Soak cranberries in water to rehydrate.

In small bowl mix together applesauce, oil, and egg.

Reserve 1 teaspoon granulated sugar. In large bowl whisk together remaining granulated sugar, brown sugar, flour, baking soda, cinnamon, and salt.

Fold wet mixture into dry mixture. Drain cranberries. Fold cranberries and diced apples into batter. Divide evenly between muffin cups.

In food processor pulse together remaining sugar, pecans, and butter until crumbly. Spoon evenly over batter.

Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing.

#COOKING WITH CLORIS--CHERRY ALMOND FRENCH TOAST

Several years ago I found a recipe for baked French toast made with apples, cinnamon, and raisins. Ever since first making the recipe for Christmas morning, it’s become a tradition for any holiday breakfast or brunch, but I always switch it up with different fruits and flavorings. This cherry almond iteration would be perfect for Valentine’s Day.

Cherry Almond French Toast

1 cup brown sugar

1/2 cup butter

1 bag frozen dark pitted cherries

1 loaf day-old challah or brioche

6 lg. eggs

1-1/2 cups milk

1 tablespoon almond extract

maple syrup

Cut cherries in half. Frozen cherries are easier to cut. Allow cherries to defrost or defrost in microwave.

Place butter in microwave-safe 13” X 9” casserole dish. Microwave 30 sec. to melt butter. Stir in brown sugar. Spread cherries evenly over butter/sugar mixture.

Cut bread into 1” cubes and spread evenly over fruit.

Mix eggs, milk, and almond extract until well blended. Pour over bread, soaking bread completely. Cover with foil and refrigerate 4-24 hrs.

Preheat oven to 375 degrees. Bake covered 40 minutes. Remove foil and bake an additional 5 minutes or until top of bread is golden brown.

Remove from oven and let stand 5 minutes before serving with warm maple syrup.