(written yesterday afternoon)
I spent this morning baking for the bake sale portion of the fundraiser I'm organizing at the local IGA Grocery story this coming weekend. It's going to be a busy weekend... and if you're in the area, it would be awesome if you stopped by (click here for details).
I have lots of help for the bake sale thanks to the following lovely ladies (and gentleman!): Aimée, Arlene, Sylvia, Calvin & Carolyn, Charlene... and my special helpers this morning, Rachel and Layla. There should be a pretty great assortment of baked goods. Muffins, cookies, brownies, rice krispy squares, rocky road bars... and maybe even some mini-cheesecakes.
I've limited my own baking to some pretty simple stuff but it was a good opportunity to try a new muffin recipe - APPLE MUFFINS - the result being a definite "do again", especially with apple season right around the corner!
So this morning we made: Blueberry muffins , Apple muffins (see recipe below), Rice Krispy Squares (a classic bake sale favorite) and Ghiradelli chocolate brownies (this is a mix... don't turn your nose up because it's fantastic... I made over $80 selling these brownies at a bake sale at my work place and they are a new staple in our home!)
Now it`s time to make some posters and make sure I have everything I need for tomorrow (and then it's girls night out tonight too ... busy day!... busy weekend!)
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup apple juice*
*I didn't have any apple juice on hand so I supplemented 1/2 cup of apple sauce & 1/4 cup water.
1/3 cup vegetable oil
1 teaspoon ground cinnamon
1 cup apples - peeled, cored and finely diced
1.Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2.In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
3.Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.