Apple Butter Oat Muffins

After making apple butter this fall I was looking for a baked good to use some of it in.  I decided to turn my favorite Pumpkin Oat Muffins into an apple butter version.  I think I liked these even better than apple-flavored muffins made with applesauce.  The apple butter gives a more concentrated apple-spice flavor.

Apple Butter Oat Muffins

Ingredients:

Yield: about 12 muffins

Ingredients:

2 cups quick oats

3/4 cup whole wheat flour (I use white whole wheat)

1/2 cup sugar

2 teaspoons cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup apple butter

3/4 cup buttermilk (can sub 3/8 cup plain yogurt, 3/8 cup milk)

2 eggs

2 tablespoons canola oil or melted butter

3/4 cup chopped walnuts or pecans (optional)

Directions:

1. Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.  

2. Whisk together the dry ingredients.  In a separate bowl, whisk together the apple butter, buttermilk (or yogurt and milk), eggs and oil.  Add apple butter mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  If desired, stir in chopped nuts.

3. Spoon batter into muffin cups.  Bake regular-sized muffins for 15-20 minutes (10-12 minutes for mini), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com  

Parmesan Butternut Squash Gratin

Butternut Squash is one of my favorite vegetables, and I'm always excited to find new ways to enjoy it.  This side dish is really tasty.  The tender squash is delicious with the crunchy Parmesan-breadcrumb topping.  I usually keep sides very simple.  But since this dish takes a little more work than simply steaming some veggies, I decided to make it the star of a weeknight meal by just serving it with a salad and some crescent rolls.

Parmesan Butternut Squash Gratin
Ingredients:
1 large butternut squash (2 1/2 lb)
4 tablespoons butter
4 cloves garlic
2/3 cup panko-style breadcrumbs
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/4 teaspoon ground sage
Salt and pepper
Chopped fresh parsley, for garnish (if desired)

Directions:
1. Preheat oven to 375 degrees.  Spray a 9x13 pan with nonstick spray.
Trim ends of squash and peel it.  Cut squash in half, remove seeds, and slice in 1/2-inch thick slices.  Arrange the squash in the pan, overlapping the slices as needed.

2. In a small saucepan, melt the butter, then add the minced garlic and cook on low for 1 minute.  Remove from heat.

3. In a small bowl toss together the breadcrumbs, Parmesan, thyme, sage and salt and pepper to taste.  Drizzle about half of the melted butter mixture into the breadcrumb mixture and stir to combine.  Drizzle or brush remaining butter-garlic mixture over the squash in the baking dish, then season squash with salt and pepper to taste.  Sprinkle breadcrumb mixture evenly over the top of squash.  Bake for 35-40 minutes, until tender.  If topping is not browned, increase heat to 425 and bake 5 minutes more (or place under the broiler just until lightly browned).  If desired, sprinkle with chopped fresh parley before serving.

Source: adapted slightly from www.cookingclassy.com and www.bettycrocker.com