Apple Muffins

Love muffins? Love apples? Why not give these apple muffins a try. They are super delicious and great for breakfast. If you want to learn how to make them just keep on reading.

Ingredients:
Muffin:
1 Cup Aunt Jemima Original Pancake and Waffle Mix
1 Cup All-Purpose Flour
1/3 Cup Brown Sugar
2 tsp. Baking Powder
3/4 tsp. Ground Cinnamon
1 Cup Milk
1/3 Cup Vegetable Oil
1 Egg
1 tsp. Vanilla
1 Medium Apple, Peeled, Cored and Chopped

Topping:
4 tsp. Granulated Sugar
1/2 tsp. Ground Cinnamon

Servings: 12 Muffins

Directions:
Preheat over to 400 degrees Fahrenheit
Place muffin liners in cupcake pan
In a bowl combine pancake mix, flour, brown sugar, baking powder and cinnamon
In a separate bowl combine milk, oil, egg, and vanilla and whisk together
Add the flour mixture
Stir together until all ingredients are moist

Stir in the apples 

Fill the muffins liners

Add topping to each muffin

Bake for 16-18 minutes
Let cool for 10 minutes

Final Result:

Raspberry Lemonade Cupcakes

Summer is the time to have fun and enjoy some fresh lemonade. What better way to enjoy the taste of lemonade than on a cupcake. I guarantee everyone will enjoy these cupcakes, and will be begging for more.

Materials:
Lemon Flavored Cake Mix
Cupcake Liners
Lemon Slices
1 Cup Raspberries
24 Extra Raspberries
Straws
Spearmint Leaves
1/2 Cup Unsalted Butter
1/4 Cup Salted Butter
2 3/4 Cups Powdered Sugar
1/2 tsp Vanilla Extract

Cupcakes:
Follow directions according to cake mix and let them cool completely

Frosting:
Puree raspberries in a food processor
Drain the raspberries using a strainer to remove all seeds
Heat the raspberries in a saucepan using medium heat until the mixture is reduced in half
Let it cool completely ( I put it in the freezer to make it go faster)

In a bowl add the butter and mix until it is fluffy

Next, add 1 cup of powdered sugar and mix in the raspberry puree along with the vanilla extract

Add remaining powdered sugar and mix until it is fluffy

Decorations:
Cut lemon slices in fours
Wash 24 raspberries
Wash 24 spearmint leaves

Cut straws in half











Using a pastry tip cover each cupcake with the raspberry frosting

Add a raspberry on the top of each cupcake
Add a lemon slice on the side of the raspberry and add a spearmint leave on the other along with a straw

Final Result: