Snowmageddon 2014

Yes, that's what we called the huge snow storm that hit Indiana (and many other places too) a couple weeks ago. If you weren't part of the country that got hit with multiple feet of snow, I will give you a little glimpse into what it meant to us. Over 14 inches of snow, sub zero temps (-45 with the windchill), blizzard like conditions, schools closed for a week straight (Yay for extra Christmas vacation!) and many businesses closed for 1-2 days. The state was literally closed for about 48 hours. I was not around for the Blizzard of '78, but everyone who was said this was the worst snowstorm since then.

So, there I was at home with the whole family, snowed in. And that isn't an exaggeration. The snow drifts were high; and our vehicles would not start in the frigid temps. After the Christmas decorations were put away, the laundry was done, the house was cleaned, the child was entertained...what else could I do to pass the time? Bake, of course! But I needed to work with what I had, because remember, I couldn't get to the store no matter what.

Now here is where the story takes a funny turn. I'm in the middle of gathering ingredients and realize I'm completely out of brown sugar. Great. Just great. But then my brain took over and I decided to make my own. You know brown sugar is simply white mixed with molasses, right??!! (Don't feel bad if you didn't. I didn't until a few years ago.) So, I turned to my trusty friend Google to find an idea of the ratio I would need, played around with the amounts and finally had something I could work with. I was feeling quite pioneer like making my own, and so proud it worked! (If you want to try to make your own, see note below.)

These make a great breakfast for a busy weekday morning, brunch item on the weekends, dinner time dessert or even after school snack. Oh, and the house will smell fantastic when they are baking too! Maybe the next time a big snowstorm hits, you can make these while you're stuck inside. Or, simply make them anytime, and wish for spring!

Apple Pecan Muffins
2 c. flour
1/4 c. brown sugar, packed*
1/2 c. white sugar, divided
1 egg
1/2 c. vegetable oil
2/3 c. milk
1 tsp. vanilla
1 TBS baking powder
1/2 tsp. salt
1/2 c. chopped pecans
1 apple, peeled and finely chopped
1 1/2 tsp. cinnamon

Preheat oven to 400. In a large bowl whisk together egg, oil, vanilla and milk. Stir in flours, brown sugar, 1/4 c. white sugar, baking powder and salt, just until flour is wet. Add in pecans and apples. Mix well. Either grease a muffin tin, or use paper cups. Fill each about 2/3 full. In a small bowl combine 1/4 c. white sugar and cinnamon. Sprinkle tops of muffins with cinnamon sugar. Bake for 20 minutes until toothpick comes out clean. *NOTE* If you need to make your own brown sugar like I did, simply add 1 1/2 TBS molasses to 1 c. white sugar. Mix well. Store in an airtight container.

Shared on The Country Cook Jan. 24, 2014

Muffins at Very Good Recipes