Another great apple muffin recipe for a crisp fall day.  These are great and something yummy to add to your packed lunch.  Enjoy!

Chunky Apple Cinnamon Muffins

1 1/2 c. apple, diced small

2 T. flour

1 t. cinnamon

Preheat oven to 400 degrees.  Spray muffin tin or use paper liners. Peel and dice apples.  Add flour and cinnamon to apples and toss to coat.  Set aside.  Mix up batter:

1 large over ripe banana, mashed

3/4 c. sugar

1/2 c. milk

1/3 c. vegetable oil

1 T. vanilla

2 t. cinnamon

1 t. ground nutmeg

2 t. baking powder

1 c. flour

pinch of salt

Mix banana, sugar, milk, oil, vanilla, cinnamon, nutmeg and beat until well combined.  Add flour, baking powder and salt and mix until just combined.  Fold in apples. Divide batter into muffin tins, about 3/4 full.  Bake for 17-18 minutes or until a toothpick comes out clean.  Enjoy!

I used to work with a woman named Jan. She is a wonderful woman, great co-worker, wife, mother and breast cancer survivor. I don’t get to see her often and I miss working with her.  She loves to celebrate birthdays; her own and every one else’s. She used to make these brownies for me every year during my birthday week.  They are the best brownies you will ever eat, because what’s better than chocolate, caramel and goo all rolled into one?  The best part, there are only 5 ingredients in these brownies, so easy to make!  Enjoy!

Chocolate Caramel Brownies

1 pkg German chocolate cake mix

2/3 c. evaporated milk, divided in half

1 pkg Kraft caramels

3/4 c. melted butter

1 c. chocolate chips

Preheat oven to 350 degrees. Grease a 9×13 pan.  Mix cake mix, butter and 1/2 the evaporated milk.  Divide batter into two parts.  Pat one part into the greased 9×13 pan.  Bake for 6 minutes.  While that is baking, melt remaining evaporated milk and caramels.  Pour over batter. Sprinkle chocolate chips over caramel.  Crumble remaining batter mix over the top.  Bake for 15-20 minutes more.  MMMMM…..