Apple Raisin Pecan Crisp

A twist on the classic

3 apples, cored, seeded and chopped

1 – 2 tsp cinnamon (to taste)

1/4 c. raisins

1/2 cup quick oats

1/4 c. sugar

1/4 c. flour

1/4 c. butter or margarine

1/4 c. pecans, coarsely chopped

Grease an 8 x 8 pan. Preheat oven to 350.  Put apples in bottom of pan and sprinkle with cinnamon and raisins.  Combine oats, sugar and flour in a small bowl. “Cut in” butter or margarine with a pastry blender until mix resembles coarse crumbs. Stir in pecans.  Bake at 350 25 minutes. Serves approximately four.

Banana Oatmeal Muffins

 

It’s easy enough to make these #glutenfree by using certified #glutenfree oats and oat flour in place of the oat bran.  With only three tablespoons each of honey and margarine, these are #lowsugar and #lowfat but full of goodness.

Spray muffin tin with cooking spray. Preheat oven to 350F.

Whisk together in large bowl:

1 egg

3 T. margarine

3 T. melted honey

1 tsp. vanilla

Mix in:

1/2 c. mashed banana (about one large)

1/2 c. plain non-fat yogurt

Mix together in a separate bowl:

1 c. oat bran

1 c. oats

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 – 1/2 c. chopped nuts

1/2 cup chocolate chips (optional)

After mixing dry ingredients thoroughly, add to wet ingredients and combine until just moistened.  Fill muffin cups about one-half full.  Bake at 350 for 20 minutes. Cool in pan for 10 minutes then remove from pan. Yield:  12 muffins