Yummy, and healthy...what could be better?

Yummy Strawberry Cinnamon Sugar Muffins!!

Ingredients
1 cup all-purpose flour 1 cup whole wheat flower
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2/3 cup sugar
2 eggs
1 cup yogurt (vanilla)
1 teaspoon vanilla
6 tablespoons butter, melted
1 cup diced strawberries
cinnamon sugar, for sprinkling on top
Directions
Preheat oven to 400 degrees. Line a muffin tin with paper liners or silicone muffin cups.
In a bowl, whisk together the flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon.
In a separate large bowl mix the sugar with the eggs, buttermilk and vanilla and whisk together until blended. Add the melted butter and whisk until thoroughly combined.
Add the dry ingredients to the wet ingredients and fold together with a rubber spatula. Add the diced strawberries and fold in, just until distributed.
Spoon the muffin batter into the muffin cups. Sprinkle cinnamon sugar on top.

Bake for 15-18 minutes, until the tops are golden brown and spring back when lightly pressed with your finger.
Makes 12 muffins.

90 Minute Cinnamon Rolls

3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. 

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Buttermilk Syrup

Scrumptious!

1/2 C. Sugar
3/4 C. Buttermilk (Can be made by adding 1 tsp. vinegar to about 3/4 C. Milk and let sit for a minute)
1/2 C. Butter
2 Tbls. Karo Syrup
2 tsp. Vanila Extract
1 tsp. Baking Soda

In a very large sauce pan, boil all ingredients except vanilla and baking soda and cook for 7 minutes at a rolling boil, stirring frequently. Remove from heat and stir in vanilla and baking soda.
*Syrup will triple in size while cooking, so make sure your pot is large enough.

Waffle Batter

2 C. Flour
2 Eggs Beaten separately
3 Tbls. Sugar
3 tsp. Baking Powder
1 tsp. Salt
4 Tbls. Melted Butter
1 3/4 C. Milk

Beat egg yolks, add milk and beat. Add dry ingredients. Fold in beaten egg whites and melted butter.
Pour in waffle maker.
Makes about 6 Large waffles.