Corn Fritters

Corn fritters

3 c. vegetable oil for frying
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. sugar
1 egg, lightly beaten
1/2 c. milk
1 T. butter, melted
1 can (12 oz.) whole kernel corn, drained

Heat oil in a heavy pot to 365 degrees.
In a medium bowl, whisk together flour, baking powder, salt and sugar.
Beat together egg, milk and melted butter.  Stir the milk mixture into the flour mixture.  Stir in the corn kernels.
Drop batter by spoonfuls into the hot oil and fry until golden.  Drain on paper towels.

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

1/3 c. olive oil
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. sugar
1/3 c. honey
2 large eggs
2 T. freshly grated lemon zest
1/2 tsp. vanilla extract
1/3 c. buttermilk, well shaken
3 T. fresh lemon juice
2 T. poppy seeds

Preheat the oven to 325 degrees.  Brush or spray a 9" x 5" loaf pan with olive oil.  Cut a piece of parchment paper to fit the bottom of the pan and place it inside.
Whisk together the flour, baking powder, baking soda and salt in a mixing bowl.  Whisk together the sugar, honey, olive oil, and eggs in a separate bowl until well mixed, then stir in the lemon zest and vanilla.  Combine the buttermilk and lemon juice in a liquid measuring cup.
Alternate adding the dry ingredients and then the buttermilk mixture to the egg mixture, stirring after each addition until just incorporated.  Gently stir in the poppy seeds.  Do not overmix.
Pour the batter into the pan, spreading it evenly.  Bake for 40 to 45 minutes until browned and a toothpick inserted into the center comes out clean.  Let cool in the pan for 15 minutes then remove from the pan.  Remove theparchment paper and discard.

Cinnamon Apple Muffins

Cinnamon Apple Muffins

1 c. sugar
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 medium apples, peeled, cored, quartered then diced
1/3 c. walnuts, chopped
2 large eggs
1 c. plain Greek yogurt
1/2 c. butter, melted
1 1/2 tsp. vanilla or 1 1/2 T. Calvados apple brandy
1/4 c. brown sugar
1/4 tsp. cinnamon

Place cupcake liners inside muffin tins.  The recipe will make 12 - 18 muffins.
Preheat the oven to 400 degrees.
Whisk together the sugar, flour, baking soda, salt, cinnamon and nutmeg in a medium bowl.  Add the diced apples and walnuts, tossing to coat.
In a small bowl, whisk together the eggs, yogurt, butter and vanilla (or Calvados).  Gently fold the liquid mixture into the flour mixture until just combined.  Don't over mix.  Divide the batter among the muffin cups.
In a small bowl, mix brown sugar with cinnamon.  Sprinkle a little of the mixture over the top of each muffin.
Bake the muffins at 400 degrees until brown around the edges and they spring back when touched, 16 - 18 minutes.  Remove the muffin pan to a wire rack to cool for about 5 minutes.  Then place the muffins onto the wire rack to cool.  Serve warm or at room temperature.  Store in an airtight container at room temperature for up to 2 days or freeze in a plastic container for longer storage.