Peach Muffins

Michael Nevitt & Kylie Steenbergh  

Yields 16 muffins


Be warned. These muffins can easily fall victim to binge eating. All 16 muffins were gone within 3 hours in our apartment. They are that delicious. This recipe could also be easily adapted into a bread or muffin tops if, like Elaine Benes, you are anti-muffin stump.

Ingredients

• 3 cups all-purpose flour
• ¾ tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ¼ cups vegetable oil
• 3 eggs, lightly beaten
• 2 cups white sugar
• 3 ½ cups peaches (3 cups, peeled, pitted, and chopped; ½ cup, pureed)

Directions

1. Preheat oven to 400 °F and lightly grease 16 muffin cups.
2. In a large bowl, mix together flour, cinnamon, baking soda, and salt.
3. In another bowl, mix oil, eggs, and sugar.
4. Stir the oil mixture into the flour mixture until it forms a moist, consistent batter. Avoid overmixing.
5. Mix in peach puree and then fold in chopped peach chunks. Spoon this batter into prepared muffin cups, ensuring an equal distribution of peaches.
6. Bake 20-25 minutes or until a toothpick entered in the center of the muffin comes out clean.
7. Cool for 10 minutes in the pan before cooling on the drying rack.
8. Avoid eating all 16 muffins before your friends come over for brunch.

Kale Bean Soup

Caitlin Morath  

Ingredients:

• 1 onion, chopped
• 2 tablespoons chopped garlic
• 2 tablespoons olive oil
• 6 bullion cubes (chicken or vegetable)
• 8 cups of water
• 1 bunch of kale: cleaned, stems removed and chopped
• 1 (15oz) can diced tomatoes
• 6 potatoes, peeled and cubed
• 1 (15 oz) can white beans
• 1 (8 oz) can of corn
• 1 tablespoon Italian seasoning
• 2 tablespoons dried parsley
• 1 tablespoon dried basil
• Salt and pepper to taste

Instructions:

1. Heat oil on stove in large pot over medium heat
2. Add onion and garlic to oil. Cook until soft (3-4 mins)
3. Stir in Kale and 1 cup of water. Cook until wilted (about 2 mins)
4. Stir in remaining 7 cups of water and bullion cubes
5. Add all remaining ingredients
6. Simmer soup on medium heat for about 25 min or until potatoes can be easily pierced with a fork

Serving suggestion: Cooked pasta or quinoa can be added to the soup when serving

Mini Apple Pies

Caitlin Morath  

Ingredients:

• Crescent rolls (1 pack = 8 rolls)
• 1 apple (prefer Honeycrisp or Granny Smith)
• ½ jar of warm caramel topping (like that used on ice cream)
• ½ cup cinnamon sugar

Instructions:

1. Preheat oven to 375 degrees
2. Foil and grease a backing sheet Note: foil isn’t required but it will make clean-up a 100 times easier
3. Peel apple, then cut into 16 slices
4. Unroll crescent rolls onto baking sheet
5. Take each apple slice and dip it first into the warm caramel, then coat in cinnamon sugar
6. Roll two slices of apple into each crescent roll
7. Top each roll with a sprinkle of cinnamon sugar
8. Bake for 10-12 mins, or until rolls are golden brown