Triple Chocolate Chunk Muffins

mrsnowlin

Thursdays used to be my baking morning and they are finally back. It is so wonderful to be back in an actual routine. I braced myself for the winter holidays last year and smoothed through, unscathed. Too bad I didn’t prepare myself for Spring, though! Between birthdays, Easter and our trip to Disneyland, I have been spun in way too many directions and there is nothing like being straightened out again!

I realized just how off things had gotten after my bowl of Fiber-One cereal I ate for dinner. I wasn’t sure what I was feeding the kids for their dinner and it was already 6 p.m. (oh, and they were both napping). Not exactly June Cleaver’s ideal day, right? But then, who really wants to be June Cleaver anyway? All that hairspray and no Facebook? No thanks.

Back to Thursdays.

Thursday mornings usually means muffins in the oven. I never intend on eating the muffins I make for my kids, but I try to make them extra healthy…just in case I do. Um, I always do. There is a fine line between healthy enough for mom to eat and tasty enough for my kids to enjoy. Today, that line was shattered!

There is a superb blog floating out there in blogospace, The Dashing Dish. A recipe created two years ago, called Triple Chocolate Chunk Muffins, just begs to be replicated. The super cute creator, Katie, develops healthy alternatives to favorite foods.

This makeover was meant to replicate VitaTops. You know, the uber-expensive healthy muffin tops you find in the freezer? I can safely attest to her claim of victory. These muffins are so much yummier than the frozen chocolate disks that sell for $6 a box.

Her version is lower in calorie than mine, as she uses stevia. My kids don’t love stevia baked goods and I don’t blame them. I have yet to find a brand that does not leave a slight metallic taste in your mouth. I also noticed that I needed more chocolate chips than the recipe calls for. Perhaps it is because I chose to use maple syrup as my sweetener and the batter is thinner because of it. Either way, I think I’ll try mini chips next time, to see if they go further in covering the muffin.

Visit The Dashing Dish for the full recipe and instructions.

 

Image

I think I have mentioned before, how this is the time of year (in mom world), to volunteer for the upcoming year’s committees and events. I have already noticed that I have committed to more than I wish to and now have to slowly back out of a few things.

At the start of this year, I mentioned my goal of growing this blog and attending a food blogger conference. That is still one of my big goals for 2012. In addition to spending time in my son’s kindergarten classroom, I will also be starting school again (next week!) to finish earning my teaching credential and second Master’s degree. The first degree will only serve me in the teaching world, so I better get on that credential if I plan to put my education to use!

The point I am (slowly) getting to is, Food It Forward, kindergarten and college will be my main points of focus in 2012. So, though you may have heard it before, prepare to hear more and more from me!

Now it’s time to go and get my kids dressed. It is almost 11 a.m., after all. Otherwise, I’ll just stay here on the computer and airbrush out the scratches off the orange Ikea kids’ plate you see above.

Happy almost Friday!

Kim

This photo (from the movie, Magic Mike) has nothing to do with muffins. However, it will show up as a thumbnail on Facebook and drive more traffic to the blog. Hey, I warned you about my goals.

Flaxy Chocolate & Banana Muffins

mrsnowlin

I grabbed a bag of 8 super ripe bananas yesterday (for $1) and new they would need to hurry themselves into smoothies or baked goods if they had any chance of survival. After scouring muffin, cookie and bread recipes, I found one chocolate chip banana muffin blog post that I was eager to replicate. Almost all of the cake-like recipes out there call for tons of oil and flour. Luckily, I had stumbled upon a recipe that not only kept the flour choice exclusive to whole wheat, but substituted in some oat bran as well. Party city, right? Stay with me.

There are still sugars of the white and brown (white-suntanned) variety and a bit of oil in this recipe. However, I knew that some of these muffins would be going in the freezer until we head out for Disneyland, so they couldn’t all be super healthy and sugar free. Otherwise, I’d be the only one eating them.

I didn’t plan on trying these guys, they aren’t on my clean eating plan. That didn’t stop me from turning them into my morning snack though. At least I know I got in some fiber, right? Oh, I didn’t mention, this recipe also contains 2/3 CUP(!!!) flax meal. Yowsa. They are so good you guys, so good. Both kids had two servings and I’ve had to dodge the kitchen all morning to avoid coming in contact with the chocolate chippy baked balls of heaven.

As you know, I love my donut pan. This recipe made two dozen muffins, plus 9 fauxnuts. I plan to tote the fake donuts along on pass them to the back of the van during our drive down to Anaheim. There are a lot of ingredients, so be warned. The results are totally worth the effort though!

 

Flaxy Chocolate & Banana Muffins
 
Prep time
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Recipe type: Bread
Serves: 12
Ingredients
  • 3½ cups white whole wheat flour
  • ¾ cup granulated sugar
  • ¾ cup brown sugar (light or dark)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tsp salt
  • ⅔ cup flax seed meal
  • 2 eggs
  • 1 cup applesauce
  • ¼ cup oil
  • 1 cup yogurt (I usually use a fat free vanilla Greek yogurt)
  • 2 teaspoons vanilla extract
  • 2 cups ripe bananas (4-5 bananas)
  • 1 cup chocolate chips (I like to mix semi-sweet, milk & dark)
  • ½ square semi sweet baking chocolate – grated (optional)
  • 1 cup walnuts (optional)
  • Source: http://www.lovefromtheoven.com/2011/03/02/banana-chocolate-chip-muffin-recipe-muffin-makeovers/#ixzz2ZAiirI6d
Instructions
  1. First mix your dry ingredients, then Mix your wet ingredients together, leaving out the bananas. Smash your bananas in a separate bowl before adding them to your wet ingredients. Combine the wet into the dry and gently stir. Carefully fold in chocolate chips or nuts.
  2. Fill muffin tin ⅔ full and bake for 12-15 minutes at 350°
 

Chocolate Protein Bars

mrsnowlin

These protein bars needed to be “Easterized” and I had just the silicone pan to do the job. I am one of the volunteer bakers at church and I’m prepping four dozen cookies and a loaf of bread for next weekend’s Palm Sunday service. The oatmeal chocolate chip cookies for church are certainly not what I can eat on my path to a healthier me. If you’ve ever baked holiday treats (well, any treats) for someone else, you know that you need something for yourself too. Otherwise, you’ll be hoarding your “gift” cookies and sneaking bites until you’ve eaten a half dozen yourself.

Because Jamie Eason’s Carrot Cake Protein Squares were so delicious, I thought I’d give her chocolate recipe a try! While these turned out great, I’d have to say that I still prefer the carrot version. The only substitute I swapped in her recipe was 4 oz. of pumpkin, rather than berries. You know that I tend to go with what is on hand.

You can find the recipe on bodybuilding.com’s website by clicking here!

Back to the kitchen I go! Barefoot and most certainly not pregnant!

Carrot Cake Protein Squares

mrsnowlin

Bodybuilding.com has a lot of crazy looking folks on their website, but they also have some seriously healthy recipes that (wait for it)…taste fantastic! The first time I tried making carrot cake protein bars, I utterly failed. After finding a recipe from inspirational fitness model, Jamie Eason, I thought I’d give this snack just one more try. I am so glad I did! I still have about 80 pounds of Costco carrots in my fridge and plan to make a few batches of these squares to freeze.

Jamie suggest you use jarred baby food in place of the carrots, but if you are like me and have an abundance of orange roots at home and very little drive to go to the grocery store again, you can use fresh carrots. Just boil or steam and puree them up in a blender or food processor with some water, as if you were making baby food.

I called my brother Matt this morning to ask what he thought of these squares. This is the brother that doesn’t despise my cooking by the way. He said he enjoyed the cinnamon flavor and thought they were good. Translation: make these.

Quick story. These squares came fresh out of the oven yesterday, right as we were about ready to head over to my parent’s house, which is about a 15 minute drive away. The kids were tired and we were rushing out, so I just grabbed the pan and a spatula with me into the passenger seat. This was my protein snack and I didn’t want to miss it! When I saw Matt at my parent’s house, I offered him a square. Matt is a personal trainer and loves healthy food (he also loves totally crappy food too). He mentioned his thrill over the new Taco Bell taco with a Dorito shell. Anyhow, I pulled the pan out from the car and stuck a spatula of carrot cake to his hands. He wasn’t exactly expecting the snack to be served this way and ran off to get a napkin. The humor of it all was lost on me until we drove away. Maybe the humor is lost on you too, sorry if that made no sense.

So, these have no flour, use only egg whites and taste really, really good! Plus, they hold some protein powder within.

Carrot Cake Protein Square
 
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Author:
Recipe type: Baked Good
Cuisine: Healthy Snack
Serves: 8
Ingredients
  • 1 cup oat flour (grind oatmeal into a flour consistency)
  • 2 scoops vanilla whey protein
  • 2 tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅛ tsp allspice
  • ⅛ tsp nutmeg
  • 4 egg whites
  • ¾ cup stevia, agave nectar, honey or pure maple syrup
  • 8 oz pureed carrots
  • 4 oz water
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
  3. Mix egg whites, Splenda, baby food carrots and water (optional) in a bowl.
  4. Add wet ingredients to dry ingredients and mix together.
  5. Spray glass pyrex dish with non-stick butter spray.
  6. Pour ingredients into 8×8 dish.
  7. Bake 20-30 minutes.
 

Here’s a video where Jamie Eason will teach you to make these sweet snacks, too!

Road Trip Series: Chocolate Protein Baked Bagels

On the Road Again, just can’t wait to get that song out of my head again.

We have seven weeks until our big road trip to Disneyland and I am vowing to be ready ahead of time. I hope, no I plan to have all my food prepared for the trip and frozen ahead of time if possible. One of the newest menu items for our trip? Chocolate Protein Baked Bagels.

Let me give you a heads up before I continue on, these are not bagels folks. These are dense protein muffins baked in a donut pan. If you are looking for a 400 calorie bagel and cream cheese combo that will send your blood sugar soaring and then crashing, hit Noah’s Bagels (or your local equivalent). These are a substitute for those looking to stay satiated and keep the calories low and the fiber high.

In other words, don’t serve this at your Easter brunch.

This recipe comes again from DAMY Health. I mentioned that I wasn’t able to weigh myself or take measurements until day 15, which is today. Nervously, I stepped on the scale and was happily surprised with a 4.7 pound loss. Hurray! Only 0.3 pounds to go and I’ll have that supermodel body I’ve always wanted.Anyone wanna buy a bridge?

I’ve lost 5 pounds before. It is usually with Weight Watchers and usually takes me a month to six weeks to get the first five off. What I am loving about this time around is how different I feel. Losing weight by eating clean and exercising more feels totally different from dropping pounds through Splenda induced lattes and 100 calorie cookie packs. It is kind of hard to get used to eating so much protein, but I ain’t arguing with the scale!

I only made one recipe swap. Rather than smashed blueberries, I used applesauce. Well, I also used a donut pan. Two donut halves will make up one “bagel”. These taste really good with some whipped cream cheese in the middle too. If you want to use a light cream cheese and whip it yourself, you can really get more cheese for your calorie. This also gives you the option of adding flavor.

My friend Jessica brought light cream cheesed mixed with stevia, Trader Joe’s Pumpkin Butter and uh…shoot…maybe something else, I’ll have to ask. Anyway, she brought it to share with fellow moms last week and it was amazing!

Happy bagel baking! If you don’t have a bagel pan, you can buy one on Amazon for less than $10. DAMY Health has a blog with tons of tasty recipes, including the chocolate muffin recipe used to make these bagels.

Peanut Butter Choco-Wheat Muffins

mrsnowlin
chocolate chip wheat muffins

Doesn’t have the same ring to it as say, EVOO, does it? PBWW stands for Peanut Butter Chocolate Chip Whole Wheat Muffins, or for short…muffins. The easiest foods to tote along on a road trip seem to always be loaded with carbs. I know that carbohydrates themselves are not bad guys, but when they are all you eat, you just end up feeling like a spacey, bloated bagel (who is still hungry for more). I was happy to find this recipe, which uses all whole wheat, has minimal sugar and a bit of protein to boot. I hate that saying, “to boot”. I’m sorry for using it.

Attention grammarophiles: I know that the period almost always goes on the inside of quotation marks. I did some extensive research on that sentence and found that placing the period on the outside of the quotations is correct in this instance. For the rest of the world that doesn’t care, I’m sorry for my nerdness.

Back to the muffins at hand. Here is what the creator of the recipe says about the benefits of these puppies.

Peanut butter * a great source of manganese, Vitamin E, tryptophan (calming!), niacin, folate, and copper! Peanuts also contain lots of healthy monounsaturated fats and antioxidants! They have been linked to a reduced risk of cardiovascular disease and have been shown to significantly lower your chances of getting colorectal cancer. Whole wheat flour * ffiiibbbeerrr! And B vitamins!

Whole Wheat or Bust 

chocolate chip wheat muffins

These muffins are not super sweet, but they are a nice change from the typical cake-like muffin in the fact that they fill you up and leave you satisfied. Normally, I could keep popping muffins like popcorn, but the whole wheat and the fat from the PB really do a good job and holding my hunger over.

Peanut Butter Chocolate Chip Wheat Muffins
 
Prep time
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Author:
Recipe type: Baked Good
Serves: 12
Ingredients
  • Dry ingredients:
  • 2¼ cups whole wheat flour
  • ¼ cup sugar plus 2 tbsps
  • 1 tsp baking powder
  • a dash of salt
  • Wet ingredients:
  • ¾ cup milk
  • 1 egg
  • ¼ cup crunchy peanut butter plus 2 tbsps (I used creamy, but crunchy would be fun)
  • as much water as needed to thoroughly mix (I added the water to the mix of wet/dry and used about ¾ cup)
Instructions
  1. Preheat the oven to 350. Mix wet and dry ingredients in separate bowls. I used an immersion blender in the wet bowl to break up the peanut butter.Once you’ve mixed the wet and dry, add around ½ cup chocolate chips (more or less, depending on taste) Pour the wet over the dry and mix with as few swoops as possible. Bake for 25-30 minutes, until they pass the toothpick test.
 

Now just for fun, I wanted to throw in a picture from Dallas’ first Lil’ Baseball (that’s the name of it) practice. It is so fun to watch him grow up. Gotta go take care of my kids now. Max is running around with dry erase markers (three of them), all without caps, some on his face. Dallas is watching an especially scary episode of My Little Pony Friendship is Magic. 

Cocoa Muffins

mrsnowlin

While waiting to pick Dallas up from Awanas Tuesday night, I checked a few new cookbooks out of the library. One promising book, Farmstead Chef, caught my eye and came home with me.

There are countless cookbooks out there and most are not the best home cook companions. If you find a book that is meant to cut costs, feed families or prep dinner ahead, you’ll find that most of the recipes are just junk. How many white pasta, marinara, cheese covered meals can one family eat in a month? According to these cookbooks, tons. Then there are the crop of cookbooks offering new and fresh recipes to liven up our palates. Open those books up and you’ll find plenty of recipes for eggplant reduced mango relish a top a bed of endive rolls with salmon pate’. You know, the stuff we eat every day. There is the Rachael Ray crop (35 hamburgers in 30 days) or the healthy bunch (all brown rice and broiled chicken, all the time)!

So far, I am loving this cookbook. Not every recipe is covered in marinara or uses 3 cups of white flour. I’m looking forward to sharing more of these recipes with you. Casablanca Couscous, Frozen Mochachinno and No Nead Dutch Oven Artisan Bread are all on the to be created list.

This morning, I flipped through the pages of the breakfast section, offering Dallas his choice of muffins. I could barely get the words, “Cocoa Muffins” out of my mouth before he could yell for me to stop talking! Cocoa Muffins it would be!

What I really like about this recipe is the use of cocoa powder, rather than chocolate chips or chocolate syrup. Cocoa powder on its own is a good thing, lots of antioxidants. The darker the powder, the better. While the muffins call for 1 1/2 cups of white flour, I swapped in 3/4 cups whole wheat flour and the taste did not change a bit. Next time I make these (and there will be a next time) I plan to try using whole wheat flour exclusively.

One cup of sugar is also called for. These muffins turned out nice and sweet, so I think the sugar could even be reduced to 3/4 cup. I used raw cane sugar, but I would be willing to bet honey or syrup would do the trick as well. One last substitution made happened when I switched out the vegetable oil for applesauce.

Even with all the swaps, these turned out very cake like in flavor, which always makes my kids happy (and me).


Cocoa Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breads
Serves: 12
Ingredients
  • 1 tsp. canola or vegetable oil
  • ¾ cup whole wheat flour
  • ¾ cup white flour
  • 1 cup sugar
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 3 T. cocoa powder
  • 1 tsp. vinegar
  • ⅓ cup applesauce
  • 1 tsp. vanilla
  • 1 cup water
Instructions
  1. Lightly oil 12 muffin cups. In a large bowl, combine all ingredients. Fill muffin cups until almost full. Bake at 350 degrees for about 20 minutes or until a toothpick comes out clean. Once cool, dust with powdered sugar if desired.

Cocoa Muffins

Adapted from Farmstead Chef

  • 1 tsp. canola or vegetable oil
  • 3/4 cup whole wheat flour
  • 3/4 cup white flour
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 T. cocoa powder
  • 1 tsp. vinegar
  • 1/3 cup applesauce
  • 1 tsp. vanilla
  • 1 cup water

Lightly oil 12 muffin cups. In a large bowl, combine all ingredients. Fill muffin cups until almost full. Bake at 350 degrees for about 20 minutes or until a toothpick comes out clean. Once cool, dust with powdered sugar if desired.

Let’s talk about my husband. This is Jy and Dallas in 2009. Cute, huh? He is great. He is a great dad, a great husband and a fantastic movie reviewer. He is so great, that he started his own facebook page called, Movie Fuel. Sound familiar? Ring any bells? Oh yeah, Thursdays are Movies & Munchies days aren’t they? So where is today’s M&M? Jy even watched The Rise of the Planet of the Apes this week. Here’s the plan folks, go to Movie Fuel’s Facebook page and tell him I sent ya.

GF Lemon Poppy Seed Muffins

mrsnowlin

These muffins were born on the Comfy Belly blog and turned out better than I expected. The recipe makes about eight muffins and only uses 1/2 cup of coconut flour. That’s not the type of muffin I normally bake! Coconut flour does not come from a grain, which makes these little babies gluten-free.

Remember, coconut flour sucks liquid up, so measure correctly! I was a little short on coconut oil, so I added a tiny bit of applesauce to make up for the missing fat. After the last stir, I still thought the batter looked dry and I added about a tablespoon of half and half and a tablespoon of lemon juice. You could probably just use extra lemon juice or water if you wanted to skip any dairy.

 

Gluten Free Lemon Poppy Seed Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Serves: 8
Ingredients
  • ½ cup of coconut flour
  • ½ teaspoon of sea salt
  • ¼ teaspoon of baking soda
  • 4 eggs
  • ⅓ cup of oil (I used melted coconut butter and a touch of applesauce)
  • ½ cup of honey (I mixed honey and agave nectar)
  • 1 tablespoon of vanilla
  • 1 tablespoon of poppy seeds
  • 1 tablespoon of lemon zest (about one medium lemon)
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Combine all the dry ingredients in a bowl and blend well.
  3. Add the eggs, oil, honey and vanilla to the dry mixture and blend very well. I use a mixer.
  4. Add the vanilla, lemon zest, and poppy seeds and blend well. I prefer to grate the lemon directly over the mixing bowl (and estimate a tablespoon).
  5. Add the batter to baking cups and bake. For mini-muffins, bake for about 12 minutes. For regular-size muffins, bake for about 20 minutes, or until a toothpick comes out clean and the top has browned a bit.
  6. Enjoy! Store for several days in a container at room temperature or in the refrigerator.
 

*I was able to eek out 12 muffins. Wish I could talk more, but I am off to a focus group on ice cream today. Mama’s gotta make the Benjamins!

Baked Donuts

mrsnowlin

For $10.95, you too can have your own donut pan. I bought mine from the store with the most pretentious name around, Sur La Table. If I say it wrong, I sound like Mater. If I say it right, I sound drunk. Alas, I just say “That Sur La Taaaabul place.”

While it is not necessary to buy your own colored sugar, you sure can at SLT as well. Be prepared to say goodbye to $6.

The donut pan makes 6 cakes and is complete with a doughnut recipe and topping variations on the back. The half dozen dessert rounds turned out light and spongy, as donuts should.

The only variation I plan to make  is the subtraction of the 1/4 teaspoon nutmeg called for. Perhaps cinnamon or vanilla may make for a more pleasing doughnut. I should mention, I am the only person who complained of the nutmeg taste.

Baked Donuts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • 2 cups cake flour, sifted
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • ¾ cup buttermilk
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, melted
Instructions
  1. Preheat oven to 425 degrees and spray pan with nonstick spray.
  2. In large mixing bowl, sift together all of the following: cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Fill each doughnut cup approximately ⅔ full.
  3. Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4-5 minutes before removing. Finish and decorate as desired. I melted butter, brushed the tops of the doughnut with a basting brush and dipped them in sugar.
  4. If you’d like to try powdered sugar doughnuts, use a large zip top bag and shake the plain doughnuts inside.
If you do not have cake flour (I didn’t) you’ll want to substitute 2 cups all purpose flour minus 4 tablespoons. Don’t skip the sifting step, though!

And now, the coffee winner! Make that winners! We are going to pretend this is poker and chop the prize! One ten dollar gift card will go to Jody and the other to Jessica! I’ll be emailing you ladies soon. Thanks for playing!

Apple Cake

mrsnowlin
light apple cake

On a particularly rainy afternoon last year, my dear friend Lisa served a seriously delicious apple cake to our playgroup. I loved it and tried to create an equally yummy experience for my in-laws that weekend. I couldn’t remember the recipe Lisa had recited, so I figured Martha Stewart’s would taste the same. Martha ain’t got nuttin’ on Lisa’s apple cake. Old Matty’s cake is full of oil and tastes dense, as most fruit or veggie cakes do.

This morning, I dug through my old emails and found Lisa’s recipe! To be fair, it is her mother’s recipe. Lisa is Armenian and has a family full of Armenian women that cook. Not epicurious.com or foodnetwork.com type of cooking, the real kind. Family recipes stored in memory kind of cooking.

I did a couple things different with the recipe and it didn’t change it up too much. The cake calls for 1/4 cup of pineapple or orange juice, neither of which I had, so I swapped in some whole milk. I’m not sure if the citrus juice is meant for flavor or to help break down the apples. The next batch I make will use orange juice and I’ll let you know the difference on Facebook. What? You don’t follow FoFo on Facebook? Get thee self to the right side of this page and click the FB tab then, crazy daisy!

The second change I made was to the flour, half of the 1 1/2 cups called for, became wheat flour. It made the cake a touch heavier, but I think it still works. Do yourself a favor (my mom ALWAYS says that) and make this cake. It is so moist and light and apple-de-bapple-tastic. Speaking of crazy apple words, when I was seven years old, I was learning a dance in jazz class to Prince’s song, “I Would Die for You.” I didn’t know the song at the time and thought our routine was to some jam called, “Apple-Dee-Bapple, Boo, Hey!”

 

Lisa's Apple Cake
Serves 12
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 1/2 c. sugar
  2. 4 eggs
  3. 1 1/2 c. flour
  4. 1 1/2 tsp. baking powder
  5. 1/4 cup pineapple or orange juice
  6. 4-5 large apples, peeled, cored and chopped (large pieces)
  7. For the top - cinnamon, sugar, butter
Instructions
  1. Whisk eggs and sugar, add juice, then dry ingredients and stir until combined. Stir in chopped apples. Pour into greased 13 x 9 pan. Sprinkle top with cinnamon and sugar, and place dabs of butter on top (as much or as little as you want). You can also sprinkle top with chopped walnuts. Bake at 350 for 1 hour.
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