Apple and Walnut Muffins

These muffins are a great way to use up some apples and have a quick breakfast or afterschool snack ready for the children.

2 cups wholewheat flour

1 n half teapspoons baking powder

1 teaspoon cinnamon

1/4 cup brown sugar

1 apple cored and chopped

1/2 cup chopped walnuts

1 cup milk

1/4 cup melted butter

1 egg

Turn on oven 200c. Oil bottom of muffin tin. Mix dry ingredients together in a bowl. Add the beaten egg, melted butter, milk, apple and walnuts. Mix ingredients with a fork. Spoon mixture into muffin tins and bake for about 20 - 25 minutes. Cool on wire rack.

Warm Potato & Egg Salad

Ingredients:

2 pounds red potatoes

2 eggs

3 tablespoons course ground mustard

coarse salt

ground black pepper

Wash and cut potatoes into bite size pieces. Heat a saucepan of boiling water and add potatoes and and boil them until soft. Boil the eggs, let them cool then chop them into bite size pieces. Mix Potatoes, hard boiled eggs, mustard and season with fresh ground black pepper and salt.

Spinach with Garlic & Nutmeg Butter

This is a lighter version of creamed spinach.

Ingredients:

4 pounds of spinach (disguard stems)

5 tablespoons of unsalted butter

2 teaspoons of nutmeg

2 cloves chopped garlic

tablespoon of olive oil

coarse salt

ground black pepper

Saute garlic in olive oil for a few minutes until a golden brown, drain and set aside. Boil 1 cup of water in a saucepan, add spinach and cook for five minutes. Drain and squeeze as much water out as possible. In a bowl using the same boiling water melt the butter. Add the nutmeg. Toss the spinach with the garlic, add the melted nutmeg butter then season with coarse salt and fresh ground black pepper.