1-  Preheat oven to 350 F . Spray a large black mold "silpat (4 cavities) with butter spray and place onm sheet tray

2-  Rough chop the apple and cook in the brown butter, covered until soft . Allow to cool completely.

3-  Toss sliced apples with simple syrup.

4-  Whisk togethet Sugar, Flour, baking soda, salt, walnut and nutmeg in a medium bowl .

    Whisk together eggs, buttermilkl and butter ina small bowl . Gently fold in buttermilk mixture into flour mixture until just combined ; DO NOT OVER MIX .

    Divide batter among cavities , filling each about three quarters full . Top each with an apple slice .

5-  Bake until muffins are brown around edges and spring back when touched . 16 to 18 minutes .

    Let muffins cool slightly, about 5 minutes , before turning out of mold onto a wire rack .

    Serve warm or at room temperature.

 Sugar

 1- Preheat oven to 350F

 2- Combine the bananas, lime juice and zest, sugar; mix with a whisk until smooth

 3- Combine the WET WORK 1 with the WET WORK 2 in separate bowls , then combine them .

 4- Combine4 the DRY GOODS with WET WORKS .

 5- Prepare a muffin pan and use a scoop to fill the cavities . Top each muffin with a spoonfull of the reserved 70 gm granola .

 6- Bake for 30 minutes (210F inside) or until a toothpick comes out clean . remove immediately onto a cooling rack (still in molds)

Cream butter with sugar and salt until light at 2^nd speed by paddle.

Beat in eggs one at a time – mix until smooth.

Mix flour with baking powder

Add to butter mixture, alternating with milk

Put in muffin tins lined with paper cups or sprayed with cooking spray.

Bake at 300ºF approx. 30 min.

- 4 # Butter - 3 1/2 # Sugar - 12 Eggs	- 2 oz Orange Water - 2 oz Vanilla Extract - 1 1/2 qt Milk
Finish by gently adding - 6 cups fresh Blueberries - 2 cups fresh Raspberries

 FOR_THE_MUFFINS________

- 215 gm AP Flour

- 155 gm Sugar

- 1.5 gm Salt

- 12 gm Baking powder

- 75 gm Vegetable Oil

- 1 Egg

- 120 gm Milk

- 140 gm Blueberries            

- 100 gm Sugar

- 75 gm AP Flour

- 56 gm Butter, cubbed

- 9 gm Ground Cinnamon

 It is possible to make a larger amount

and to keep it seal for multi uses or several days

 For the Muffins

  Combine flour , sugar , salt and baking powder in a bowl

  Toss the blueberries wit a little of the dry ingredients

  Mix the egg, milk and vegetable oil in another bowl.

  Folds all the liquids into the flour mixture slowly , DO NOT OVERMIX .

  Fold in blueberries .

   Fill muffins cups 3/4 of the way and sprinkle with crumb topping mixture.

Making the Crumble

  Mix together using a fork so as NOT TO CREATE AN HOMOGENIZED MIX

  (it shouls be crumbly and sort of uneven) and put over muffins before baking

  Bake for 15 to 20 minutes at 350F in preheated oven opr until done.