With Valentine’s Day and Fat Tuesday (February 21) both fall in February, meaning there’s plenty of good eating this month. We found two more special days giving you, and your pet, a reason to enjoy some special treats. February 20 is National Muffin Day and February 23 is National Dog Biscuit Appreciation Day. Here are two fun recipes, one with a nod to George Washington and if you cut the biscuits with a heart-shaped cookie cutter, you’re on theme for the month!
Cherry Cobbler Muffins
2 cups all-purpose flour, plus 1 tablespoon
½ teaspoon salt
2 teaspoons baking powder
2 large eggs
¼ cup salted butter, melted and cooled
½ cup granulated sugar
1 teaspoon vanilla extract
¾ cup milk
21 ounce can cherry pie filling, divided
¼ cup, salted butter, cold and cut into cubes
½ cup all-purpose flour
1 teaspoon baking powder
¼ cup granulated sugar
¼ teaspoon cinnamon
1 tablespoon milk or heavy cream
Preheat the oven to 375°F. Line a 12-cup muffin pan with parchment paper muffin liners or spray with non-stick cooking spray. Sift together flour, salt, and baking powder in a small bowl and set aside. In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, and milk. Dump the dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix. Transfer ½ (about 1 cup) of the canned cherry pie filling to a strainer and rinse the pie filling from the cherries. Allow to drain completely. Toss the rinsed cherries in the remaining tablespoon of flour. Then fold into muffin batter, stirring just until cherries are distributed. Divide the batter evenly between 12 muffin cups. From the remainder of the cherry pie filling can, drop 2 to 3 cherries over the top of the muffins along with a small amount of pie filling. In a small bowl use your fingers or a fork to mix butter, flour, baking powder, sugar, and cinnamon until crumbles form. Mix heavy cream into the butter/flour mixture. Sprinkle streusel over the top of the cherries and muffin batter. Bake approximately 22 to 25 minutes or until a toothpick inserted in the center of muffins comes out with only a few crumbles. Cool for 10 minutes and then remove muffins from the pan onto a cooling rack. Serve warm.
Apple Carrot Dog Biscuits (makes 12-24 biscuits based on size of cookie cutter)
Recipe from reluctantentertainer.com
2 ½ cups whole wheat flour
½ cup oats (gluten-free or regular)
1 tablespoon brown sugar
1 apple, cored and grated
½ cup carrots, peeled and grated
1 egg, beaten
1/3 cup vegetable oil
¼ – ½ cup water
Mix the dry ingredients together. In separate bowl, beat the egg and mix in the oil, water, and grated apples and carrots. Add wet ingredients to dry ingredients and mix completely. Carefully roll out dough and cut into shapes with a small cookie cutter. Bake for 40 – 45 minutes or until biscuits are firm.
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