Cream together butter, brown sugar and white sugar until well combined. Mix in milk and eggs. Stir in baking powder and flour.
Add vanilla, apple butter, cinnamon and cloves. Mix until smooth. Drain raisins and dates and fold into batter.
Grease 18 muffin cups or line with muffin papers. Fill each cup half full with batter. Set aside.
Place all streusel ingredients into a medium-sized bowl. Using a spoon or your hands, mix all ingredients until the mixture is well combined and crumbly. Sprinkle evenly over the tops of muffins.
Bake for 25 minutes or until the internal temperature reaches 209℉. Remove from the oven but allow muffins to remain in the pan until streusel has set up about 15 minutes. Remove muffins to a cooling rack and allow them to cool completely before storing.
Serving size: 1 muffin, 325 calories per muffin
Hack: Muffins can be stored, tightly cover, at room temperature for 5 days or frozen for up to 3 months.
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Place milk and banana slices in a small saucepan. Bring to a simmer over medium heat, stirring frequently.
Remove saucepan from heat, cover and allow milk and bananas to steep for a minimum of 4 hours of or refrigerate for up to 24 hours.
Return milk mixture to the stove and bring to a simmer over medium heat, stirring frequently. Drain through a wire mesh strainer into a heat-proof bowl. Discard banana slices.
Whisk sugar and cornstarch together in the saucepan, then whisk in the egg. Slowly add in milk, whisking constantly. Return to the stove and heat over medium-low heat until steaming, about 5 minutes. Stir frequently.
Turn heat up to medium and bring to simmer, stirring constantly.
Remove pan from heat, cover and allow to cool for 10 minutes. Stir in vanilla and salt, then transfer pudding to individual bowls and cover tightly. Serve warm or chill in the refrigerator. The pudding will thicken as it cools.
Leftovers can be stored, tightly covered, in the refrigerator for up to 7 days.
Cream shortening, peanut butter and brown sugar until well combined and fluffy. Add milk, vanilla and egg. Mix just until combined.
In a separate bowl, mix flour, salt and baking soda. Add to the creamed mixture and stir to combine.
Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet. Dip a fork in sugar and press lightly twice on one cookie, flattening it slightly to create a crisscross pattern. Repeat for each cookie.
Bake for 7-8 minutes until set and just beginning to brown on the edges. Do not over bake, as cookies will continue to cook on the hot cookie sheet after removing them from the oven.
Allow cookies to rest on the cookie sheet for 2 minutes and then remove to a cooling rack.
Yield: 3 dozen, 100 calories per cookie
Hack: Store cookies in a tightly sealed container at room temperature for up to 5 days.
Hack: Cookies can be frozen for up to 3 months. Place cookies on a cookie sheet lined with parchment paper and place them in the freezer until completely frozen. Remove to a sealable freezer bag and place in a freezer-safe container. To thaw, remove the desired number of cookies from the bag and place them on a paper towel-lined plate. Allow to thaw completely before serving.