We decided to throw a party. It’s probably my first party to organize (save children’s birthday parties, which I tend to put together at the last minute) in, I don’t know, a long-enough time for me to not remember ever actually throwing a party. But I know I’ve done it before, because I recognize this vague feeling of inadequacy.
Anyway, my kids must’ve sensed our plans, because two of them are now ill.
So, in light of the fact that on top of caring for two sickies, I’m scrambling to finalize the menu, start making food, and vacuum enough cheerios from the floor and other obscure places to make people think we don’t actually live in squalor all the time; and at risk of alienating my readers from an overuse of the word “apple” in recent posts: I will give you a recipe we came up with last weekend. It was a hit, with all but my most texture-averse family member.
These muffins are hearty, but don’t weigh you down. More like chunks of apple held together by a little dough than an airy muffin. The recipe makes an odd amount — about 16 or so — but you can half it with success. The spices and apples make them a true taste of autumn; and hey — if we keep making things with apples, maybe the weather will take a hint, get the memo that it’s officially fall, and the bizarre “Indian summer” temps in the 90s will fall by the wayside.
adapted from a recipe in The Yellow Farmhouse Cookbook
(makes 16-20 muffins; halves well)
- 3 1/2 cups cored, peeled, and diced apple
- 1/2 cup sucanat (or sugar)
- 2 eggs, lightly beaten
- 8 Tbsp (1 stick) butter, melted
- 2 tsp vanilla extract
- 2 cups fresh whole-wheat flour (can use sprouted or alternative grain)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp salt
- 1 cup granola (your favorite, preferably not too sweet)
- 1/2 cup raisins
Preheat oven to 325º, and grease muffin tins.
Get out 3 mixing bowls (ouch). In the largest, mix together the apples and sucanat (or sugar). In a second bowl, stir together the eggs, butter, and vanilla. In the third bowl, whisk together the next 7 ingredients (flour through salt).
Pour the egg mixture over the apples, and add the granola and raisins. Stir with a large rubber spatula. Sprinkle the flour mixture over the apples, and continue to stir with spatula until all flour is moistened. The batter will be thick and very chunky.
Using a spoon, fill muffin cups until they are almost full.
Bake for about 25 minutes, turning the muffin tins halfway through baking time. The muffins will not rise much; they are done when a toothpick inserted into the center muffins comes out clean.
Let cool slightly, and serve warm.Print This Post
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