With fall in the air (can't you smell it?!) there's nothing more fun than that first trip to the farm or orchard to pick the gorgeous crops of apples. The kids wrapped in plaids, muck boots on, ready for an adventure, it's an activity the whole family can enjoy. And before you know it, you’ll have more apples than you could ever imagine...now what??
Apples sit in cans, bowls and jars around your kitchen begging for attention, begging to be something other than your afternoon snack or a pin cushion. This fall, as the air turns chilly and the kids put away their outdoor toys for indoor comforts, bring the family into the kitchen for some Apple Appreciation. Apples are a wonderful source of fiber, which keeps you full and satisfied. They are also loaded with boron, which keeps bones strong, and vitamin c to keep the kids out of the nurse’s office!
Apple Muffins (and baking in general) are always a hit. The kids really get into the whole process. From picking the apples, to mixing and whisking the batter to anxiously anticipating the magical transformation to warm, buttery goodness. The smell isn't half bad either!
Warm from the oven or toasted with a bit of butter the next day, there’s nothing that says fall like a cozy apple muffin.
This is a recipe I love from Ellie Krieger. Made with whole wheat flour and apple sauce (which keeps the muffins moist), your kids will be begging for seconds.
Ellie Krieger's Apple Muffins
Ingredients:
* Cooking spray
* 3/4 cup plus 2 tablespoons packed brown sugar
* 1/4 cup chopped pecans
* 1/2 teaspoon ground cinnamon
* 1 cup all-purpose flour
* 1 cup whole-wheat pastry flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup canola oil
* 2 large eggs
* 1 cup natural applesauce
* 1 teaspoon vanilla extract
* 3/4 cup lowfat buttermilk
* 1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces
Directions
Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.
In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.
In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.
In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
Give this recipe a try and let me know what you (and your kids) think - it's one of my personal favorites for fall.
