Tuesday, September 18, 2012

Apple Nut Muffins

"Almost all wild apples are handsome. They cannot be too gnarly and crabbed and rusty to look at. The gnarliest will have some redeeming traits even to the eye." -- Henry David Thoreau, Wild Apples

Dry Ingredients:
1 cup spelt flour, try this
1/2 cup almond flour, try this
1/2 cup oat flour, try this
1/3 cup coconut sugar, try this
1 tsp. baking powder, try this
1 tsp. ground cinnamon
1/2 tsp. ground mace
1/2 tsp. sea salt

Wet Ingredients:
1/2 cup whole milk
3 pasture eggs
1/2 cup real butter from grass-fed cows, try this
1 tsp. organic vanilla extract

2 medium apples chopped
1/3 cup chopped nuts, like walnuts, pecans, etc. (optional)
Less than 1 tbsp. almond flour (optional to sprinkle on top)
Less than 1/2 tsp. coconut sugar (optional to sprinkle on top)

How To:
1. Prep: Preheat oven to 400 degrees and line a cupcake pan with liners or grease "cups" with butter or oil. Set aside.

2. Combine: Mix dry ingredients and wet ingredients separately, then combine. Use a hand mixer if desired for the wet ingredients but only mix until just combined. Then fold apples and nuts into the batter being careful not to over-mix. 

3. Bake: Fill muffin cups about 1/2 to 3/4 full. If using, sprinkle tops with a small amount of almond flour and coconut sugar. Bake for 15 to 20 minutes until toothpick comes out clear.

Comments: Makes about 10-14 muffins. Allow to cool completely before removing from paper cups if you want them to look nice, otherwise you can eat right away! These are really great snacks. You could easily use all almond flour instead of the oat flour if that's all you have in the house.

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