Apple recipes are the best, especially in the fall! These Mini Apple Bundts are big on apple flavor, with diced fresh apples, cinnamon applesauce, and apple juice mixed into the batter, making a tasty treat that is so good and moist! Another plus is that they’re easy to make—a box of yellow cake mix is used in this recipe too!Continue reading
During the cold weather we’ve been having, I’ve been baking some muffins, and one of the kinds I’ve made are these Apple-Bran Muffins. I’ve always liked the taste of bran muffins, but I like them even better with fresh chopped apples baked in the batter! The chopped apples add just a little more touch of fruity sweetness to this lightly-sweet muffin and also give it a little more texture. Continue reading
I promised you an apple recipe and here it is! I have apples on my mind now that it’s October, and this is a great apple muffin recipe! It’s pretty healthy, too, with whole wheat flour, Greek yogurt, honey, and olive oil as some of the ingredients.
I don’t use whole wheat flour in my baking very often–I’ve found it hard to substitute in many recipes because the flavor comes out a little too wheaty for my taste. But I think it’s perfect in this muffin recipe! I don’t really notice the wheatiness that much–maybe it’s because the spices and chopped apples give this muffin such a good flavor. I like to chop my apples into small chunks for these muffins, too–that way, there’s lots of apple taste in every bite!
The streusel topping does have a lot of brown sugar in it, but you can substitute raw or organic sugar if you like. Also, when you mix the topping, it will seem like a lot of topping, but you’ll be putting about a Tablespoon of it on top of each muffin. You’ll have extra, but it’s better to have too much topping than not enough, right? You can always save it for other muffins or a coffee cake. If you don’t want to put so much streusel topping on these muffins, cut the streusel ingredients in half, and you should have more than enough to lightly top each muffin!
WHOLE WHEAT HONEY APPLE MUFFINS by NancyC
Makes about 19 muffins
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 large eggs
- 2/3 cup honey
- 3/4 cup light olive oil
- 2 teaspoons pure vanilla extract
- 1/2 cup plus 1 Tablespoon plain or vanilla Greek yogurt
- 2 1/2 cups peeled and chopped apples (if you use organic apples, peeling is optional–I like to use organic Gala apples)
- Streusel Topping: 1/3 cup whole wheat flour, 1/2 cup packed brown sugar, 1/2 Tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 2 Tablespoons melted butter
Preheat oven to 350˚F. Line two muffin tins with 19 paper muffin cups.
In a medium size bowl, whisk together flour, baking powder, baking soda, salt, and ground spices; set aside.
In a large bowl, beat eggs, then add the honey, olive oil, and vanilla extract, blending everything well. Stir in the Greek yogurt.
Add the flour mixture to the egg/honey mixture and stir just until combined, being careful not to overmix. Fold in the chopped apples.
Fill muffin cups with batter, filling about 3/4 full.
Mix streusel topping ingredients together in a medium size bowl, then top muffins with streusel topping–use a heaping 1/2 Tablespoon per muffin (or less, if you prefer).
Bake at 350˚F for 14 to 15 minutes, until toothpick inserted in center comes out clean or almost clean (be careful not to overbake, or muffins will be a little dry).
Let muffins cool in pan for a few minutes, then remove and place on a wire rack to cool completely.
I really like the flavor the ground spices give these muffins–and all the tasty chunks of apples in them!
What kind of recipes do you like to make with whole wheat flour?
When the Year from fruitful labor turns to rest…Founts of warmth and comfort in my being flow….
–C.B. Galbreath, “Autumn Afternoon”
Some of my favorite things about autumn are apples and apple cider–and those freshly-made donuts you can buy at some cider mills! But freshly-picked apples are always a treat, and these lovely rustic organic apples come from my friend Alisa’s farm…from a tree planted long ago by her Grandpa and enjoyed every year when autumn comes around.
Happy Autumn to you!
Apple-Zucchini Bread just seems so perfect for this time of year—early fall is when I’m inspired to bake apple-flavored things! This recipe not only has apples, but zucchini too, which is great—you can never have enough good zucchini recipes for all that zucchini from the garden, can you? Or in my case, from the farmer’s market!
This quick bread has a subtle apple flavor and is also flavored with cinnamon and nutmeg. You can add pecans or walnuts in it too (I didn’t add any nuts to the loaf pictured above). It’s a moist, dense loaf on the inside, and a little crispy and crumbly as you cut into it on the outside. Make sure you grease and flour your pan well–I found that I also needed to loosen the edges of the loaf with a knife so it would come out of the pan easily.Continue reading