I always have an abundance of apples in the early fall. Our tree has been particularly generous this year! I was happy to share the love with many neighbours, but still have lots for ourselves.
I usually freeze some for the winter months when fresh produce is pricey and not very tasty!! It's a nice treat to be able to make an apple crumble or these Apple Cinnamon Muffins with my own apples in January 😊
This is another one of my favourite apple recipes. These muffins are healthy and delicious, and make the perfect afternoon snack or school lunch treat!
Makes 12 Muffins
3-4 apples - depending on size, diced or grated (no need to peel)
1 large egg
1/3 cup vegetable oil
3/4 cup buttermilk
1/4 cup white sugar
1/4 cup brown sugar
1 tsp vanilla
1/4 cup oats
1 tbsp ground flax (optional)
1 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp cinnamon
1 tsp baking soda
½ tsp salt
cinnamon sugar (optional)
Simple way to chop apples
No need to peel apples for this recipe. In fact, the peel is very rich in vitamins and minerals. Leaving the peel on makes it easier AND you're getting a boost of nutrients!
Cut off each of the 4 sides and you're left with the core. It's as simple as that!!
Preheat oven to 375°.
Mix diced apples with whisked eggs, oil, buttermilk, sugars, vanilla, oats and flax.
Sift in flours, cinnamon, baking soda and salt.
Mix until just combined (do not overmix).
Spoon batter into paper lined muffin tin and sprinkle with cinnamon sugar (if desired).
Bake for 20-25 minutes or until golden brown and toothpick comes out clean.
Try with different fruit like blueberries (fresh or frozen) or rhubarb.
If you don't have buttermilk, mix 1 tbsp of white vinegar or lemon juice with 1 cup milk. Stir and let sit for 5 minutes before using.
Janine LaForte, RD
REAL LIFE NUTRITION