Winter came extra early this year, bummer, especially that there is still one more official month of fall left. My antidote for the too early passed autumn is baking with apples. The aura of flavor and scent of fall-imbued dishes actually takes one, I believe, physically to the time and place of fall.
Pinch of Yum’s recipe for apple cinnamon muffins does just that sort of wild time traveling magic. These guys are made using brown sugar, which in fact is not a whole lot better from white sugar — white being 99.9 percent pure sucrose; brown 97 — so instead I wholeheartedly recommend using the immensely more healthy unpasteurized buckwheat honey to sweeten them up — just know, you’ll need to bake the muffins a touch longer, at a temperature 25 degrees F lower.
The number of health benefits offered by raw apples (not muffins exactly) is super high, they, for example, whiten your teeth, help avoid Alzheimer’s and Parkinson’s disease, diabetes, as well as many types of cancers, they reduce cholesterol levels, benefit the health of your heart, your bowels, liver, all the while regulating your weight and boosting your immune system. In other words, they’re phenomenal!
Reincarnate a tangible essence of fall with muffins made from the raw apples you didn’t eat! Did you try the recipe? What do you think? Send me photos and tell me about it!
- 1½ cups (375 ml) finely chopped apples (with peels!)
- ⅓ cup (75 ml) coconut oil
- 1 cup (250 ml) buttermilk (or milk + 2 teaspoons white vinegar or lemon juice)
- 2 teaspoons (10 ml) white vinegar
- ⅓ cup (75 ml) buckwheat honey
- 1 large egg
- 1 teaspoon vanilla
- 1 cup (250 ml) all purpose flour
- 1½ (375 ml) cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon allspice
- Liquify coconut oil by heating. Bring buttermilk to room temperature, for buttermilk substitute add vinegar or lemon juice to milk, let sit for 10 minutes.
- Preheat oven to 325 F (163 C). In a large bowl, whisk the coconut oil, buttermilk, buckwheat honey, egg, and vanilla until smooth. Add the flours, baking soda, baking powder, salt, and allspice. Stir until lightly combined. Fold in the apples. Fill the mixture into a greased muffin tin of desired shape and size.
- Depending on their size, bake muffins for around 15 minutes. The muffins should be golden brown with springy, memory foam-like tops.