Some muffin recipes call for milk to make up most of the liquid. And that’s fine for those recipes. But this one is all about flavor since the apples themselves make up almost all of the liquid. If you use freshly ground soft white wheat flour, the muffins turn out light and soft, and baked in preheated stoneware pans, they’re heavenly.
3 or 4 fresh apples, or you can substitute 2-3 cups of applesauce
1/3 c. melted butter
1 t. vanilla
1 1/2 c. soft white wheat flour (use freshly ground flour if possible)
1/2 c. Rapadura (whole organic cane sugar)
1 t. baking soda
2 t. cinnamon
pinch of salt
1 c. chopped walnuts
- In a blender (or you can do this by hand), blend together the apple sauce, melted butter, egg, and vanilla.
- In a separate bowl, mix together the flour, rapadura, cinnamon, baking soda, salt and chopped walnuts.
- Combine the wet ingredients with the dry ingredients and spoon into buttered muffin cups.
- Bake at 350 degrees for 20-25 minutes.
Variation: Apple Blueberry Muffins
Prepare as above except use 1 c. blueberries instead of the nuts.