Thursday, October 25, 2012

October Breakfast: Apple Muffins

The smell of warm apples and spices on a crisp autumnal day is almost enough to make up for having to leave a cozy house. Serve with yogurt and hot tea.

These amazing beauties whip up fast, bake quickly, and use no dairy products, which is wonderful, because you'll want to make a second batch almost before the first one has cooled. For a vegan option, use an egg substitute.

1 cup all-purpose flour
1/2 cup self-raising flour
Pinch each of ground cardamom and ground cinnamon
1 1/2 cup turbinado sugar
1 teaspoon salt
2 teaspoons baking powder
1 egg
3/4 cup water
1/4 cup cooking oil (vegetable, canola, etc)
2 cored, peeled, and chopped apples
Preheat the oven to 400 degrees F.
In a small bowl, mix spices and vanilla into the sugar.
Combine all the dry ingredients- both flours, sugars, salt, and baking powder into a bowl.
Add the wet ingredients- egg, water and cooking oil.
Fold in the apples with a spatula.
Fill the muffin tins about 3/4 of the way and pop them into the oven from 15-20 minutes.

Storing Vegetables without Plastic