Ap­ple sea­son yet? With these muffins, it’s about to be

Cecil Whig - - JUMPSTART -

It’s get­ting close to ap­ple pick­ing time and this recipe does ap­ple jus­tice. Even bet­ter, it’s both healthy and de­li­cious.

I have cut out a bunch of the su­gar, but not the fat, be­cause but­ter is es­sen­tial in keep­ing them moist. If you truly in­sist in keep­ing them skinny, use cream cheese, or half ap­ple sauce/half but­ter — just note that the muffins will be dense. Also, once you have ad­justed the recipe, it’s pretty for­giv­ing, so try chang­ing it up to add more of your fa­vorite in­gre­di­ents, such as ber­ries in the top­ping or a splash of evap­o­rated milk in the muf­fin mix. Healthy Ap­ple Pie Muffins

Makes 10 muffins Top­ping for the Muffins: 5 pink lady ap­ples, peeled and cored, sliced into thin sticks, see de­scrip­tion be­low 1 tea­spoon olive oil 2 ta­ble­spoons ap­ple pie sea­son­ing 2 ta­ble­spoons maple syrup 1 ta­ble­spoon but­ter ½ cup dark brown su­gar 2 ta­ble­spoons all-pur­pose flour

The Muf­fin Mix: 1½ cups all-pur­pose flour 1½ tea­spoon bak­ing soda 1½ tea­spoon bak­ing pow­der ½ tea­spoon salt ¾ cup white su­gar (or birch su­gar to re­duce glycemic in­dex) 1 egg, beaten 7 ta­ble­spoons un­salted but­ter, soft­ened, or low fat cream cheese or half ap­ple sauce ( to re­duce calo­ries and fat)

In a medium sauce pot, over medium heat com­bine the ap­ples, olive oil, ap­ple sea­son­ing, maple syrup, but­ter, brown su­gar and flour and mix un­til the but­ter melts and the ap­ple soften. This will take a to­tal of about 10 min­utes. Turn off the heat. Set aside to cool. Pre­heat the oven to 425 F. Now pre­pare the Muf­fin Mix. You can use store bought or this very sim­ple, low su­gar recipe. Add the flour, bak­ing soda, bak­ing pow­der, salt, su­gar and mix in a kitchen mixer. When it is blended, add in the egg and the but­ter. The bat­ter should come to­gether pretty quickly. Scrape the bowl sev­eral times and mix un­til you are sure that ev­ery­thing is well blended.

In a large cup­cake pan lined with pa­per cups, evenly di­vide up the bat­ter among the 10 to 12 muffins. Fill the pa- per lin­ers to 3/4 of the way up. Next, cover each muf­fin with the top­ping.

Place in the oven to make un­til a tooth­pick comes out clean. This takes about 12 to 15 min­utes, de­pend­ing if you made 10 or 12.

Take care when eat­ing, they are quite hot!


Rebecca has de­vised a way to cel­e­brate the up­com­ing ap­ple sea­son with­out sac­ri­fic­ing too much health-wise.

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