Scratch Made Apple Muffins

The smell of warm homemade muffins is a homey and comfortable feeling. These Scratch Made Apple Muffins are great for breakfast, a 10:00 snack, or with soup or a salad for lunch or dinner. Eat at home, in the car or at work. Apples are being harvested now and there is nothing like the sweetness of apples baked in these muffins. Double the recipe and freeze the muffins to be ready in a pinch. These are a favorite from 2 to 102—my mom’s age! For more ideas to make muffins, checkout our Build Your Own Muffin post. So many varieties, you’ll think you are in a bakery!

Foodie Lit

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We live in a time when facebook friends defriend each other if they disagree. We live in a time when the first act of a newly elected Congressional representative is to use obscene language regarding the President. We live in a time when rioters shout, scream and beat those with diverse views, vandalize and burn buildings, target churches, synagogues and Jewish owned businesses, and when killing police is on the agenda.

 

So I treasure reading Marti Healy's Breathings, filled with small stories, filled with thoughts, not shouts, little conversations (not beatings) with people known and unknown, revealing kindness to people, animals and even insects, such as a butterfly with a torn wing. At the end of one of her short works, we breathe in the air of thoughtfulness, benevolence and the best in our humanity.

Winner Next GenerationIndie Book Awards

Inspirational Non-Fiction

https://indiebookawards.com/winners/list 

Scratch Made Apple Muffins

 

Yield: 22 medium muffins

 

1 1/2 cup unbleached flour

1 cup white whole wheat flour

1 cup brown sugar

2 tablespoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

2 eggs

1 cup milk of choice

2/3 cups melted butter

2 cups peeled apples, chopped, about 2 medium apples

Optional topping:

2 tablespoons melted butter

1/4 cup brown sugar

 

  1. Line muffin tins with paper baking cups or coat with oil spray. Preheat oven to 350 F.

  2. Combine dry ingredients.

  3. Beat eggs, milk and butter together. Mix dry ingredients into egg mixture until just moistened. Fold in apples.

  4. Fill muffin tins 3/4 of the way, about 1 heaping tablespoon, and bake 20 minutes or until cake tester comes out dry.

  5. Optional Topping: Dip warm muffins into melted butter and then brown sugar.

 

Expandthetable suggestions

Add ins:

        3/4 raisins

        1 cup chopped pecans or walnuts

        1/3 cup sunflower seeds

        1/2 cup shredded carrots

Dairy Free: Use oil or applesauce in place of butter

Sugar free: Use Stevia Brown Sugar in place of brown sugar in muffin mix and in optional topping. Follow package instructions for substitutions.

#muffins, #apples, #fall, #homemade

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now for the holidays!

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