Apple Butter Muffins

One of our good friends from Bible study gave us some delicious apple butter.  I couldn’t think of a better way to use it than to make muffins to serve to our Bible study!

They were fragrant, delicious and extremely flavorful. 

If you don’t have apple butter, you can still make them with applesauce and some additional spices.  But, I highly recommend them with apple butter.  Yum. 

Hello fall. 

Apple Butter Muffins – Recipe adapted from Money Saving Mom

Ingredients

• 1 C white whole wheat flour
• 1/4 C brown sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 C Old Fashioned oats
• 1/2 {heaping} C apple butter (or applesauce*)
• 1 C milk
• 2 eggs

Directions

Whisk together 1 C white whole wheat flour, 1/4 C brown sugar, 1 tsp. baking powder, 1/2 tsp. baking soda and 1/4 tsp. of salt. 

Then, stir together 1 C oats with 2 eggs, 1 C milk and a heaping 1/2 C apple butter.  *If you use applesauce, add in 1 tsp. cinnamon and a pinch of nutmeg.  Stir well. 

Pour the flour ingredients into the oat mixture and stir until just moist. 

Scoop, using a cookie scoop, batter into 12 lightly greased or lined muffin tins. 

You’ll want to fill them nearly full (over 3/4 of the way).  If desired, sprinkle the top with coarse ground sugar. 

Bake at 400 degrees for 20-23 minutes, until lightly browned and a toothpick inserted into the middle comes out clean. 

Cool for 5 minutes in the pan before removing.  Then, cool completely on a wire rack.

Serve with additional apple butter if desired. 

Enjoy!

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Blackberry Oat Muffins {SRC}

These Blackberry Oat Muffins are extra special, and pretty enough to serve to guests!

I found them over on Emily’s blog – Life on Food – my assignment for this month’s Secret Recipe Club. 

Emily has lived in 4 states – ranging from the corn fields of the mid-west to the hot south, and now resides in the north east.  And, she has some amazing looking recipe on her blog: Texas Roadhouse Dinner Rolls, Sweet Potato Hash with Brussels Sprouts & Bacon, Carrot Cake Pancakes, and Crockpot Herbed Garlic Chicken (which uses my favorite spices!). 

I ended up choosing these blackberry oat muffins, and we really enjoyed them.

In true Finding Joy in My Kitchen fashion, we made some healthy substitutions:

• Used whole wheat flour rather than all purpose
• Reduced the sugar by 1/2 C. 
• Used applesauce in place of Greek yogurt. 
• Reduced the amount of butter. 

The result was a delicious muffin. 

Blackberry Oat Muffins – Adapted from Emily @ Life on Food

Ingredients

• 2 C whole wheat flour
• 3/4 C Old Fashioned Oats
• 1/2 C brown sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• pinch of salt
• 1/2 tsp. cinnamon
• 1 C unsweetened applesauce
• 1/2 C milk
• 2 T butter, melted
• 1 egg
• 1 tsp. vanilla extract
• 6 oz. fresh blackberries

Directions

In a large bowl mix together 2 C whole wheat flour with 3/4 C oats.  Add in a pinch of salt, 1/2 C brown sugar, 1 1/2 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. of cinnamon.  Stir well. 

Add in 1 C unsweetened applesauce, 1 egg, 1 tsp. vanilla extract. 

Stir in 2 T melted butter and then up to 1/2 C milk, until you have a thick, but batter-like batter. 

Chop up your blackberries into coarse pieces.  I sliced each berry into 2-3 sections.

Toss those berries into the batter. 

Carefully fold the berries in until just combined. 

Scoop into muffin tins that have been lightly greased.  They will fill about 12 regular muffin tins, or 6 jumbo muffins. 

If desired, sprinkle the top with coarse sugar. 

Bake at 350 for 20-23 minutes until lightly browned and a toothpick inserted into the center of the muffin comes out clean. 

Cool for 2-3 minutes in the pan.  Then, remove the muffins and allow them to cool on a cooling rack. 

Serve slightly warm, or at room temperature. 

Enjoy! 

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Apple Pumpkin Muffins

Friday mornings we have a prayer time with the female faculty in my department.  Because I am running into the meeting from teaching one 70-minute class, and running out 30 minutes later to teach another 70-minuter, I always am sneaking a second breakfast during that window. 

Last week, I had a flash of brilliance: rather than eat in front of my colleagues, why don’t I bring something to share with them?  Brilliant, I know. 

These muffins were just the answer. 

Combining my two loves of fall – sweet potatoes (i.e., pumpkin) and apples - into a yummy muffin. 

These were just what we needed after a rough week. 

Apple Sweet Potato Muffins – Adapted from Iowa Girl Eats

Ingredients

• 1 2/3 C white whole wheat flour
• 1 1/2 tsp. baking powder
• 3/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• Pinch of ginger
• 1/4 tsp. salt
• 3/4 C sweet potato puree {or pumpkin}
• 1/2 C applesauce {unsweetened}
• 2 eggs
• 1/3 C brown sugar
• 1/4 C milk
• 2 T olive oil
• 1/2 C chopped, tart apples

Directions

In a large bowl, mix together 1 2/3 C white whole wheat flour, 1 1/2 tsp. baking powder, 3/4 tsp. cinnamon, 1/4 tsp. nutmeg, a pinch of ginger and 1/4 tsp. salt.  Stir well. 

In a second bowl, combine 3/4 C sweet potato puree, 1/2 C applesauce, 2 eggs, 1/3 C brown sugar, 1/4 C milk and 2 T olive oil.

 

Mix together the dry & wet ingredients until a batter forms. 

Finally, add in 1/2 C chopped, tart apples.  We used regent. 

Scoop muffin batter into lightly greased and/or lined muffin tins.  Fill tins 3/4 full. 

Bake at 375 for 18-20 minutes. 

Allow the muffins to sit in the pan for 5 minutes, and then remove to a wire cooling rack to cool completely. 

If desired, serve with a cinnamon cream cheese!  I can only imagine how fabulous they would be with a cinnamon cream cheese slather… but they are mighty plain too. 

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Apple Zucchini Carrot Muffins

I am so excited for today’s recipe – these amazing muffins. 

Muffins not only make a great breakfast, but they are a delicious treat tucked into a lunch box, or served after school for a snack. 

These gems are chocked full of veggies & fruit – apples, applesauce, carrots and zucchini! 

With a few little tweaks the recipe went from 200 calories & 7 grams of fat per serving, to 100 calories & 1 gram of fat per serving.  That’s a snack I can feel good about. 

Apple Zucchini Carrot Muffins – Adapted from A Bountiful Kitchen

Ingredients

• 1 C whole wheat flour
• 2 C white whole wheat flour
• 2 1/4 tsp. baking soda
• 3/4 tsp. baking powder
• 3/4 C sugar
• 2 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 2 eggs
• 1/2 C applesauce
• 1 T olive oil
• 1 T vanilla
• 2 1/2 C grated carrots
• 2 C grated zucchini
• 1 C chopped apple
• 2 T milk, if needed
• Optional: Coconut, Raisins

Directions

In a large bowl, combine 1 C whole wheat flour, 2 C white whole wheat flour, 2 1/4 tsp. baking soda, 3/4 tsp. baking powder, 3/4 C sugar, 2 1/2 tsp. cinnamon and 1/2 tsp. salt. 

In a second large bowl, combine 2 1/2 C grated carrots, 2 C grated zucchini (I left the peel on!) and 1 C grated apple.  Then, add 1/2 C applesauce, 1 T olive oil, 1 T vanilla and 2 eggs.

Combine the wet and dry ingredients together & mix until moistened.  The batter will be VERY thick.  I ended up adding 2 T milk to the mix to thin it out a bit; feel free to do the same to yours. 

Add in the raisins, if desired. 

Then, scoop into 24 prepared muffins tins.  Fill each muffin hole 2/3 of the way full. 

Bake at 400 for 10 minutes, and then at 350 for 6-7 minutes.  Check for doneness with a toothpick. 

Cool in the pan for 10 minutes before removing muffins to cooling rack. 

Store, uncovered at room temperature for 1 day. 

These muffins freeze really well!  Stick them in a freezer-friendly bag or container and place in the freezer.  Remove as needed. 

Enjoy!

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