It's apple season! I love having apples on hand because they store in my crisper longer than, say, berries. I can toss them in smoothies, side dishes, or just slice them up with peanut butter for a snack.
I used to be very 'meh' about apples, thinking they mostly tasted the same, until I got my first CSA farm share apples from the Shenandoah valley. Whoa! What a taste revelation! The best variety was Larry (I am not making this up) and I'd pay good money to bite into a Larry apple again. One of the things I miss the most about that first farm share.
These muffins I kind of threw together for an after school snack while I was gathering ingredients for dinner and doing laundry and plotting out the afternoon drive schedule and a bunch of other things.
So I forgot the sugar.
I didn't even notice until I bit into one, and thought 'hey, this isn't really sweet' but when my daughter grabbed the wild violet jelly and I grabbed the apple butter to slather on top, I didn't miss it at all. I mean, with a shake of cinnamon sugar on top, and apple cider for the liquid, they are sweet enough. If you are a person watching your sugar intake-try these! If you're not, try them with jam or apple butter.
|Apple cores saved for the composting pigs!|
Apple Cider Forgot-The-Sugar Muffins
1 cup (240 ml) apple cider
1 cup rolled oats
1/4 cup (60 ml) vegetable oil
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup apple (1 small-to-medium apple--Gala for me--cored and chopped)
cinnamon sugar (optional)
Mix cider and oats in a large bowl and set aside for up to 1 hour. Preheat the oven to 400 degrees Fahrenheit. Spray a standard muffin pan with cooking spray. Add egg and oil to the bowl. Mix thoroughly. Add dry ingredients all at once, stir well. Stir in apples. Fill muffin cups ⅔ full**. Sprinkle cinnamon sugar over top of each cup, if desired. Bake 15 minutes or until lightly browned. Remove from oven, cool in pan a few minutes then finish on a cooling rack. Delicious warm with apple butter-and a cup of cider!
**My scoop holds 3 Tablespoons (1 ½ ounces) by volume, though the muffin batter is mounded in the scoop so I'm pretty sure I'm putting a good 3 ½ to 4 Tablespoons into each muffin well. The muffin wells in my regular muffin pans each hold 3 ounces by volume.