Practical food tips for parents from a RD and mom of three

Thursday, September 16, 2010

Maple-apple muffins with oat topping

I found another muffin recipe in another novel! I already posted the recipe for coconut orange blueberry muffins from The Friday Night Knitting Club by Kate Jacobs. I recently read the sequel, Knit Two, which featured another yummy-sounding (and healthy) muffin recipe. Now that it's officially apple season I had to give it a try.

These muffins were easy and so delicious! I followed the recipe exactly as written, except that I couldn't leave well enough alone and had to add an oatmeal crumb topping. I had them out on the counter and my sons wouldn't stop asking for them, then requesting seconds.

Each muffin contains 1/3 of an apple – not bad if you are having trouble getting your kids to eat fruit. Plus they are made entirely with whole wheat flour for added nutrition over white flour. You can also easily make them gluten-free.

I can't find the recipe officially posted anywhere, so I'm retyping it here in it's original form. The topping is my invention, though!

The only change I may make in the future would be to add a little maple extract. I couldn't taste maple in the muffins and would have liked that flavor to be stronger. Let me know how it turns out if anyone tries this.

Maple-apple muffins – from Knit Two by Kate Jacobs

1 ¾ cups whole wheat or gluten-free flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp salt
2 eggs
¼ cup oil – I used canola
½ cup applesauce
1/3 cup maple syrup – use the real thing!
1 tsp vanilla
2/3 cup dark brown sugar
2 ½ cups of peeled, cored, and chopped apples (the recipe calls for Granny Smith, I had macs in the house and they worked well)
½ cup chopped pecans, optional – I didn't add these

  1. Preheat oven to 375 degrees. Line a muffin tin with baking cups.
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  3. Beat the eggs in a separate bowl. Add the oil, applesauce, maple syrup, and vanilla and stir. Mix in the brown sugar.
  4. Add the dry ingredients to the wet ingredients and combine. Stir in the apples. Add the nuts if desired.
  5. Pour batter into muffin cups, filling to the top.
  6. Make oat topping: mash 1 Tbsp softened butter with 1 Tbsp whole wheat (or GF) flour and 2 Tbsp brown sugar, plus a dash of salt and 1/3 tsp cinnamon. Stir in 2 Tbsp oatmeal. Top each muffin with this mixture, pressing it together lightly to form a crumble.
  7. Bake for 20-25 minutes or until muffins are set and lightly brown. Remove the muffins from the baking pan and cool on a wire rack. Makes 12 muffins.

Note: If you are trying to make these muffins gluten-free you can either: omit the topping, make the topping without the oatmeal, or make it using certified gluten-free oats.

Today's tip: It's apple season, so mix up a batch of delicious muffins for your family.

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