Apple Muffins with Maple Icing

Apples. I love them. No, seriously, I love them.

There hasn't been a time in my life where apples have not been present in whatever place I'm housing. It's true.

Ask my Dad. He has the Costco receipts.


When fall comes around, I get giddy. Sure, apples are widely available at all times of the year but it's this time in specific that they really start to get tasty. Not only that, but you've got a wide variety at your disposable. Granny Smith. Jazz. Red Delicious. Fuji. Pink Lady. And I guess we can include the Grapple in there, too (although I am not a fan of the grape/apple hybrid species).

Out of all of them, I prefer my Red Delicious and Fuji. Fuji when I want something a little lighter and sweeter. Red Delicious when I want that CRUNCH every time I bite in. Yeah, i'm a crunchy-sweet-apple fan.

Which means I hate Granny Smith. In everything. Including Apple Pie. I don't know who decided a tart apple would be the best kind of apple to use for pie, but I highly disagree on all levels. That clever Granny Smith may look all sparkling green in the apple bin... but it's just to fool you. No wonder they call them Granny Smith. It's like biting into a bitter old lady with 9 cats. Grainy. Tart. Yuck.

No offense to bitter old ladies with 9 cats or Granny Smith fans... I love you. Just not the apples. Sorry.

These apple muffins in particular are fantastic. And while you could go ahead and use Granny Smith if that's your preference, I prefered a combo of my two favorites: Fuji and Red Delicious. One of each, to be specific. And as unhealthy as they may look, the only guilty thing about these babies is the brown sugar topping and perfect maple icing that pairs along with it. Seriously. Maple Icing... Where have you been all my life? I could have sat there dunking apple pieces in that stuff until I had a sugar stroke. No lie.

They are made primarily with applesauce in replace of butter and oil, with a little bit of yogurt to help keep them moist. I sifted the flours together twice to get a more light crumb but you can just go ahead and whisk them if you prefer. They are loaded with cinnamon and have just a tad bit of actual sugar in them. I couldn't really find one recipe for these in specific so I just ended up mixing some recipes together and bam: Apple Muffins.

By the way, these are worth going to the store and buying real maple syrup for. Don't use that fake pancake stuff. It's not the same AT ALL.

I hope you all are enjoying apple season as much as I am. Even if you do like Granny Smith.

Apple Muffins with Maple Icing

Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup unsweetened applesauce
1/4 cup granulated sugar
2/3 cup brown sugar
2 egg whites, lightly beaten
1/2 cup plain fat-free yogurt
2 medium sized apples, cored and coarsely chopped
1/4 cup toasted slivered almonds (optional)

Crumble Topping:
1/4 cup brown sugar or granulated sugar
1/4 cup oats, rolled or quick-cooking
1/4 cup whole wheat flour
1/2 teaspoon ground cinnamon
3-4 tablespoons butter, cold
handful of toasted slivered almonds, optional
(if you like A LOT of topping, double this)

Maple Icing:
1/3 cup powdered sugar
2 tablespoons REAL maple syrup (NO PANCAKE SYRUP)
1 teaspon to 1 tablespoon milk, to thin

Directions:
1. Preheat oven to 400F degrees. Prepare muffin tins with nonstick cooking spray or liners.
2. Sift or whisk the flours, baking soda, baking powder, cinnamon and salt together in a medium bowl. Set aside.

3. Whisk together the sugars and applesauce in a large mixing bowl. Add eggs and yogurt. Mix until smooth.

4. Combine the flour with the applesauce mixture and stir until no trace of flour remains. Mixture will be thick. Fold in chopped apples and almond slivers, if using.

5. To make the crumble topping, combine brown sugar, cinnamon, flour, oats, and almonds together. Using a pastry cutter or your fingers, cut in the butter in small pieces until mixture is crumbly.

5. Distribute batter evenly between muffin cups, sprinkling the crumble topping on each one as desired. Bake at 400F for 18-20 minutes (NOTE: Mine were done in 14 minutes so make sure to check them with a toothpick a little earlier on). Cool on wire rack when done.

6. While muffins are baking, make the maple icing. Simply whisk together the powdered sugar, maple syrup. Add milk in teaspoonfuls until icing drizzles easily off the tip of a spoon or fork.

7. Once muffins are done and cooled, drizzle maple icing on each one. Don't be flimsy with it either. I'm watching you.

Makes 16-18 Muffins.

Spiced Buckwheat Pancakes with Sautee'd Apples

Oh yeah. You heard right. Buckwheat. It happened.

Don't worry, I'm not gettin' all fancy and organic on ya.

Anyone who knows me knows that I am not typically a pancake person. Sure, they are good... but I only get a craving for them maybe once or twice a year. Preferably on thanksgiving morning with a tub of whip cream, maple syrup and bacon on the side. Other than that, I'm not really into the whole pancake obsession thing. But after today, I think I might be.

I forget whose blog I was looking at, but I had seen pictures on foodbuzz for buckwheat pancakes, and they looked so beautifully brown and sounded so good I vowed that very moment that at some time of the week, I was going to track down buckwheat flour and make them. And after four trips to the store turned up nothing, I had pretty much given up. It seemed that this flour had disappeared from the world, even in organic supplied markets. I was a sad panda.

But then, last night, at a last minute trip to the store for some milk and chocolate covered pretzels, I thought 'eh, hey, why not' and trudged over to the flour aisle. Surprise, surprise! What did I see? Buckwheat flour.
I was a very, very happy foodie.



While I'm not personally vegan, vegetarian, or anything like that, I am obsessed with this pancake recipe. And with buckwheat added in, it's a lot better for you health-wise than most pancakes. Not that that's going to stop you (or me) from drenching it in maple syrup but hey -- you only live once. And maple syrup... it makes everything better. Except, maybe, brussel sprouts (no offense to any maple syrup brussel sprout lovers out there). I also have an aversion to dairy so this recipe is easily adaptable so that I can make my cake and eat it too (Hah, cake, pancake, get it?).

If you have time, and you can find it -- make these pancakes. Make them with buckwheat flour. Make them with sautee'd apples. Make them with blueberries. Heck, If you're feeling extra decadent, make them with chocolate chips. I won't judge you.

Just don't leave out the maple syrup. Seriously. Maple syrup. Pancakes. It's essential.



Or, if you're my brother, serve yourself a pair with a generous scoop of vanilla bean ice-cream.
It'll be our little secret.

Spiced Buckwheat Pancakes with Sautee'd Apples
(makes about 8 medium sized pancakes, and around a dozen silver dollar sized ones)

INGREDIENTS:

Pancakes
3/4 cup buckwheat flour
1/4 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1-2 tablespoons sugar (depends how sweet you like your pancakes)
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ginger
3/4 cup almond milk mixed with 1 teaspoon lemon juice (or 3/4 cup buttermilk)
1/4 cup water (or additional milk)
1 egg white, beaten until foamy
1 teaspoon vanilla
2 tablespoons unsalted vegan butter, melted (or regular butter) and cooled completely

1/2 cup add-ins (optional, such as blueberries, nuts, chocolate chips, etc)
1 tablespoon sugar mixed with 1/2 teaspoon cinnamon, for sprinkling (optional)

Sautee'd Apples
1 large apple, thinly sliced
1 teaspoon butter
1 teaspoon cinnamon
1 tablespoon sugar

DIRECTIONS:

1. Combine dry ingredients and any mix-ins (such as blueberries/chocolate chips/nuts) in a large bowl with a whisk, set aside.

2. In a large liquid measuring cup, combine almond milk, water, egg white, vanilla extract and melted butter. Whisk together till just combined.

3. Slowly pour wet ingredients into dry ingredients, stirring gently with a spatula or wooden spoon. Stir JUST UNTIL there are no signs of flour left. Don't worry if it's lumpy. It's suppose to be. Do not overmix.

4. Heat up a skillet to medium heat and spray lightly with cooking spray. When skillet is hot enough, test the heat by sprinkling water on it. If the water drops start to sizzle and dance, it's hot enough. If they evaporate immediately, turn down the heat a notch. If they don't evaporate or dance, turn the heat up.

5. Drop by 1/4 cupfuls (use a 1/4 measurement cups or 3 tablespoons) onto skillet. When the top of the pancakes start bubbling (it shouldn't take very long), flip pancakes over with a spatula and cook just a minute longer. Take off skillet and continue until there is no batter left. Makes about 8 medium sized pancakes, or a dozen silver dollar sized ones. Sprinkle with sugar/cinnamon mix if using.

6. To sautee' apples, take a seperate skillet and melt 1 teaspoon of butter over low heat. Throw in sliced apples, cinnamon, and sugar, and stir together until apples are coated. Cook until apples are soft, but still slightly firm.

7. Serve pancakes warm with sautee'd apples, real maple syrup, whip cream and freshly brewed coffee. And vanilla ice-cream, if you're feeling particularly naughty.

Back there and again.

I'm sorry for the lack of updates. Really, I am. But this time, I have a good excuse. I promise.

Usually, when I don't update my blog, it's due to:

1) Being too busy doing other things (or my subtle way of saying I was too lazy).

2) I didn't take pictures of what I've been making

3) I didn't like the pictures of what I made

4) What I made got eaten before I could go to my room to get my camera.

In all truth though, the first one is the most common. I know. Not cool, Alex.

This time though, I have a good excuse. A really good one. Y'see, while you all were w

aiting for me to update with some more seasonal goodies, I was busy in New Orleans eating my pants size worth of these:

If you don't know what these are, then... Oh, God. I'm so, so sorry. Seriously. I fantasize about these. I fantasize about waking up to a warm plate full of these with a big cup of steamin' hot coffee every day. I fantasize about all that powdered sugar going everywhere everytime I even move or breathe wrong (quick personal note: never laugh when eating a Beignet. Ever. As it will result in a death-consuming cloud of powdered sugar smoke.)

I was kind of hesitant to try one. After all, Beignets are basically deep-fried dough. But they were so light and the edges -- Oh god, they were my favorite part. So crisp and chewy. Honestly, if I lived in New Orleans... Cafe' Du Monde would never go out of business. Truth.

But anywho.

While I could use the whole "I was in New Orleans eating Beignets! You have to believe me!" excuse as to why I haven't updated, I'll give you a real one, which is: ... I had no baking equipment. At all. Yeah, tell me about it. Unfortunately I'm not quite sure how security check out would deal with me bringing a deadly mixer on board of the plane -- and I don't think my luggage could carry a 20lbs bag of flour and sugar. So I had to leave my baking behind for a week or two. And I have to say this: I did miss it. But that's okay. We're back on track now and kicking off the ride with a cookie I think you'll find good enough to forgive me for.

These little oatmeal cookie delights are filled with a cool autumn combo of diced apples and butterscotch chips. When they come out of the oven, they can get pretty crispy -- but if you leave them out for awhile, they become incredibly moist and cakey. So if you like your oatmeal cookies crispy, you should definitely make and eat these the day they are made. If you like 'em cakey, then just make 'em, and let them sit out on the counter uncovered overnight. Or, better yet, store 'em in the refrigerator in a air-tight container. These taste really good served cold. But i'll let you be the judge of that.

The apples and butterscotch really shine here, with some help from a dash of cinnamon and some pumpkin pie spice. Not only that, but I replaced 1/4 cup of the butter in the original recipe with some applesauce, keeping these nice and moist and bringing out a more natural sweetness that helps the apple flavor a lot.

I think you'll like 'em. Hell, I know I did, and I'm not a big oatmeal cookie fan. These could probably do with some chopped walnuts thrown in, if you like your cookies a little on the nutty side. Pecans or almonds probably wouldn't contrast as well with the apples/butterscotch chips, though.

Happy eatin' foodies! And look for updates. I promise I won't run off on you for some donuts again.

Well. Maybe.

Butterscotch and Apple Oatmeal Cookies

INGREDIENTS:

1/2 cup butter

1/4 cup applesauce

1/2 cup brown sugar

1 large egg

1 teaspoon vanilla

1 1/2 cup all-purpose flour (I used 1 cup AP and 1/2 cup whole wheat)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup finely chopped apples (about 1 big apple, 2 medium ones and 3-4 small ones)

1 1/2 cups quick-cooking or regular oats, uncooked

1/2 cup butterscotch chips

DIRECTIONS:

1. Preheat your oven to 325F. Cream the butter; add the brown sugar and applesauce and beat until light, fluffy and there are no brown sugar chunks.

2. Beat in egg and vanilla.

3. Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until well combined.

4. Gently stir in apples, oats, and butterscotch chips.

5. Drop dough by heaping teaspoon or tablespoon fulls on a baking sheet lined with parchment paper (or just grease it with nonstick cooking spray). Bake at 325 for 10-12 minutes, or until edges are golden brown. Remove from pan and cool on a wire rack.

Makes about 2 dozen cookies depending on size. Store in air-tight container in fridge or leave at room temperature uncovered.