Hello all! As you know Thursday is blog day, and today we’re giving you a most-delicious recipe for some most-delicious, healthy, sugar-free apple muffins. Copy down the ingredients and get shopping, so that you can make them this weekend.
We fairies love apples and baked treats very much! And so, when Imani told me her grandmother’s recipe for apple muffins I simply had to share it with you (Rose agreed, of course). They’re not sugary nor too sweet, so they beat candies and chocolates hands down! They make the perfect breakfast or anytime snack, and are fun to make.
Perhaps your grandmother bakes with you as well? Imani’s grandmother loved to bake, and whenever Imani went out to play in the meadow with Scratch and Patch, they’d be lured home across the valley by the smell of her freshly-baked healthy apple muffins. You can read all about this in Rose’s book ‘Where is Scratch?’
So, here’s the recipe for healthy sugar-free apple muffins!
What you’ll need:
1 ¾ cups whole-wheat flour
1 ½ teaspoons baking powder
1 teaspoon cinnamon powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups grated apple
⅓ cup melted coconut oil or olive oil
½ cup honey
½ cup thick plain yogurt
½ cup applesauce
1 teaspoon vanilla essence
What to do:
1 - Preheat your oven to 325F or 180C.
2 - Grease your twelve-cup muffin tray lightly with oil or butter.
3 - Using a big bowl - mix the flour, baking powder, cinnamon, baking soda and salt together well with a wooden spoon.
4 - Once the dry ingredients are combined, add the grated apple.
5 - In a separate medium-sized bowl, mix the coconut or olive oil together well with the honey.
6 - Add your eggs to the oil and honey mix, and beat them together well.
7 - Add the applesauce, yogurt, and vanilla essence to the oil/honey/egg mix and beat them together well.
8 - Make a volcano in the middle of the dry ingredients (and grated apple) in the big bowl, and then slowly pour your wet mix from the medium-sized bowl into the volcano. Use your wooden spoon to then mix all of these ingredients together well, until you have a thick batter.
9 - Use a big spoon to scoop this thick batter into the cups of your greased muffin tray – you should easily fill all twelve cups.
10 - Place your filled muffin tray into your heated oven, and allow the muffins to cook for twenty to twenty-five minutes, until they are golden in appearance. You can test your muffins by poking one of them with a fork. If the fork comes out dry they are ready. If the fork comes out with what looks like uncooked batter stuck to it, allow them to bake for another few minutes.
11 - Once they are well baked you can remove the muffin tray from your oven and place it on a cooling rack, leaving them to cool for a few minutes before attempting to remove each muffin from the tray. Once they are just slightly warm to the touch, remove each of them from the tray and place them on paper towel to cool entirely (although, if you’re to eat them fresh with butter, you can eat them warm so that the butter melts on your muffin – yum)!
12 - If you store your muffins in a cool dry place, they should last for up to three days.
And there you have it! Sounds pretty simple to me! In fact, I’m going to try and make these right now, but with much smaller ingredient quantities, of course – I wouldn’t want to full my house with healthy apple muffin batter, no matter how delicious that sounds!
If you try your hand at these, please send us some pictures and tell us how good they were. You can send me a message through my page here on Rose’s website, or you can leave a comment on her Facebook page.
Until next week, happy baking!
Where is Scratch?