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Posts Tagged ‘Apples’

Some muffin recipes call for milk to make up most of the liquid. And that’s fine for those recipes. But this one is all about flavor since the apples themselves make up almost all of the liquid. If you use freshly ground soft white wheat flour, the muffins turn out light and soft, and baked in preheated stoneware pans, they’re heavenly.

Whole Wheat Apple Muffins

Soft White Wheat Flour With Cinnamon and Rapadura

Ingredients

3 or 4 fresh apples, or you can substitute 2-3 cups of applesauce
1/3 c. melted butter
1 egg
1 t. vanilla
1 1/2 c. soft white wheat flour (use freshly ground flour if possible)
1/2 c. Rapadura (whole organic cane sugar)
1 t. baking soda
2 t. cinnamon
pinch of salt
1 c. chopped walnuts

Apple Muffins in Stoneware Pans

Directions

  • In a blender (or you can do this by hand), blend together the bananas, melted butter, egg, and vanilla.
  • In a separate bowl, mix together the flour, rapadura, cinnamon, baking soda, salt and chopped walnuts.
  • Combine the wet ingredients with the dry ingredients and spoon into buttered muffin cups.
  • Bake at 350 degrees for 20-25 minutes.
  • Enjoy!

Variation: Apple Blueberry Muffins
Prepare as above except use 2 c. of applesauce instead of the bananas, and 1 c. blueberries instead of the nuts.

Over-ripe Mutsu Apples

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Canned apple pie filling:  the ultimate last-minute dessert for unexpected company or chilly winter evenings when you’d rather be sitting beside the woodstove than slaving on pies in the kitchen.  If you’d rather, you can freeze this pie filling in quart freezer bags. Enjoy.

4 – 6 quarts peeled and sliced firm apples, like Winesap, Rome, Ida Red or Jonathan (reserved)

4 1/2 cups sugar or rapadura

1 cup cornstarch or arrowroot powder

4 teaspoons cinnamon

2 teaspoons nutmeg

3 tablespoons lemon juice

10 cups water

In a large pot, cook all the ingredients, except the apples, until thick and bubbly, stirring often.  Remove from heat.

Add as many apples to the sugar sauce as you can, keeping the mixture plenty juicy.

Place the apples into prepared quart jars and process 25 minutes in a hot water bath.   Makes 4 – 6 quarts.

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