Tag Archives: apples and honey

Gluten Free Apple Muffins


Easy holiday, or anytime recipe, no dairy, no gluten, no sugar, no mixer!

Rosh Hashanah, the Jewish New Year, is quickly approaching and I am excited for the many baking opportunities.  It is customary to wish people a “Sweet New Year” and even more customary to enjoy the sweetness of the season’s bounty of fruits, particularly apples, with honey.

Frankly, I could eat apples and honey any time of day or year, but I realize that to snack or travel too far with this sweet snack can become a bit of a sticky situation.  So, instead, we have muffins.

Gluten Free Apple Muffins
Ingredients
1 1/2 cups of GF all purpose flour (Namaste brand)
1/2 cup of GF Oats
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of Kosher salt
 
1/2 cup canola oil
2 eggs
2 4oz. containers of unsweetened apple sauce
1/2 cup of agave syrup
1 large (Braeburn) apple grated
 
1/4 apple chopped and cinnamon for garnish
Set oven to 325 degrees

In a medium size bowl mix the flour, oatmeal, baking soda and cinnamon and salt.

In a separate larger bowl mix the canola oil, agave syrup, and vanilla extract.  Add to that the eggs and whisk by hand.  Then add the apple sauce and continue to mix.


Then using a box grater, grate a large apple into the wet ingredients.  I used a Braeburn apple, which has a sweet but tart flavor, but you could use whatever kind of apple you most prefer.  Fold the grated apple into the wet ingredients.

Add the dry ingredients to the wet and continue to stir, stopping when the dry ingredients are completely incorporated and before you over mix.

Scoop large spoonfuls into muffin liners and then you can add slivers of chopped apples and a sprinkle of cinnamon to the top.  The apple sliver remind me of shark fins, but taste delicious, and serves as a hint of all the amazing apple goodness inside.

Bake for 25 minutes and then enjoy.  These are delicious alone, or with a pad of butter, smear of almond butter, or maybe even a slice of sharp cheddar.

This will be the first of many sweet things as we move into fall!

 

Sweetness for the New Year


Growing up there were certain food pairings that always went together: peanut butter and jelly, Oreo cookies and milk, apples and honey.  As the Jewish High Holiday season approaches, my mind and my appetite starts to shift away from blueberries and peaches and to autumn’s bounty of apples.  

On Rosh Hashanah, the Jewish New Year, it is traditional to dip apples into honey for it signifies the wish for sweetness in the coming year – but really any reason is a good reason to mix apples with sweetness.  The holiday season is always filled with multiple meals, treats and often overindulging, this healthier take on a traditional apple cake will set the year off on a healthier and sweet note, and that’s what I always wish for good health and sweetness.  
Whole Wheat Apple Muffins, adapted from Smitten Kitchen
Ingredients: 
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 stick unsalted butter, at room temperature
1/2 cup of apple sauce
1/3 cup granulated sugar
2 tbsps dark brown sugar, packed
1 large egg
1 cup non-fat greek yogurt
2 large apples, coarsely chopped
Preheat the oven to 450°F.
I have to start off by saying that I played with the ingredients for this recipe to create something lighter, and more sponge cake like than a traditional dense muffin – although I do love a good muffin.  

Let’s get started, all of the dry ingredients are in one bowl.  Because I subbed out half of the butter, I halved the amount of all-purpose flour and added half a cup of cake flour to help keep the fluffiness.  I also used less sugar than the original recipe called for because of the natural and added sugars in apple sauce.  As a side note, we just got fresh cinnamon, and the aroma is amazing.

In a separate bowl mix the butter, apple sauce, and sugars.  When the butter is broken up enough – it won’t look like normal creamed butter and sugar because the liquid content of the apple sauce, don’t worry.  Now blend in the egg.  It still is not going to be pretty, don’t worry.  Now add in the yogurt.  I use non-fat, sugar free Greek yogurt, because I don’t want to add extra sugars that are hidden in most yogurts.


After you blend the yogurt it will resemble what you probably expected the mixture to look like all along – phew!  Slowly add the dry ingredients to to the wet mixture.


Time to get to the apples.  I am partial to granny smith apples.  I use them for my apple pies or just for snack.  I love their tart flavor and crisp bite.  I am sure you could use your favorite variety.  Make sure to eat some apples a long the way, that’s what I did.


With a large spoon mix in the apples.  I have to warn you at this point the batter is sticky, and not at all like a traditional cake dough.  It more closely resembles a cookie dough.  Don’t worry about it.  Seriously, apples and sugar and yogurt and flour is not something to worry about.


Plop large spoonfuls of the batter into muffin cups or if you run out of papers as I did eventually just make small balls on a cookie tray.  For extra sweetness you can sprinkle a bit of brown sugar on top of the muffins.


Pop these into a 450 degree oven for 10 minutes, and then lower the oven temperature to 400 degree for another 5 minutes.  That is it.  It is a fast, fast baking recipe.  Kind of perfect for the holiday season when you are cooking/basting/baking all day and don’t have time to slave over dessert – and probably even better to save for yourself for a treat the next day.

Wishing you good baked goods, health and happiness.