September is a celebration of the end of summer,back to school, fall in the air... and APPLES! Maybe it is the teacher in me that wants to sing the praises of juicy delicious apples. They are ripe for the picking now!
Besides making the customary applesauce, apple dumplings, apple pie and apple cider I wanted to have a morning treat using this month's favorite fruit.
I'm particuliary fond of StoneGable's Raw Apple Cake (bonus recipe on facebook) for it's moist, nutty, sweet texture and flavor but could not bring myself to cut a big chunk of it for breakfast. I did find a lovely alternative. Tweeking a recipe to make it my own, produced a delicious, moist, nutty, sweet breakfast muffin treat! Great with coffee or tea!
These muffins taste like September to me!!!!
StoneGable Raw Apple Muffins With Streusel Topping
4 cups (1/4-inch diced) Granny Smith apples (about 1-1/2 pounds)
1 cup sugar
2 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 tsp fresh grated nutmeg
1 teaspoon salt
1 cup coarsely chopped pecans
1/4 cup flour
2-3 TBS sugar
2 TBS butter
Preheat oven to 325 degrees.
In a large bowl, mix together the apples and sugar. In a second small bowl, whisk together the eggs, oil, and vanilla.
In a third bowl, mix together the flour, baking soda, cinnamon, nutmed and salt.
Stir the egg mixture into the apple mixture. Add in the flour in thirds, and mix until the batter is combined (the batter will be stiff). Distrubute the batter between 16 regular sized muffin tins. Remember to use cupcake papers.
To make streusel, combine flour and sugar. Cut in room temperature butter. Combine until it forms a small crumb texture. Sprinkle each muffin with streusel mixture.
Bake at 325 for 25 -30 minutes until done through and streusel is set. Cool.
Savor The Season!
I am joining one of my most favorite blogs, The Tablescaper for Seasonal Sunday. I love seeing all the creative fall ideas. Get inspired and join the fun!