Local Seasonal Food, DAMMIT!

Apple Muffins. Oh gods yum. You read Smitten Kitchen, right? Well, this is adjusted from her Pumpkin Muffin recipe (also amazing).


It starts with apple butter I had in the freezer from last year when I was gifted a bunch of tiny Lady apples. You chop the apples without peeling them, toss in the crockpot, add a little water, some spices, a bit of sugar, and then cook them into oblivion. Blend smooth, and cook some more, they should be a dark brown paste. Freeze in zippy bags in 1 cup portions for use in recipes or random special bread spread. 


Apple Butter Muffins

2 oz whole wheat flour (half a cup)

4.5 oz all purpose flour (1 cup)

1 tsp baking powder

1ish cup chopped apple (optional)

1 cup apple butter

1/4 cup oil (olive or coconut is preferable)

2 eggs

3/4 cup sugar

1/2 tsp baking soda

1/2 tsp salt

Sprinkling sugar (raw is good)


Heat oven to 350. Prepare muffin cups by oiling or lining with paper.

Wisk flours and baking powder together in a small bowl. Add apples and toss to coat.

Wisk remaining ingredients in a large bowl until thoroughly mixed. Stir in flour and apples until almost smooth. Portion into muffin cups, you may have more than 12 muffins worth if you added apple, or you may just have really full cups. Smooth tops and sprinkle with sugar or cinnamon sugar if desired.

Bake for 20 minutes or until spaghetti noodle comes out clean (I never have toothpicks)


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