Muffins are the perfect pick-me-up for elevenses, after the yard chores are completed and it’s too early for lunch.
Once the chickens are fed, and the garden has water, so nothing dies of winter kill, I like a little snack while I get started on indoor chores. Here is the beautiful Yellow Delicious apple tree near the chicken yard. You can see Dixie, one of the roosters, doesn’t want to be in the photo ( ha ha, got you Dixie!)
This apple is the perfect size for a small batch of muffins. This recipe makes 12 cupcake-sized muffins.
I love to use this old four cup measure. It is great for small batches of muffins, cupcakes, pancakes, etc. And I got these pretty Fall cupcake liners on sale for 60 cents! Pretty nice.
First thing I do to dice up the apple, I quarter it, cut out the seeds and ends, thinnly peel, (I eat the peels- Mmm) dice and put into the measuring cup.
To the diced apple, I add one teaspoon cinnamon. 1/4 tsp. cloves, and 1/4 tsp. ginger. One slightly beaten egg, two Tablespoons olive oil, 1/4 Cup sugar (I like organic, raw sugar) and one Tablespoon organic maple syrup. Blend with a rubber spatula.
Add one and one- quarter cups flour (I used organic, white, whole wheat) which has 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of sea salt mixed into it. Blend everything lightly with the rubber spatula.
Add 3/4 Cup buttermilk or any milk you like, almond milk is nice. Blend lightly, until just mixed. Scoop by tablespoonfuls into your muffin pan with liners.
For strussel topping, mix together two Tablespoons soft butter, three Tablespoons brown sugar and either a handful of chopped walnuts ( I like walnuts, but there are many reasons some don’t) or old-fashioned oats. Mix well, drop by half teaspoonfuls onto each muffin. Bake about 25 minutes at 375F. Test for doness the old-fashioned way, a wooden toothpick in the center comes out clean.
Enjoy your muffins. They are also nice for after school or as an anytime snack.