Coppertoppe Inn & Retreat Center
Apple Airy Muffins: Breakfast-Brunch
Prep time:35 minutes
1 1/4 cups apple sauce- unsweetened
2 cups sugar- all cane or half light brown sugar
2 cups flour- all purpose unbleached or white whole wheat
1 cup flour- whole wheat
3 eggs- large, free-range or organic
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon powder
1 teaspoon salt
2 cups chopped apples- peeled, cored, rough chopped
1/4 cup brown sugar & cinnamon mix for tops
1/4 cup real maple syrup
1 cup chopped nuts or sweetened coconut or 1/2 cup raisins
Preheat oven to 350 degrees. Lightly spray 3 non-stick muffin pans or line with cupcake papers. Recipe makes about 3 dozen medium muffins.
Combine dry ingredients in a large bowl and wisk to blend: flours, baking soda, cinnamon and salt. Combine wet ingredients in a separate bowl: apple sauce, sugar, lightly-beaten eggs and vanilla extract.
Mix wet ingredients into dry ingredients until all batter is moistened. Batter will be very thick. Add apple juice or water a spoonful at a time if needed. If using part brown sugar, more moisture may be necessary. Fold in chopped apples. Add 1 cup chopped nuts or sweetened coconut or 1/2 cup raisins if desired.
Fill muffin cups 2/3 to full, depending on size of muffins desired. They will not crown, so you can fill the cups. Stir cinnamon powder into brown sugar and drop a pinch onto each muffin. If using raisins, poke a raisin into the top of each muffin for decoration.
Bake at 350 degrees for 20-25 minutes. Muffins will be dense and will not crown (rise). Trust your timer and take them out when the edges pull away or start to turn golden. These muffins are very moist and tasty. NOTE: this recipe has no fat or dairy. If you must avoid eggs, follow directions on egg substitute package. Enjoy!
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8 Range Road
Hebron, NH 03241
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