Apple Muffins with Pumpkin Seeds

1

ABOUT THE RECIPE:

Sweet, moist, and packed with the slightly tart taste of apples, these muffins make a wonderful breakfast treat, lunch companion, or afternoon snack. Freshly puréed apples stand in for all of the oil and some of the sugar, making these baked gems low in fat but high in flavor.

Makes 6 jumbo muffins or 12 standard-sized muffins

2

INGREDIENTS:

2 cups whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

⅛ teaspoon salt

1 cup raisins, sweetened dried cranberries, or dried cherries
½ cup raw or roasted pumpkin seeds, sunflower seeds, or walnuts 

1½ cups fresh chunky apple purée (or well-drained, chunky applesauce, see note)
1 tablespoon freshly squeezed lemon juice
(zest the lemon before squeezing)
1 teaspoon lemon zest

⅓ cup maple syrup

½ cup dairy-free milk, plus more as needed

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Oil a six-cup jumbo muffin or twelve-cup standard muffin tin. Put the flour, baking powder, baking soda, cinnamon, and salt in a large bowl and stir with a dry whisk to combine. Add the raisins and pumpkin seeds and stir to coat. Stir in the apple purée.

Stir in the lemon juice, lemon zest, maple syrup, and dairy-free milk, and mix just until incorporated. The batter will be quite thick, but if the flour is not totally incorporated, stir in a bit more dairy-free milk, 1 tablespoon at a time, until the mixture is moist, but still very thick.

4

Mound the mixture into the prepared muffin cups. Put the muffin tin on a baking sheet and bake for 30 to 40 minutes (depending upon the size of your muffin tin), or until golden and a toothpick inserted in the center of a muffin comes out clean. Put the muffin tin on a wire rack and loosen the sides of each muffin with a knife. Let cool for about 15 minutes. Carefully remove the muffins. Serve warm or at room temperature.

5

NOTE: To make a chunky and thick apple purée, peel and core three large (or four medium) apples. Rough chop the apples. Put the apples in a blender and process until the consistency of very chunky, thick applesauce is achieved. Be careful not to liquefy!

Ingredients

Directions

1

ABOUT THE RECIPE:

Sweet, moist, and packed with the slightly tart taste of apples, these muffins make a wonderful breakfast treat, lunch companion, or afternoon snack. Freshly puréed apples stand in for all of the oil and some of the sugar, making these baked gems low in fat but high in flavor.

Makes 6 jumbo muffins or 12 standard-sized muffins

2

INGREDIENTS:

2 cups whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

⅛ teaspoon salt

1 cup raisins, sweetened dried cranberries, or dried cherries
½ cup raw or roasted pumpkin seeds, sunflower seeds, or walnuts 

1½ cups fresh chunky apple purée (or well-drained, chunky applesauce, see note)
1 tablespoon freshly squeezed lemon juice
(zest the lemon before squeezing)
1 teaspoon lemon zest

⅓ cup maple syrup

½ cup dairy-free milk, plus more as needed

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Oil a six-cup jumbo muffin or twelve-cup standard muffin tin. Put the flour, baking powder, baking soda, cinnamon, and salt in a large bowl and stir with a dry whisk to combine. Add the raisins and pumpkin seeds and stir to coat. Stir in the apple purée.

Stir in the lemon juice, lemon zest, maple syrup, and dairy-free milk, and mix just until incorporated. The batter will be quite thick, but if the flour is not totally incorporated, stir in a bit more dairy-free milk, 1 tablespoon at a time, until the mixture is moist, but still very thick.

4

Mound the mixture into the prepared muffin cups. Put the muffin tin on a baking sheet and bake for 30 to 40 minutes (depending upon the size of your muffin tin), or until golden and a toothpick inserted in the center of a muffin comes out clean. Put the muffin tin on a wire rack and loosen the sides of each muffin with a knife. Let cool for about 15 minutes. Carefully remove the muffins. Serve warm or at room temperature.

5

NOTE: To make a chunky and thick apple purée, peel and core three large (or four medium) apples. Rough chop the apples. Put the apples in a blender and process until the consistency of very chunky, thick applesauce is achieved. Be careful not to liquefy!

Apple Muffins with Pumpkin Seeds
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