MMM: Monday Morning Muffins

basket of apple muffins
Apple Walnut Muffins

Caution I’m no master baker, food blogger or photographer. I just like to eat and bake and if I can do it in a semi-healthy way, I’m all in. 😊

It’s that time of year for many of us – time to get creative with apples in abundance.  I have a tried-and-true recipe for apple walnut bread – dating back to my foray into 4-H as a kid – and I figured it would work just as well if I made muffins, so I decided to bake a big batch and ‘health it up’ just a bit. 

How?  I used whole wheat flour and rather than PEEL and chop the apples, I just chopped them.  What’s wrong with the extra fiber and a little ‘tooth’?  Seems to complement the overall chewiness of these dense delights, along with the walnuts.  But hey – you do YOU and change it up as you like.  The recipe itself is pretty fool proof (yep, even for me).

  • 3 cups flour (choose what you like – I used whole wheat, but I’ve made this recipe with almond flour with pretty good results – same for basic all-purpose and gluten free flour.  I recall I needed to lighten up on the oil a little when I used almond flour, but other than that, it worked fine)
  • 2 cups sugar (or – go ½ and ½ – 1 cup sugar and your choice of monk fruit, stevia and/or brown sugar)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon (pumpkin pie spice is awesome, too)
  • ½ tsp salt
  • 4 eggs
  • I cup vegetable oil (or go ½ and ½ and use ½ cup of applesauce to replace ½ of the oil – yum!)
  • 1 tsp vanilla extract
  • 2 cups finely chopped apples (peeled if you must – use Granny Smith if you’ve got ‘em)
  • 1 cup chopped nuts (walnuts, sure, or pecans — or no nuts)

Mix the dry stuff in a big bowl.  Separately whisk together the eggs, oil and vanilla and combine with the dry stuff.  Add the apples and nuts.  This will be a thick batter – don’t worry if you need to thin it just a bit with some water.

Bake at 350 degrees for 20 minutes or so for muffins; more like 55 minutes if you’re doing loaves. Makes 2 dozen muffins, or two small loaves. 

The batch in the photo is from earlier this morning.  I love when I can load up my favorite vintage breadbasket with something fresh and wholesome.  That sweet wicker serving piece has been in the family for at least 80 years – passed down from hubby’s granny to his mom…and happily, to me. 

So – here’s to Monday and the magic of muffins.  If I could, I’d send you a few.  Let’s figure out how to share via the blogosphere.  If not the actual muffins, maybe the aroma, at least? Not gonna lie; our house smells pretty good right now. 😉

xo,

-Vicki ❤

Banana Pancakes

pancakes and bananas
Banana Crunch Pancakes

I don’t like eggs, unless disguised as a key ingredient in a cake or another sweet treat. 😊 (Oh, that’s a lie.  I’m okay with them in the family recipe for mama’s meatballs.  But that’s where I draw the line.) 

Especially for breakfast, I eschew eggs.  Not scrambled, fried, poached or lovingly baked in a casserole with sausage, hashbrowns and cheese.  No – just no.  There’s a childhood trauma story associated with being force-fed undercooked scrambled eggs that’s stuck with me for years and although I probably would like them if properly prepared, I’m sticking with my stance.  No thank you.  Save your ‘give eggs a chance’ speech.

What do I like? This morning I bring you banana pancakes.  With a little crunch.  There’s a local restaurant known for their spectacular banana crunch pancakes.  Actually, just pancake – their artisan crafted creations – not joking – are delicious but they’re served one, singular and solitary flapjack at a time.  Presumably because the chef is painstakingly tweaking the recipe, watchful as every pancake makes its way from griddle to table.   Whatever. 

I’m no food blogger or photographer.  I’m an eater, so as you look at the pic, bear that in mind.  It might not look like much, but oh baby.  I nailed it!  In dissecting the restaurant version and inspiration, I figured the ‘crunch’ came from a little granola and a soupcon of maple added to the batter. 

Hubby felt courageous and said ‘sure’ when I mentioned the pancake experiment.  What won him over, truth be told, was the wafting smell mingling through the house.  All the windows are open this morning and the aroma snaked through every room.

How were they?  Yum.  The basic batter was a box of our favorite protein pancake mix (no egg needed!) and it welcomed the tweaks of banana and granola.  Success!  Now I need a nap. 

Have a wonderful day.  Delight your palate with something you love.

-Vicki ❤