Wednesday, August 4, 2010

Apple Spice Crumbcake Muffins

A delightfully moist muffin!

Apple Mixture

1 T maple syrup
2 apples (Fiji or Gala), peeled, cored, and chopped into small cubes
1 T olive oil
1/2 t ground cinnamon
1/4 t ground nutmeg

Crumb Topping
1 1/4 cup whole-grain spelt flour
1 cup uncooked rolled oats
1/2 cup maple syrup
3/4 cup dairy-free butter
1/2 t vanilla extract
1 t ground cinnamon
1/4 t ground nutmeg
Pinch Celtic salt

Dry Ingredients
2 t baking powder (aluminum-free)
2 t baking soda
3 1/2 cups whole-grain spelt flour
2 t ground cinnamon
1 t ground ginger

Wet Ingredients
1 1/4 cups light olive oil
1 cup maple syrup
1/2 cup brown rice syrup
2 T vanilla extract
1 t Celtic salt
2 T apple cider vinegar
1 1 /2 cups water

Preheat oven to 375 degrees. Place paper liners in 24 muffin tins. In saucepan, cook apple mixture in saucepan until softened. In medium-sized bowl, combine crumb topping and set aside. Add wet ingredients to dry ingredients until just combined. Gently fold in the apple mixture. Fill muffin cups 3/4 full and sprinkle each with crumb topping.

Bake for 18-22 minutes.
Makes 24 muffins.

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