Sunday, 18 January 2015

Apple Ginger Muffins

Apple Ginger Muffins

Winter lingers on, mornings are late and evenings are early, and only something hearty and comforting will lift my soul.  Warmly baked apples spiked with cinnamon and a whack of ginger, nestled into sweet muffins are the answer.  Whole wheat, bran and walnuts ensure they’re way more healthy than commercial muffins, and avocado oil makes them even better.

This recipe makes two dozen cheerful muffins, takes about thirty minutes to eating time, and cooks at 425 F.
Slice thinly then chop.

2 large ambrosia apples
1 cup walnuts
4 to 6 pieces candied ginger

2 cups whole wheat flour
1 ½ cups bran
¾ teaspoon kosher salt
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
1 tablespoon ground dried ginger 

1 egg
2 cups yogurt
2 tablespoons avocado oil
½ cup molasses

Preheat oven to 425 F and line muffin tins with paper cups.  (I’ve recently found that parchment paper cups work better than plain.  Muffins easily slide away from the parchment so you’re not obliged to scrape your teeth against paper, frantic to consume every last crumb.)

Quarter and core the apples, then thinly slice, then chop into pieces.  Chop walnuts.  Set apples and walnuts aside.  You can use commercial candied ginger, or make your own.  Home made candied ginger is the bomb!  Place candied ginger into blender and reduce to small bits, mostly powder.  You need about three tablespoons worth, once powdered.  Set aside.

My bowl was a little too small eventually.
In a large bowl, combine flour, bran, salt, soda, cinnamon, powdered ginger and powdered candied ginger.  Mix well with a large slotted spoon.  Add apples and walnuts and combine again. 

In a smaller bowl, beat egg.  Add yogurt.  Pour oil into a half cup measure, then add to egg and yogurt.  Pour molasses into the measure and it will smoothly pour into the egg mix.  Combine well.
Adapted from 1971 "New York Times Natural Foods Cookbook"

Stir the wet mix into the dry as briefly as possible.  Spoon into muffin cups.  Bake approximately fifteen to twenty minutes, till they smell great and are no longer shiny or wet looking. 

Cool a few minutes, then place on racks to cool.  You can eat these while they’re still warm.  If you’ve used parchment cups, you can enjoy them more easily, but if you used plain paper, they will glue themselves to the paper till they’ve completely cooled.  I am regretting my cheapskate ways this morning…

These muffins are healthy and delicious.  If you adore ginger like I do, you could double the ginger amounts, and be even happier! 

I've never had too much ginger, have you?

Parchment would have made eating these easier!

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