After a long, unintended hiatus, I'm back to blogging. Since the last time we spoke, I've been hard at work running Chef's Choice classes at Johnson and Wales, researching and preparing to apply for dietetic internships and grad schools, interning for Anne Mauney, starting my senior year, helping create a collaboration between JWU and Brown University, and training for the Marine Corps Marathon. Yes, that's a lot...hence the break.
But my friends, I've missed you! I'm so excited to share my love of fall produce, upcoming nutrition adventures, and kitchen experiments...starting with these apple muffins.
They're impossibly moist, not too sweet, easily freezable, and all around delicious.
Apple Spice Muffins
- 3 tablespoons coconut oil, melted
- 1/4 cup honey
- 1 egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 1/2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 1/2 cups chopped apples (I used golden delicious)
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the coconut oil and honey. Whisk in the egg, milk, and vanilla.
- Add the dry ingredients (flour through cloves), stirring just until combined.
- Fold in the apples and divide batter into prepared muffin tin.
- Bake for 20-25 minutes, until a toothpick inserted into the middle of a muffin comes out clean.