I still have leftover apples from the week and since I have a hard time throwing anything away, I save all those defunct scraps from the kids lunch boxes; those browned up, mushy apple slices they don’t eat- don’t throw them away! They are great in muffins, just save them in a glass container in the fridge and when Sunday rolls around, turn them into breakfast! These are great to freeze and reheat for those busy weekday mornings. My little one passed her almond challenge( yippee) so these are made with equal parts almond flour and whole wheat pastry flour, although you can use all whole wheat for my allergy friendly friends. Happy Sunday brunch’ in everyone!
Spiced Apple-Currant Almond Muffins
Vegetarian, Sesame-Free, Soy-Free, Dairy-Free( *See Note below)
Makes 12 muffins
- 1 c whole wheat pastry flour
- 1 c almond meal
- 1 tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp ground cloves or ground cardamom *
- ¼ c turbinado sugar
- 1 ½ c buttermilk or (1 cup coconut milk + 1 tbl apple cider vinegar for dairy-free alternative)*
- 2 eggs, beaten
- 1 tsp vanilla
- 1/3 c olive oil
- 1 ¼ apples, skins peeled & diced
- 3 tbl currants
- 1 tsp lemon zest
- slivered almonds for topping
Preheat oven to 400. Line 12 muffin tins w/paper liners or grease w/oil. Whisk together dry ingredients: whole wheat pastry flour, almond meal( or 2 c whole wheat pastry flour), salt, baking powder, baking soda, ground ginger, cinnamon, cloves, turbinado sugar.
In a separate, large bowl, whisk together wet ingredients: buttermilk, eggs, beaten one at a time, vanilla, olive oil, lemon zest .
Slowly stir in dry ingredients to wet until smooth (do not over-mix). Gently stir in apples & currants. Use an ice cream scooper to fill muffin tin. Fill to the top. Batter will be very wet- this is ok.
Sprinkle tops with turbinado sugar & slivered almonds (or seeds of choice). Bake for 20-22 minutes, rotate pan half-way to ensure even browning and check early since every oven is different.
Let cool in tin for 10 minutes. Transfer to baking rack. Serve with yogurt or crème fraiche.
Note: To make a dairy-free muffin, simply substitute buttermilk for 1 cup coconut milk + 1 tablespoon apple cider vinegar.
Substitute cardamom instead of ground cloves to switch up spices.