Monday, September 24, 2018

Apple Chia Muffins

Local Food Rocks: Apple Chia Muffins

Now that Fall is officially upon us, I am ready for all things pumpkin, apple, and spice. To mark the occasion and get the season started right  I felt it appropriate to share a Fall flavored breakfast idea. These Apple Chia Muffins are seriously some of the best-tasting muffins I have ever made, and are definitely some of the best looking.

I know, most of you have probably already been having your pumpkin spice lattes and other Fall flavored goodies for a while, but I am a hold out this year. And even though I can still find peaches alongside apples at the farmers' market I'm definitely seeking out Fall ingredients like apples, pears, and winter squashes.

I know muffins aren't necessarily the healthiest breakfast, but I think including The Chia Seed Co chia seeds from this month's Degustabox certainly upped the healthy quotient. I also only used 1/4 cup of honey to sweeten the batter.

I highly recommend splitting them and giving them a quick toast. Smear on a little butter and extra sprinkle of cinnamon. It's the perfect way to welcome a crisp Fall morning.

Local Food Rocks: Apple Chia Muffins

Apple Chia Muffins

Makes 12 muffins

Ingredients

  • 1/3 cup sunflower oil
  • 1/4 cup honey
  • 2 eggs, room temperature
  • 1/4 milk
  • 1 cup shredded apple
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1 3/4 cups whole wheat pastry flour
  • 3/4 cup steel cut oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons chia seeds
  • Salt, to taste

Directions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Grease 12 cups of the muffin tin.
  3. In a large bowl, whisk together the oil and honey.
  4. Add the eggs and beat well.
  5. Mix in the milk, shredded apple, vanilla extract, cinnamon, ginger, and allspice.
  6. In a separate bowl whisk together the pastry flour, baking soda, baking powder, oats, and chia seeds.
  7. Add the dry ingredients to the wet ingredients and stir until just combined.
  8. Divide the batter evenly between the muffin cups. Sprinkle the top of each muffin with a pinch of oats.
  9. Bake for 25 minutes, until a toothpick inserted into a muffin, comes out clean.
  10. Let the muffins cool. Once cooled, serve or store in a container for up to 4 days in the refrigerator. You can also store the muffins in an airtight container for up to 3 months in the freezer.
Yum

Photos by Renato Ghio

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