Apple Muffins

February 21, 2017 By

These muffins are packed with yummy ingredients and go together quickly once you have your 1 cup of fresh apples, diced.

Apple Muffins
These muffins were inspired from a recipe from one of my favorite cookbooks. I added a little almond flour and used caramel stevia.
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Ingredients
  1. 1 cup Silk almond/coconut milk or milk of your choice
  2. I cup peeled and finely diced apples
  3. 2 1/2 Tbsp coconut oil
  4. 1 Tbsp ground flax
  5. 1 1/2 tsp pure vanilla extract
  6. 5 drops of liquid caramel stevia
  7. 2 cups of spelt or all purpose flour
  8. 1/3 cup of almond flour
  9. 1/2 cup coconut sugar
  10. 2 tsp baking power
  11. 1/2 tsp cinnamon
  12. 1/2 tsp salt
Instructions
  1. Preheat oven to 350 degrees. Place cupcake liners in muffin tin. Spray coconut cooking spray into each paper liner.
  2. Add first 6 ingredients in small bowl and stir. Let sit for at least 5 minutes
  3. Combine remaining ingredients in a larger bowl and stir.
  4. Add wet ingredients.
  5. Mix until all ingredients are mixed well.
  6. Fill batter into muffin tin. (I used a small cookie scoop - 2 scoop of batter fills each cup evening)
  7. Bake for 20 minutes or until a toothpick comes out clean. Cool on rack for 10 minutes before removing.
Adapted from Chocolate Covered Katie
Adapted from Chocolate Covered Katie
Deliciously Inspired http://www.deliciouslyinspired.com/
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Read why buying organic apples is important

Here are a few more recipes using apples:

Stuffed Apples

Apple Blueberry Steel Oats

Here is one of my favorite kitchen tools:

Medium Cookie Scoop

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Thanksgiving 2014

November 21, 2014 By

Thanksgiving 2014 - Pilgrims

I’m putting together my list for next Thursday and thought I’d share a few recipes I’ll be using.  The Overnight Rolls Recipe is from Trisha Yearwood  and I love it.  I’ll be making the dough and baking these this weekend, then place in the freezer until they are popped back  into the oven to warm up for Thanksgiving..  This is the easiest yeast roll recipe I’ve ever made and they taste like my Grandma Leona used to make.  I’ll also be making my pie crust dough this weekend, patting into discs and then wrapping in saran wrap and foil for the freezer.  These will go into the refrigerator to thaw a day before pie baking time.  In addition to our pumpkin pies, I’ll be making this Caramel Upside Down Cake which was tweaked from a 1940’s cookbook of my Grandma Bertha.

Menu:  Roasted Turkey, Stuffing, Mashed Potatoes, Gravy, Sweet Potato Casserole, Yeast Rolls, Butter, Cranberry Sauce, Caramel Upside Down Cake, Pumpkin Pie and Whipped Cream

Here is the schedule (I’m doing this more for me than you)

90% of grocery shopping is done

Turkey is in freezer defrosting

This weekend – Make yeast rolls and pie crusts for freezer, Set table

Monday – Last few shopping items

Tuesday – Pie crusts – freezer into refrigerator to thaw

Wednesday – Make pumpkin pies,  caramel upside down cake, whipping cream, and sweet potato casserole

Thursday – Take rolls out of freezer, Turkey goes into oven at 10 a.m., Make stuffing, Cook green beans, mashed potatoes, gravy cranberry sauce, butter and salt/pepper on the table.

Cooking is one way of expressing love to my family.  I pray you have a blessed Thanksgiving.

Apple Cake - finished
Caramel Upside Down Cake

Pie Crust - discs
Pie Crusts shaped in circles and wrapped for freezer.

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Apple & Yogurt Breakfast Combo

November 2, 2013 By

This is probably the shortest post I have created on the blog.  It is very easy as a blogger to fret over the words, the pictures, are my directions clear?, etc.   When I was making my breakfast this morning I challenged myself to write a post in under 15 minutes.   I wanted to share it with you because it has protein from the almond butter, macadamia nuts and greek yogurt, whole grain from the granola, and the good-for-you nutrients from the apple.

 Apple & Yogurt Breakfast

 

Apple & Yogurt Breakfast
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Ingredients
  1. 1/2 Apple sliced - I used an organic honey crisp
  2. 1 Tbsp of almond butter - I used Justin's brand
  3. 1/2 cup of Fage Plain Greek Yogurt
  4. 2 tsp of strawberry fruit spread
  5. Sprinkling of Granola
  6. A few dried blueberries
  7. A few chopped nuts - I used raw macadamia nuts
Instructions
  1. There are really no directions. I just layered the ingredients for the yogurt.
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Note:  To add a little extra sparkle – I did a light dusting of pink colored sugar.  (I know not nutritious but I did it anyway – there’s not enough to hurt anything plus sparkle is good.)

What is your favorite nutritious breakfast to make?  Maybe we can give each other some new ideas.  Okay time is up – I’m pressing publish.

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Recipes and Ramblins with the Tumbleweed Contessa

Recipes and Ramblins with the Tumbleweed Contessa

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