It’ s November. The leaves are finally a vibrant shade of red and the air is nice and crisp. After all this time I can finally pull out my boots and sweaters without worrying about the weather being too hot. My cats are going crazy with the leaves that have fallen outside and will sprint across the yard to jump into a pile. And of course with the weather being so nice we’ve already begun to use our fire pit and sip apple cider.
Speaking of apples, they’re an autumn fruit so I’ve been using as many apple recipes as possible until Thanksgiving comes. The previous post was a delectable apple pie and be prepared because I have many more apple recipes coming your way.
Which brings me to these muffins. Soft, moist, apple chunks in every bite, a kick of cinnamon here and there, what more could you want with a muffin? Besides a cup of coffee and a cat on your lap, you don’t need anything else with these scrumptious little guys.
To tell you the truth, I had a panic attack about these muffins. You see, I write and edit my posts before adding pictures. The snaps I took of the muffins were still on the camera so I was doing my normal blogging routine, but when I put the memory card into my computer there were no photos of the muffins.
……………………………………..(insert crying here)………………………………………………….
My mom deleted the photos yesterday when I was sick, and here I am today trying to blog about them…basically I had a meltdown because after I took the photos of the muffins I ate them. Well my family helped but those little bread buddies were gone in a couple of days, and I have zero DSLR photos to show for it.
Except for a snap I took on my iphone. Thank goodness for technology, right?
So after explaining the trauma these baked goods brought this morning I’ll leave you to read the recipe. I hope you enjoy them.
- 4½ c. freshly milled whole wheat flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. salt
- 2 Tbsp. ground flax seed + 6 Tbsp. warm water
- 3 tsp. cinnamon
- ½ tsp. nutmeg
- 2 c. almond milk
- 1 cup olive oil
- 1 cup honey
- 1 c. chopped pecans
- 2½ c. large apples (green or red, whichever you prefer)
- Peel and cube your apples and set aside.
- Mix dry ingredients in a large bowl.
- Pour apples and pecans into your dry ingredients and coat well.
- This prevents your nuts and fruit from sinking to the bottom of the batter. Add wet ingredients to dry and stir until combined.
- Pour into greased muffin cups.
- Bake at 350F for 20 minutes or until a toothpick inserted in the center comes out clean.
I hope you have a wonderful day and I hope the weather is beautiful where you are. 🙂
Much Love,
Katherine Marie
My Bible Verse For Today:
“For this reason, since the day we heard about you, we have not stopped praying for you. We continually ask God to fill you with the knowledge of his will through all the wisdom and understanding that the Spirit gives,”
Colossians 1:9
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