Apple season is upon us. We can either go to the orchards and pick our own apples or visit a store selling fresh apples. Every year, I make plans to go to an orchard, but eventually end up buying them from a grocery store.
It is amazing how many varieties (new and existing) are available today. I remember growing up with just Red Delicious apples each fall or just for Christmas. You see, we were the poor cousins in our little town and mostly only got apples as treats at Christmas time.
I do not really know one from the other other than they are sweet, tart, soggy or crisp apples. I prefer sweet, crisp ones for eating and tart ones for baking. Nothing beats Granny Smith for Apple Pies!
There was this big to do about apple juice having arsenic. Hopefully, there isn’t enough to sicken a person in the seeds of the fresh apples, because I throw a small apple in when I make vegetable juice. My main concern is they are not contaminated with salmonella, as there are so many food recalls for almost everything these days.
I wanted to make something today, just wasn’t sure what because I had just bought a 3-lb. bag from TJ’s. I have a recipe for Apple Coffee Cake, but wanted something different. This recipe started out as a coffee cake, but turned into sort of a bread. I decided at the last minute to bake it in muffin cups and put the left-over in a small pan, instead of using 8 cups of a 12-cup muffin pan.
One of these days, I will think of something besides muffins! These make a nice breakfast or brunch muffin.
Apple Pecan Pie Muffins
1 cup gluten-free self-rising mix of your choice
1/4 tsp baking soda(only if mix does not contain it)
1/4 tsp baking powder* (non aluminum)
1/2 tsp vanilla powder (or 1 tsp vanilla extract)
1/2 tsp cinnamon
1/4 tsp apple pie spice
1/3 cup fat free half and half (or milk)
1/4 cup egg substitute (or 1 egg)
4 Tbsp. unsalted butter
1/4 cup Splenda brown sugar blend (or 1/2 cup brown sugar)
1 medium sized sweet apple (2/3 cup diced)
1/4 cup chopped pecans
1 tbsp Turbinado Sugar
*( I like a little extra rise)
Preheat oven to 350°F. Line 8 cups of a 12 cup muffin pan with cup cake liners.
Prepare Wet Mix
Peel, core and dice apple. Melt butter in a medium skillet over medium heat. Add apples, pecans and brown sugar sweetener. Cook for about 5 to 6 minutes. Remove from heat and allow to cool.
Prepare remainder of ingredients
Whisk all other ingredients together in a mixing bowl, except egg and half and half.
Stir in Wet Mix and egg. Stir in milk or half and half as needed.
Divide batter into prepared cup cake tin
Bake for 20 to 25 minutes until lightly browned and toothpick comes out clean. Remove from oven, remove from pan and allow to cool.
Serve warm or at room temperature. Enjoy
Servings: 8 Yield: approximately 8 muffins
Nutrition Facts as prepared
Nutrition (per muffin): 152 calories, 2.9g monounsaturated fat, 1.1g polyunsaturated fat, <1g linoleic acid, 4g saturated fat, 8.7g total fat, 16mg cholesterol, 16.2g carbohydrates, 1.5g fiber, 14.7g net carbohydrates, 2.8g sugar, <1mg stigmasterol, <1g starch, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g sugar alcohols, 0g maltose, 115.7mg sodium, 90.9mg potassium, 2.7g protein, 54.8mg calcium, <1mg iron, 218.9IU vitamin a, <1mcg vitamin b12, <1mg vitamin b6, <1mcg vitamin k, <1mg zinc, <1mg thiamin, 2.5mcg selenium.
Increase cinnamon to 1 full tsp or Apple Pie spice to 1/2 tsp, if you like a more intense flavor