Fall is harvest time for the freshest and tastiest apples and zucchini. Here is an easy recipe for breakfast or an afternoon break. I add minced raisins and toasted walnuts and flavor with pumpkin pie spice. The topping is more fresh apple wedges tossed in brown sugar and cinnamon. COOKS NOTES: Use a paper towel to absorb excess moisture in the grated apples and zucchini before adding to the batter. Use a Jumbo/Texas sized muffin pan for 8 muffins or (my favorite) short crumb cake baking paper cups, no muffin pan needed, to also make 8. —Lorraine Fina Stevenski
1- 1/2 cups
white whole wheat flour
light brown sugar, or stevia brown sugar blend
pumkin pie spice
toasted walnuts, chopped
medium zucchini, skin on, remove seeds, grated and then pressed in a paper towel
medium, Honeycrsip apple, peeled, cored , grated and then pressed in a paper towel
medium, Honeycrisp apple, remove skin, core and then cut into 1/4" slices
light brown sugar
pumpkin pie spice
sprinkle of cinnamon sugar on each muffin
In This Recipe
Preheat the oven to 350 degrees. Line 8 Jumbo muffin cups or arrange 8 short crumb cake baking cups on a half sheet pan.
MAKE THE BATTER: In a large mixing bowl whisk together all the dry ingredients. In a medium mixing bowl, whisk together all the wet ingredients. With a rubber spatula, add the wet ingredients to the dry ingredients and stir just a few times. Gently stir in the raisins, walnuts, shredded zucchini and shredded apple. Stir just until combined. Set aside while making the topping. (This rest period gives the batter a chance to hydrate the flour and flax and the baking powder to start activating)
MAKE THE TOPPING: In a small mixing bowl, toss the apple wedges, brown sugar and pumpkin pie spice.
PUT IT ALL TOGETHER: Fill each muffin cup almost to the top. Arrange 3 apple wedges on top of each muffin. Sprinkle with cinnamon sugar. Bake for 18-20 minutes or until a tester comes out clean. The muffins will look shiny and wet when done. Cool slightly and then serve warm.