Well I am feeling Autumn calling me. Fall to me is leaves, books, knitting, apples and lots of baking. I am starting to refill my freezer with wholesome goodies to bake off as needed. Today I made caramel apple muffins. Full of whole grains, apples and a touch sweet. As with all my muffin, I freeze them unbaked in paper liner and pull out as many as I want and I bake them frozen. While they are baking I make the caramel sauce. The minute they are out of the oven, I make a hole in the top of the muffin with a spoon and pour in some sauce. This way as they cool, they soak up the delish caramel. So what are you hoping to cook this fall? xoxo
Caramel Apple Muffin
makes about a dozen
1 cup whole wheat pastry flour or all-purpose white flour
½ cup oat flour
½ spelt flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda
½ tsp each cinnamon, mace, nutmeg or the spices you like
¾ cup rapadura or brown sugar, not packed
1 cup buttermilk, whole fat is better!!
½ cup oil, I like mild flavored olive oil
2 large apples, cored, not peeled and finely chopped or grated. (I use a food processor to grate my apples)
Pre-heat oven 350oF and set paper liners in muffin tin or use a silicone muffin pan.
In a large bowl mix dry ingredients. In a small bowl whisk wet ingredients together. Chop or grate apples. Add wet ingredients and apples to dry ingredients. You should have a thick but pourable batter. Fill muffin liners ¾ of the way. Bake 20-30 minutes. Until when a toothpick is inserted into the center of the muffin and comes out clean. Immediately with a spoon make a whole in the center of the muffin and spoon in some caramel sauce*. Then let completely cool before unmolding.
In a small sauce pan put 1/3 cup heavy cream, 1 TBL butter, 1/3 cup rapadura or brown sugar, 1 tsp salt and 1 tsp vanilla. Bring to a boil (always keep an eye on the pan, never leave it. It can boil over.) Boil a few minutes till everything melts and it looks a bit thicker.