I was so tired this afternoon that I had to take a nap (which I haven’t done since school began).
Diran came to see me until 6:30 pm and then I had a simple dinner.
Bread dipped in olive oil/balsamic vinegar.
And my grandmother’s crecy soup, that I had in the freezer all summer!
I went to Starbucks to study and then came home… with a baking craving!
And so I made muffins.
Adaptation of Raspberry Muffins
- 1/4 cup Earth Balance buttery spread
- 1/2 cup unrefined cane sugar
- 1/4 cup unsweetened applesauce
- 1/2 tsp vanilla extract
- 1/4 cup almond milk mixed with 1/2 tsp lemon juice
- 1 cup kamut flour
- 1 tsp baking powder
- 1/8 tsp fine sea salt
- 1 tsp cinnamon
- 3 small apples
- Turbinado sugar (optional)
Directions: Preheat oven to 375°F. Line a muffin tin with baking cups (*see note). Peel the apples, cut two in small/medium pieces and grate the last one on the largest grating surface.
With a hand mixer, combine earth balance and sugar until incorporated. Add applesauce, vanilla extract and almond milk and combine with a whisk. In a second bowl, combine flour, baking powder, cinnamon and salt. Add to the wet ingredients and whisk until just combined. Add apples and mix well. Pour the batter in the muffin tins, sprinkle with turbinado sugar and bake for 30-35 minutes, until golden brown.
Makes 10 muffins.
Nutrition facts (1 muffin): 143 calories, 28 calories from fat, 3 g total fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 84 mg sodium, 27 g carbohydrates, 1 g fiber, 13 g sugars, 2 g protein – 8% Vitamin A, 4% Vitamin C, 5% Calcium, 12% Iron
Note: I suggest using baking cups. They will prevent any apple pieces to stay in the muffin tins when you remove the muffins. Also, when touching the bottom of the muffins through the muffin cups (after baking), it might seem like they are not baked enough. They are.
They are incredible! I couldn’t resist and ate two.
Tomorrow = Friday! Happy me will see you then.