This is the time of year when the freezer can be very full (a good problem to have). If there is deer meat to go in, something must come out. In my case, the many bags of apples I peeled and sliced two months ago! This is a recipe that uses up those apples well and is seriously the best apple cake I’ve ever had – in convenient muffin form. It is also fairly healthy with good fats and whole grains.
These apple muffins are an adaptation of Shelley Adams’ “Joey’s Apple Cake”, found in her first cookbook Whitewater Cooks – Pure, Simple and Real (2005). Shelley Adams is my food mentor (she doesn’t know that) and I have adapted so many of her recipes over the last 12 years. Her recipes have good bones. I have usually adapted them to be whole grain, reduced sugar and sometimes grain-free. This recipe was also altered by making muffins instead of cake (which is quite finicky as it calls for a Bundt pan and the cake always stuck to it). Enjoy!
Whole Grain Apple Muffins (yield: 36 muffins)
3 cups spelt flour (*you can also use 2 cups spelt and 1 cup almond meal OR you can use 2.5 cups spelt flour and 1/2 cup oat bran)
1/2 cup white sugar
1/4 cup brown sugar
3 tsp cinnamon
1/4 tsp cardamom
1 tsp baking soda
½ tsp salt
1.5 cups grapeseed oil
3 Pemberton eggs
3 tsp almond extract
4 cups finely-diced Pemberton-grown peeled and cored apples (I use a Cuisinart and pulse the apples until they are just shy of applesauce texture. They should still have lumps).
Preheat oven to 350C
Blend pureed apples, oil, eggs and sugars in stand mixer. Blend well. Add cinnamon, cardamom, flour, baking soda and salt. Blend well.
Scoop batter into silicone muffin pans (I like silicone pans because the muffins don’t stick).
Bake at 350C for 26 minutes. Cool 15 minutes in pans, then invert onto cooling rack.