Upon looking over at the apples in my fruit bowl, I realized they weren’t getting eaten fast enough. I needed to bake them into something quick so I decided to make Apple Cinnamon Brunch Muffins. That, and I had just bought Alisa Fleming’s book “Eat Dairy Free” and wanted to make a treat from it.
The recipe was already already vegan and had high altitude suggestions, so I didn’t need to come up with substitutions for that. But, when I pulled out the ingredients from my pantry I realized that I didn’t have enough light brown sugar. To remedy that I used a combination of light brown sugar, dark brown sugar (which had too strong a taste to use on it’s own), and organic granulated sugar. The mix worked out great, and made muffins that were delicious with vegan sausage and tea.
Apple Cinnamon Brunch Muffins adapted from Wholesome Apple Cinnamon Muffins
1 cup unsweetened non-dairy milk, warmed to room temperature
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 TBS apple cider vinegar
1/4 cup packed light brown sugar
1/4 cup packed dark brown sugar
1/4 cup organic granulated sugar
2.25 cups whole wheat pastry flour
1.25 tsp ground cinnamon, plus additional for topping
.75 tsp baking powder
.75 tsp sea salt
1/2 tsp baking soda
1.25 cups small-diced apple (cored and peeled)
1 TBS light brown sugar
Preheat oven to 400F and line 12 regular-size muffin cups with paper liners. In a large bowl, combine non-dairy milk, applesauce, oil, and apple cider vinegar. Let sit for 10 minutes and then whisk together. In a medium bowl, whisk together sugars, flour, cinnamon, baking powder, salt, and baking soda. Add diced apple and stir to coat. Add dry mixture to wet mixture and stir until just combined. Do not overmix.
Divide batter among muffin cups. In a small bowl, mix together 1 TBS light brown sugar and a generous pinch or two of cinnamon. Sprinkle spiced sugar over muffin batter. The cups will be full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes in the tins before removing the muffins to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 days.
Until next time, happy baking!