After a wonderful Apple Day overlooking the orchard at Sea Cider, smelling and tasting all things apple, including some delicious apple pies, I was inspired to whip up something else apple! I picked up some Okanagan Gala Apples from Rootcellar on my way home Wednesday and used up the rest of my pecan stash at home, along with Island Wheat Flour and Bran I already had stocked in my pantry.
Ingredients (24 muffins)
3 cups flour
1 cup bran
1 tsp baking soda
1 tbsp baking powder
1 tsp salt
1 tbsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1 cup oil
1 cup milk (or almond/soy milk)
1 1/2 cups brown sugar
3 medium apples
1/2-1 cup pecans; reserve 24 nice looking ones for the tops!
- Preheat oven to 400 (convection bake)
- In a “Dry Bowl” mix 3 cups flour and 1 cup bran
- Add 1 tsp baking soda, 1 tbsp baking powder, 1 tsp salt, 1 tbsp cinnamon, 1 tsp nutmeg and whisk thoroughly
- In a ziplock bag, smash 1/2 cup pecans with a big spoon; add to Dry Bowl
- In a “Wet Bowl,” whisk 4 eggs, add in 1 tsp vanilla, 1 cup oil, 1 cup milk (or almond/soy milk) and 1 1/2 cups brown sugar
- Peel, core and chop 3 medium sized apples into small dime-size pieces; mix into Wet Bowl
- Pour wet mix into dry mix and stir thoroughly; this is a less-liquidy muffin mix!
- Divide into 24 lined or greased muffin tins
- Press a full pecan into the top of each muffin
- Bake for 20-25 minutes at 400
- Allow to cool for 5-10 minutes
Variations: You may also choose to blend half of the apple in a blender and mix into your wet mix before adding the apple chunks, or you may choose to more finely chop your apples.