Happy Monday to you! Did you have a great weekend? We’ve had beautiful weather here in Seattle these last few days so we spent lots of time out and about and enjoying the sunshine. We don’t get these kind of days often in the winter. My in-laws were here as well, so Little A was in heaven having Grandma and Grandpa here for a few days. Huebie and I are chopped liver when they’re around.
We have a very busy week ahead of us as well, so I only have a few posts scheduled for the old blog, but I’ll be on instagram as usual so don’t forget to follow me over there (@tiffanyatouchofgrace).
The recipe I have for you today is pretty darn healthy as far as baking goes. The family loved them so much they’re already half gone. They’re really good for breakfast, but also make a yummy snack. I love the apple flavor that comes through with the applesauce and diced apples, as well as the crunch from the nuts.
Apple Oat and Cranberry Muffins
* 1 large apple, quartered
* 1 1/2 cups whole-wheat flour
* 1 cup old fashioned oats
* 1/2 cup brown sugar
* 1 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 1/2 teaspoon ground nutmeg
* A pinch of ground cloves
* 2/3 cup walnuts or pecans
* 2/3 cup dried cranberries
* 1 cup vanilla greek yogurt
* 2 eggs, room temperature
* 1/4 cup lowfat milk
* 3 tablespoons vegetable oil
* 1 cup applesauce
* 1 teaspoon vanilla
* Parchment paper
* Preaheat oven to 375 degrees.
* Peel and dice 3 of the apple quarters.
* Cut remaining apple quarters into thin slices.
* Combine dry ingredients in medium bowl.
* Add in walnuts/pecans, diced apples and dried cranberries and mix.
* In a large bowl, whisk together eggs, yogurt, milk and oil, applesauce and vanilla.
* Add in the dry ingredients and mix until just combined.
* Cut parchment paper into 4 inch squares and line muffin tin. (You can also use cupcake liners, but be sure to spray or they will stick to the muffins. But the parchment paper is really fun.)
* Divide the batter evenly among the 12 cups.
* Add one of the apple slices on top.
* Bake 25 minutes, or until muffins begin to brown around the edges and are firm to the touch.
* Remove muffins from the tin to wire rack to cool.