We are now just a few days past Labor Day and that means FALL FALL FALL! Well not according to the calendar, but according to this girl it does. I love the fall and even though its still 85 degrees outside I put up all my fall decorations! “It’s hot and humid outside – why do we have a scarecrow on our front door?” That’s my husband talking. I get that same question every year, although it’s not always a scarecrow on that door – sometimes it’s a pumpkin! Every year I tell him, because Labor Day means fall, and fall means pumpkins, scarecrows and yes my fall garland (yes the one with the orange lights) for the railings too! Oh and cinnamon…and nutmeg…and pumpkin pie spice…and delicious apple desserts baking in the oven…and I can’t forget about pumpkin spice lattes!
Since my house is now decked out in all it’s fall glory, it needs those fall flavors and wonderful smells coming from my oven. I love to bake in the fall, I mean who doesn’t? Homemade apple pie right out of the oven, oh my goodness, delicious! Pear crisp, yum! I could keep going, but I wont.
I don’t know about you, but pinterest has been my latest obsession. I spend way too much time looking for recipes that I just have to try. I’ve been coming across a lot of recipes with those fall flavors that I love and I said to myself, stop looking and start baking.
So here I am standing in my kitchen with the pantry wide open as well as my baking cabinet trying to come up with something to make. I see some apples sitting in the fruit bowl that I’m pretty sure have been there for at least a week. They probably aren’t crisp anymore, so I’m not going to eat them. Let’s shred them!
Those apples sitting in that bowl were the start of this delicious muffin recipe. You know what I love about muffins? You can do anything to them. Put anything in the batter, substitute one thing for another, make them big or small. I just love muffins! Especially when they are warm right out of the oven and just slightly under baked.
I used whole-wheat flour for these muffins which is so my new thing to do, but of course if the whole wheat flour hasn’t meshed with your taste buds go ahead and use all-purpose. Those apples sitting in the bowl were galas but use whatever apple you have on hand. Instead of shredding the apples, you can always dice them for a little added texture.
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 tsp. salt
- 1-1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tbsp. baking soda
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 egg
- 3/4 cup apple sauce
- 1/4 cup canola oil
- 1/2 cup milk
- 2 cups shredded apple (about 2 apples)
- Preheat the oven to 400 degrees and line a 12 cup muffin tin with the paper liners.
- In a medium size bowl combine the whole wheat flour, all purpose flour, salt, cinnamon, nutmeg, baking soda, granulated sugar and brown sugar.
- In a large bowl combine the egg, apple sauce, oil and milk. Mix well to combine.
- Stir the dry ingredients into the wet until just combined.
- Add the two cups of shredded apple to the batter and mix well. Don't over mix.
- Bake in the preheated oven for 16-20 minutes.