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Recipe: Apple Apricot Walnut Muffins

Anna Louise Dodds

Author: Anna Louise Dodds

Article:

This is a simple and delicious recipe using in season apples.

• The whole wheat flour and apples add necessary dietary fibre.

• The walnuts provide protein and omega 3 fatty acids important for the immune system.

• The apricots add wholesome sweetness so the sugar content can be reduced.

• Sucanat is a whole food sweetener that is simply dried sugar cane juice. It is great to use in baking and much better for you than white or brown sugar as it is far less refined and so still contains nutrients such as iron, calcium, vitamin B6, potassium and chromium, which helps to regulate blood sugar.

• Cinnamon is a warming spice that aids digestion.

• Buttermilk and yogurt add moisture and goodness to the recipe so that the amount of butter used in the recipe can be decreased.

2 cups wholewheat flour

2 tsp baking powder

½ tsp salt

1½ tsp cinnamon

½ cup sucanat

½ cup butter, room temperature

1 egg

3/4 cup buttermilk + 3 tbls water

(OR 2/3 cup plain yogurt + 1/3 cups water)

2 tsp vanilla

1 cup apple

2/3 cup dried apricots

½ cup walnuts

(1) Grease a 12 cup muffin tin with butter

(2) Preheat oven to 375 degrees

(3) In a large bowl, beat together butter and sucanat. Butter should be room temperature and cut into small pieces so it’s easy to blend.

(4) Add in the egg and beat well. Next, add the buttermilk or yogurt, water and vanilla.

(5) Cut up the apple into small pieces. Leave the peel on for added fibre. Also dice the dried apricots and roughly cut up the walnuts. Add all into the butter/egg mixture and stir.

(6) In a medium bowl mix together the flour, baking powder, cinnamon and salt.

(7) Add the flour mixture to the butter/egg mixture and stir until just combined. Do not overmix or the dough will become tough.

(8) Spoon in to the prepared muffin tins and pop immediately into the warm oven on the middle shelf.

(9) Bake for 20 – 25 minutes. Rotate the trays from front to back half way through the baking time to ensure even baking. The muffins are ready if they spring back when lightly poked, or when a clean toothpick is inserted and comes out clean.

Anna Louise Dodds is a registered holistic nutritionist practicing in Nanaimo. She works with diet to address health issues, teaches healthy cooking and baking and even gets people started on their own vegetable gardens. She can be reached by calling 751 9751.

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This entry was posted on Sunday, February 25th, 2007 at 9:12 pm and is filed under HEALTH & WELLNESS. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Synergy Magazine: Vancouver Island, BC, Canada