Kristi's Apple Muffins


Yesterday I accomplished something I've always dreamed of...

I created my very own bread/pastry recipe.

I almost always tweak or change a recipe to make it my own, but I always use the foundation that was tested and tried by someone else. 

Not this time!

I wanted to test my skills and knowledge by getting a bowl or two and throwing some ingredients in them to make a treat that looked nice, tasted great, and had soft, light texture.

I. Did. It!

These were healthy, clean, almost completely dairy free (-could be-), super light, moist, and just plain amazing. 

So proud of myself! The only baking I ever learned as a child was making box cakes with my dad. (The best times, by the way!)

Since then, I've always wanted to create something simply from my thoughts, tastes, and opinions that others would want to eat.

Try this recipe out and let me know your thoughts!

One bowl:

2 cups pan fried apples (or Amish apple pie filling)
1 1/2 cups unsweetened apple sauce
2 heaping tbsp Greek yogurt
1 egg, room temp
2 1/2 tbsp all natural maple syrup
3/4 cup sugar

Bowl #2:

1 1/2 cups unbleached, organic flour
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp nutmeg
2 1/2 tsp cinnamon

Mix both bowls separately; then add the dry ingredients to the wet. Mix with whisk by hand. Once combined, mix with a spoon until incorporated. (You may need to add just a little more apple sauce if the batter feels to thick.)

Use parchment paper muffin cups; prepare tray with olive oil spray.

Fill with mixture almost nearly to the top of each cup. (Makes 12 easily, could possibly get 6-8 more.)

Bake at 350°F for approximately 20-22 minutes. (Start with 12, then check every 2-3 minutes.)

So moist and full of a very light sweetness. 

And so pretty if I say so myself.

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