 1000 Chapel Street New Haven, CT (203) 562-3888 |
"A Vegetarian Restaurant Since 1975"
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Apple Maple Muffins, by Claire Criscuolo, RN
Use local apples and Connecticut maple syrup for a delicious way to
support your community.
Makes 1 dozen
1 Cup organic unbleached all
purpose flour
½ Cup organic whole wheat flour ½ Cup organic granulated cane sugar ½ Teaspoon sea salt 1 Teaspoon baking soda 2 Teaspoons cinnamon ½ Teaspoon ground cardamom 3 Organic eggs, or for a vegan option, use 3 tablespoons Ener-g, plus 2/3 cup tap water ½ Cup olive oil 1/4 Cup maple syrup 1 Teaspoon pure vanilla extract 2 Small local apples, cored and finely chopped 3/4 Cup chopped walnuts
Center the oven rack. Preheat the oven to 375 degrees. In a large
bowl, measure the flours, sugar, salt, baking soda, cinnamon, and
cardamom. Sift this into another bowl. In a separate bowl, whisk
together the eggs or the Ener-g and the tap water, the oil, maple syrup,
and the vanilla, until well blended. Pour this over the dry ingredients
all at once, using a rubber spatula to scrape the bowl, and using a
spoon mix lightly to combine. Add the chopped apples and walnuts and
stir well to combine. Spray a muffin tin with non-stick cooking oil
spray. Spoon about 1/3 cup batter into each muffin tin. Bake on the
center rack of the preheated oven for about 22 minutes, until a cake
tester inserted into the center of a muffin comes out clean. Remove from
the oven and turn out onto a platter. Cool to room temperature before
storing in a covered container for up to two days.
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