Recipe: Fresh apple muffins with vanilla yogurt
Great for breakfast on the run, fresh apple muffins are packed with chopped apples. Debbie Arrington
Fall is apple season. For many households, it’s also the busiest time of the year with so many activities (and deadlines).
These apple-packed muffins make a quick breakfast treat or portable midday snack. They’re finely textured and don’t fall apart (good for when on the go). The key is finely chopping (or shredding) the fresh apple. Big chunks can create holes in the baked muffin.
It takes about two large apples for 1-1/2 cups of chopped or shredded. Choose a juicy variety such as a Red Delicious or Gala. The sweeter the apples, the sweeter the muffins.
Fresh apple muffins
Makes 12
2 cups all-purpose flour
½ cup sugar
1-1/2 tablespoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup vanilla or plain yogurt
¼ cup low-fat milk or apple juice
1 egg, lightly beaten
4 tablespoons (½ stick) butter, melted and cooled
1-1/2 cups apple, cored, peeled and finely chopped
2 tablespoons sugar
Preheat oven to 375 degrees F. Prepare muffin tin; grease or line cups. Set aside.
In a large bowl, sift together flour, sugar, baking powder, salt, cinnamon and nutmeg.
In a small bowl, mix together yogurt, milk or juice and egg. Fold in melted butter.
Make a well in the dry ingredients and pour in wet ingredients. Mix gently until batter is just blended. Fold in chopped apple.
Fill cups of prepared muffin tin about two-thirds full. Sprinkle sugar on top of batter.
Bake at 375 degrees for 30 minutes or until tops are golden and a wooden toothpick inserted near the middle comes out clean. Remove from oven and let cool in tin for 5 minutes, then remove.
Serve warm or at room temperature.
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Food in My Back Yard Series
June 17: Help pollinators help your garden
June 10: Battling early-season tomato pests
June 3: Make your own compost
May 27: Where are the bees when you need them?
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May 13: Your plants can tell you more than any calendar can
May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
March 18: Time to give vegetable seedlings some more space
March 11: Ways to win the fight against weeds
March 4: Potatoes from the garden
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Feb. 18: How to squeeze more food into less space
Feb. 11: When to plant? Consider staggering your transplants
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Garden Checklist for week of June 22
Mornings this first week of summer will remain comfortably cool – just right for gardening!
* Water early in the morning to cut down on evaporation. Check soil moisture and deep water trees and shrubs. Keep new transplants and veggies evenly moist. Deep water tomatoes to encourage deep roots.
* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.
* Plant basil to go with your tomatoes.
* Transplant summer annuals such as petunias, marigolds and zinnias. It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.
* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.
* Dig and divide crowded bulbs after the tops have died down.
* Feed summer flowers with a slow-release fertilizer.
* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.
* Avoid pot “hot feet.” Place a 1-inch-thick board under container plants sitting on pavement. This little cushion helps insulate them from radiated heat.
* Thin grapes on the vine for bigger, better clusters later this summer.
* Cut back fruit-bearing canes on berries.
* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.
* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.
* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.
* Pinch back chrysanthemums for bushier plants with many more flowers in September.
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