About the Recipe
Always enticing to discover new ways to introduce sweetness without the use of refined or cane sugar. Fresh apple cider is plentiful in the Pacific Northwest; it comes unfiltered to have the most robust flavor.
Ingredients
DRY INGREDIENTS
½ cup spelt flour
½ cup oat flour (ground up quick or regular rolled oats)
¼ cup coconut flour
1 teaspoon cinnamon, ground
1 ¼ teaspoon baking powder
¼ teaspoon sea salt, fine
WET INGREDIENTS
2 eggs, large, preferably pasture raised or organic
1/3 cup apple cider, preferably organic and raw
¼ cup plain yogurt, full or low fat
1 teaspoon pure vanilla extract
OTHER
2 tablespoon, butter, unsalted
1 apple, peeled, cored and cut into ¼ cubes
2 tablespoon pecan pieces (optional)
Preparation
Step 1
Preheat oven to 375F.
Melt unsalted butter in a small saucepan on medium low heat until starts to gurgle. Monitor closely until fragrant and light brown (dark brown is burnt).
Please muffin pan with either 6 or 12 on a baking sheet
Step 2
In a medium bowl, add DRY ingredients: flours, cinnamon, baking powder and salt. Blend together with the whisk.
Step 3
In a glass measuring cup, add WET ingredients: apple cider, yogurt, vanilla extract and eggs. Blend with the whisk until combined.
Step 4
Add liquid to the bowl with the flours and fold together with a spatula until just combined.
Step 5
Using a spoon, remove froth from top of butter and discard. Pour in melted brown butter and apples. Fold both into the mixture.
Step 6
Using an ice cream scoop or 1/3 cup measuring cup, fill muffin cups until ¾ full.
Bake at 375F for 16-20 minutes until top springs back quickly to the touch. Let rest for 5 minutes in pan before taking them out.
Baking Tools for Recipe
MUFFIN PAN - silicone or aluminum. If aluminum, brush some melted butter on inside or use silicone muffin cups in tray. Alternatively, scoop batter directly into silicone muffin baking tray.
MEASURING CUPS AND SPOONS
WHISK
SPATULA
MEDIUM MIXING BOWL
GLASS MEASURING CUP
BAKING SHEET to place muffin tray onto