It should be noted that this guest post was supposed to be posted months ago, but I’m a forgetful idiot. Enjoy this lovely post from Nicole and these amazing-looking muffins – I have a feeling they’ll be just as tasty now as they would have been at the end of summer :)
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Hello there Holly’s readers! I’m thrilled that Holly is letting me use her blog real estate today. I’ve been reading healthy living blogs for about 2 years and am very tempted to start my own. Leading up to this post, I had lots of ideas so maybe it’s time…
In the meantime, Jessica was nice enough to post my Dark Chocolate Pumpkin Muffin recipe and now I’m delighted to share a fruity muffin recipe: Summall Blueberry Apple Muffins.
What’s Summall you might ask? Well, it’s half Summer and half Fall.
Last weekend, I was at the Farmer’s Market and my apple guy switched from selling watermelons to big, juicy apples.
Yep – it’s bigger than my breakfast yogurt container.
And then I spotted acorn squash. I hate to be the one to say it, but Fall is around the corner. We’re still enjoying warm sunny days in Madison but when apples and squash start appearing at the market, I know it’s time to unpack my fleece.
But over the past couple of months I’ve bought 4 of these:
By now my fingertips are blue and I’m ready to start talking in Smurf. I need to wrap up the Summer fruit consumption and turn the corner to Fall.
These muffins combine summer fruit and the first baking and eating apples available at this time of year. I’ve adapted the recipe from Leslie Beck, RD – adding lots more blueberries and omitting the sugar. I love to bake but do not have a sweet tooth (*gasp*) – these muffins satisfy a taste for baked goods without the sugar.
Nicole’s Summall Muffins
This recipe makes about 24 muffins. Keep them refrigerated and they are best eaten after a brief zap in the microwave.
2 cups unbleached flour
1 and ½ cups oat bran
¼ cup chia seeds
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
2-3 tsp cinnamon
1 tsp nutmeg
1 cup unsweetened applesauce
½ cup skim milk
1-2 diced apples, roughly chopped, keep the skin on
2 tbsp canola oil
1-2 cups blueberries (or more!)
– Preheat the oven to 375 degrees and grease or line muffin pans.
– In a large mixing bowl, combine the dry ingredients.
– In another bowl, combine the wet ingredients, apples, and blueberries (it’s key to mix dry and wet separately).
– Pour wet ingredients into dry ingredients and fold them together with a spatula (don’t stir or over-mix).
– Bake for 18 minutes or until cooked through (when a knife inserted in the center comes out clean.
I have to give a shout-out to my kitchen helper Kostas. Please don’t tell the Health Department!
Now, if anyone would like to clean my muffin pans coated with exploded blueberries, let me know – I’ll bake you a batch of muffins.
Question: What’s the first sign that indicates the Summer to Fall transition for you?
About Nicole – Living a healthy and happy life in downtown Madison! I love to bake tasty treats and figure out a way to make them a bit healthier while keeping them yummy. When I’m not working in my office or kitchen, I’m walking my labs on the lakeshore path, downward-dog-ing, or running a road race in rural Wisconsin.