Fall is, by far, my favorite season all year. Everything about it makes me happy. Being a sophomore in college in an exceptionally pretty area of New Hampshire is one of the best ways to enjoy the changing weather. Leaves are beinging to change and though it's raining, it cannot dampen my spirits about the beauty of fall. One of my favorite activities in all of life is apple picking. There is simply nothing I can complain about when it comes to the sweet smell of apples in the orchard or the juicy crunch of the first bite! And apple cider; liquid happiness. No contest! It has always been a family tradition and am I happy with just one apple picking weekend? Of course not! At least two or three weekends every fall have to be somehow related to apple activities; preferably more :)
A local apple orchard in full swing as you can see! Just the perfect image of fall!
So the first thing I made with some of these delicious apples were muffins to take back to school with me! Delicious and warm way to start off a day!
Apple Pie Muffins
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup unsalted butter, melted
1 teaspoon cinnamon
Muffin Batter
3/4 cup packed brown sugar
1/3 cup vegetable oil
1/2 cup applesauce
1 egg
1/3 cup oats (optional)
1/3 cup golden raisins (optional)
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
2 1/2 cups all-purpose flour (or half whole wheat and half regular)
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups diced firm tart apples
Preheat the oven to 350 degrees. Line a muffin tin with muffin liners or spray with Pam, either way works (but liners are more colorful).
Mix topping ingredients together and set aside.
In a large bowl mix together the brown sugar, vegetable oil, applesauce, egg, and vanilla. In another bowl, mix oats, flour, baking soda, salt, and cinnamon.
Alternate mixing in buttermilk and the dry ingredients to the wet.
After combined, fold in diced apples and raisins.
Scoop batter and fill to the top of the muffin liners.
Sprinkle the yummy topping over all muffins evenly. Be generous :)
Bake for 20-25 minutes or until you can insert a toothpick and it comes out clean.
Let cool for 5-10 minutes and enjoy!
Just a note: The origional recipe did not call for oats or raisins so they are completely optional but delicious! You could also add any nuts you may like as well!
Recipe was based off a recipe by another blogger, a personal favorite of mine and I highly recommend her!
The Hazel Bloom
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