i have a dirty little secret. i love the smell of apple spice. and not just any apple spice, i’m talking yankee candle full-on synthetic apple spice. the kind of apple spice that will permeate your skin and hair and cause small children and animals to shy away from you. god, i love it.
but of course, i never buy those candles. for one, i cannot bring myself to enter the scented candle aisle at any store, lest i contract an instant migraine and pass out on the spot. i also think they are totally toxic and no one should ever really breathe that shit in for long.
but alas, i love that apple spice aroma.
which is why these gorgeous, whole grain, low sugar muffins are genius. they qualify as a quick & delicious breakfast/snack AND they make my house smell like i just sauntered into the candle aisle at michael’s. except WAY less toxic.
if you’ve been following my blog for any amount of time you already know about my love affair with spelt. if you’re just joining: i use spelt flour a whole lot in baking. i love spelt because it is essentially an ancient heirloom version of wheat that contains less gluten than modern wheat. it’s deliciously nutty without the bitterness that can be found in whole wheat flour. plus, it is entirely non-GMO! yay!
if you haven’t ever used spelt you can find it at many natural food stores, often in the bulk section. you can also order it online through a number of distributors. you can easily find both whole spelt and “white” spelt, which really can be used interchangeably.
i tend to use white spelt for pancakes, quick breads, biscuits, as a breading for frying, etc. i generally use whole spelt for yeast breads and pizza dough, or when i want a heartier spelt flavor, like these muffins!
speaking of the muffins, you can totally substitute “white” whole wheat or whole wheat pastry flour for the spelt flour in this recipe. heck, you could probably get away with some buckwheat too (must experiment!). you can also substitute coconut oil for the butter or maple syrup for the honey/sugar! make it work for you!
i love these muffins warm from the oven with some butter and apple butter on them. they are also amazing with softened cream cheese + apple butter. SO good.
have you made these? tell me what you spread on ’em!
whole grain roasted apple muffins — original recipe by melissa slate
preheat your oven to 375 F. grease and flour a 12 cup standard muffin tin, or line with baking cups.
in a large mixing bowl, whisk together:
- 2 c whole spelt flour
- 1 t baking soda
- 1 scant t salt
- 1 t cinnamon
- 1/4 t each ginger & nutmeg
in a small mixing bowl whisk together:
- 1 1/4 c whole milk yogurt or sour cream
- 1/2 c raw honey
- 1 large egg
- 1/4 c butter, melted and cooled
- 1/2 t vanilla extract
make a well in the center of the dry ingredients and pour the liquid mixture into it. using a spatula, fold the liquids into the flour mixture until it is well incorporated and no dry pockets remain. the batter will be thick, so use caution to avoid over mixing.
fold the cooled, roasted apples in and divide evenly into your prepared muffin tin.
bake for 15-17 minutes, removing from the oven just when the center of each muffin springs back and seems a little custardy. the muffins will finish baking as they cool.
place on a wire cooling rack and let cool in the muffin tin until the tin is cool enough to handle. remove the muffins and finish cooling on the rack.
serve with butter, apple butter, and/or softened cream cheese.
oven-roasted apples — adapted from nyssa tanner of nyssa’s kitchen
preheat oven to 400 F. should yield approx. 1 1/2 cups.
- 3 medium apples, cored, peeled, and chopped into 1″ chunks
- 1 t cinnamon
- 1/4 t nutmeg
- 1/4 c brown sugar
- pinch of salt
- 2 T butter, cut into cubes
toss the apples with the sugar and spices and arrange in an even layer on a parchment-lined rimmed baking sheet. place chunks of butter on top of the apples at even intervals and bake for 10 minutes. remove the tray from the oven and stir once. return the apples to the oven and bake for 5-10 minutes more, until the liquid bubbles and the apples are softened but still hold their shape.
place on a wire rack to cool.
use them in the muffins or make a double batch and use the remainder in smoothies, on yogurt, or to top your saturday morning pancakes.
the apples can be made up to five days ahead, just store in an airtight container and bring to room temperature before adding to muffin batter.