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Warming up for Fall

Apple Butter Muffins
I know its not Autumn yet, but Apple Butter always puts me in the mood for fall foods. I had some Apple Butter on hand and wanted to try it in some muffins. I combined a few recipes to make this very scrumptious recipe and then used the goodness of whole wheat, instead of just all purpose flour. I use half regular whole wheat and half Hodgson Mill's Naturally White all purpose flour. The White flour has not been bleached or bromated, but is in fact wheat, but you wouldn't know it really. I use it in substitute of all purpose flour and you wont know the difference, except that it tastes better than using bleached and stripped flours. These muffins were a big hit with the boys too, so even your little ones can enjoy them. What makes these muffins extra special is the shot of apple butter in the center. Too yummy!

Finished Product

Whole Wheat Apple Butter Muffins

1 cup all-purpose or white-wheat flour
1 cup whole wheat flour
2/3 cup brown sugar
1/4 cup granulated white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 cup apple butter - setting aside 1/4 cup
1/4 cup vegetable oil
1/4 cup milk
2 eggs
Natural Sugar (like Sugar in the Raw, not granulated)

Preheat oven to 400 F. In a large bowl combine the wheat and white flours, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, ground cloves, and ground ginger. In another bowl combine 3/4th cup apple butter, oil, milk, and eggs and mix together. Now add the wet ingredients to the dry ingredients and combine until moistened.

Spoon about 1 heaping tablespoon of batter into greased muffin cups or paper cupcake liners. Then spoon a little apple butter from the reserve onto each muffin. Now finish filling the muffin with batter about 3/4th or so full. Next sprinkle some of the natural sugar onto the tops of the muffins. Bake at 400 degrees F. for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 4-5 minutes then remove to a rack to cool.

And if that is not enough to satisfy the taste for Autumn harvest foods, I have an Apple Butter & Pumpkin Pie in the oven right now. I'll post the photos and recipe of that later.

Enjoy the old fashioned way of things? Interested in the Victorian era? If so have a browse around our other site A Victorian Passage. Updated Regularly!


This page contains a single entry from the blog posted on July 3, 2008 1:30 PM.

The previous post in this blog was Seedless, Coreless, Bloomless Apple of 1906.

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