Over the past few weeks, when I haven’t been busy with homeschooling, rearranging furniture, building towers, or washing and sorting baby clothes, I have been keeping just a little busy in the kitchen!
So far, that looks like…10 pounds of ground beef and chicken (for tacos, chili, casseroles, pasta sauces, enchiladas…); 50 breakfast burritos; and 9 dozen muffins: banana-chocolate chip, pumpkin, and apple-cinnamon.
Our freezer is well-stocked, and I hope it will make mealtimes a bit easier after baby arrives. (I’d also love to get a batch of honey-oat chocolate chip cookies in there too…if I have time!)
The apple-cinnamon muffins were a special request from my husband…
I got the original recipe from Dell’s blog several years ago, and I’ve made them a few times since, but not in the (almost) 3 years that we’ve lived here… Actually, now that I think about it, I don’t think I’ve made them since we lived in California! (Almost 5 years ago.)
But, maybe that tells you just how good they are! And, they are healthy!!
And, as an added bonus, they made the house smell delightfully Fall-ish…always a plus in my world.
1 ½ cups honey
¾ cup applesauce
½ cup oil (I used olive oil)
1 Tbsp. vanilla
24 oz. sour cream
6 cups flour (I used ½ whole wheat, ½ all-purpose)
1 Tbsp. flax seeds (I used ground flax meal)
1 ½ tsp salt
1 ½ tsp baking soda
1 Tbsp. baking powder
3/8 tsp cloves
¾ tsp nutmeg
1 ½ tsp cinnamon
4 ½ cups peeled, chopped apples
Grease muffin tins (I used coconut oil), or line with paper/foil cups.
Cream together honey, oil, applesauce, vanilla, salt, and sour cream.
In a separate bowl, combine flour, flax seeds/meal, baking soda, baking powder, and spices.
Add flour mixture to wet ingredients, a little at a time.
Add chopped apples, and stir until all is moistened.
Fill muffin tins 2/3 full.
Bake at 350* for 12-15 minutes.
Makes approximately 3 dozen muffins.