Fall baking: muffins and carmel apples, oh my!

October 25, 2011

Pumpkins are all around us and I can’t help but love the “welcome” into the baking season.  I and never really knew there was a “baking season” until a few years ago at the end of summer when my husband decided to bless me with a stand mixer.  I gripped my cart, white knuckled, giddy and excited, searching the Costco isles for the big box to put into my cart.  Sadly I was informed that this seasonal item wasn’t due to make its appearance until fall.  ((big sad face))

That memory is distant now however as I gleefully have been cooking, baking and preserving and totally neglecting my blog ((sigh, sorry about that)).  I come with a peace offering: some yummy recipes to try!

Grain free apple flax muffins from Kitchen Stewardship

I didn’t have enough flax seeds to complete the recipe so I added in whole wheat flour to make up the difference and they were great.

Homemade Carmel and Apples from Frugal Granola

This recipe reminded me a lot of the carmel rolls my mother in law makes.  It was quick and easy.  Next time I will cut the amount of cinnamon in half.  The lack of a photo shows that we were too excited to try it to remember to take a picture ;) .

Carrot Muffins from the Joy of Baking

These are great and I made just a few tweaks to the recipe to make it even more healthy.  Here is how I made them:

1/2 chopped almonds (or pecans or walnuts)

2 cups grated raw carrots (about 2-3 peeled carrots)

1 large apple, peeled and grated

2 cups whole wheat flour

1 cup raw honey

3/4 t baking soda

1 1/2 t baking powder

1/4 t real salt

1 1/2 t ground cinnamon

1 cup coconut (I used unsweetened but you could also use sweetened)

3/4 cup coconut oil (or you could also use safflower or canola)

3 large eggs

1 t vanilla extract

Cream cheese frosting:

1/4 cup unslated butter at room temperature

4 ounces of softened cream cheese

3 T powdered sugar

1/2 t vanilla extract

Mix all wet ingredients and dry ingredients separately and then mix the two together until just moist.  Scoop into muffin cups until 2/3 full and bake at 350 degrees for about 20-25 min or until a toothpick comes out clean.  Remove from muffin pan and allow to cool.

Top with frosting if desired (and really, why wouldn’t you?)

To make the frosting: simply mix the butter and cream cheese together until smooth. Add the sugar and vanilla and don’t forget to lick beater!

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