Friday, January 15, 2016

Day 14 Morning Muffins and Roasted Apple Butter

Morning Muffins and Roasted Apple Butter

1 Cup Rye Flour
1 Cup All Purpose Flour
3/4 Cup Sugar
1 Tablespoon Cinnamon
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
4 grated Carrots
1 peeled and grated Apple
1/2 Cup Currants
Equivalent of 2 Eggs with Vegan Egg Replacement
1/2 cup Apple Butter ( recipe below or buy ready made)
1/4 Cup Canola Oil
1 Tablespoon Vanilla
Water in necessary
2 Tablespoons Walnuts, finely chopped
2 Tablespoons Wheat Germ

1.  Preheat oven to 375. Coat 18 muffin cups with cooking spray or use paper liners
Sifted dry ingredients

2.  Mix flours, sugar, cinnamon, baking powder and soda, and salt in a large bowl.  Stir in carrots, apple and currants. Mix egg replacement, apple butter, canola oil and vanilla in a medium bowl.

3.  Stir into the wet ingredients until just combined.  If the mix is too dry, add a little water.  Mix should be thick.  Spoon into muffin cups.  Combine walnuts and wheat germ in a small bowl.  Sprinkle over the muffins.

4.  Bake 20 - 25 minutes.  The tops should be golden brown and spring back when touched.  Let cool in pans for 5 minutes, then transfer to wire racks to cool completely.

Roasted Apple Butter

8 medium Apples, peeled, cored and quartered
2 Cups unsweetened apple cider (I used a spicy cider)

1. Preheat Oven to 450.  Arrange apples in a large roasting pan.  Pour juice over the apples. Bake until tender and lightly brown, about 30 minutes.  Using a potato masher, thoroughly mash the apples in the roasting pan.
smashed apple
2. Reduce oven temperature to 350.  Bake the apple puree, stirring occasionally, until very thick and deeply browned, 1 1/2 hours.  Let Cool. Scrap into a jar.

Soundtrack  Adventure Club - Calling All Heroes

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