Made with juicy red apples and seasoned with cinnamon and nutmeg, let these become your go to fall breakfast staple. Kosher and Free of Dairy, Eggs, and nuts. Plus I will be sharing what B&B I stayed at in Marshall, Texas.
I don't hate pumpkin spice. I really don't. I also don't mind the basic b*ch attire of fall (vegan Uggs anyone?) I am just deathly allergic to pumpkin, and a trip to the ER, that I don't need so much. Enter in the Apple. Fall's original favorite flavor, but maybe forgotten about in recent pop culture. If you hate pumpkin spice with a burning passion and you feel like going all Rob zombie's Texas Chainsaw Massacre on a family, just because they put the pumpkin bread out, please bookmark this blog. Unless I can find an artificial pumpkin substitute, fall will be sans Pumpkin spice latte. Though I will be decorating with them. Maybe skip my videos then.
I created this recipe just a day before fall's start. I was making my meal plans for the high holy days, and I wanted something for Rosh Hashanna breakfast. For those who are not familiar with the holiday, one of the foods we are supposed to eat are apples. What better of a way to wake up from the feast the night before, than sweet apples enveloped in a seasonal muffin.
Also, as promised, I am sharing another part of my recent trip with you. Read (or scroll) to the bottom to see what beautiful B and B Rant and I stayed at after the Amtrak debacle.
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This recipe takes 20 min of prep time, bakes 18-20 minutes and yields 12 medium muffins.
The supplies needed are: measuring spoons, mixing bowl, electric hand mixer, apple peeler and wooden or other stirring spoon. The ingredients (pictured) are 1/2 cup butter, 2 cups flour, sifted, 1 cup pure cane sugar, 1 tsp nutmeg, 1 cup almond or other non-dairy milk, 1/4 teaspoon kosher salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon vegetable or other oil, 2 medium to large red apples, 1 tablespoon pure cane sugar, 2 tablespoons cinnamon.
STEP 1 Preheat the oven to 350 degrees F. Place the butter in a large mixing bowl, combine with the sugar on medium speed. (Originally I had written 1/2 up pure cane sugar and 1/2 brown sugar, but I found after making two batches that I preferred the 1 cup pure cane sugar for its sweetness.)
Step 2 Peel,core and dice the apples. Place in a small or medium sized mixing bowl. Toss with the cinnamon and sugar. Set aside.
Step 3 Place 2 cups of sifted flour into a medium sized mixing bowl, add 1 teaspoon backing powder, 1 teaspoon baking soda, 1 teaspoon nutmeg, and 1/4 teaspoon kosher salt. Whisk to combine.
Step 4 Add the dry ingredients to the sugar and butter mixture in the large bowl. Combine with an electric hand mixer on medium speed. Add the 1 cup non-dairy milk. Then, using a wooden or other spoon, mix in the 1 tablespoon of vegetable or other oil. Last, mix in the apple cinnamon and sugar mixture. Combine with a spoon.
Step 5 Using oil and flour, grease a 12 cup muffin tin. Place an even amount of mixture in each cup. Place in pre-heated oven. Bake 18-20 minutes. Watch carefully, I have found that these burn more quickly than other muffins I have made.
Share your muffins in the comments section below.
You know all those sunny, I had the greatest time on Amtrak. I think it is/is not worth the money articles. Well, mine is a little different. I was thrown off the train due to false complaints that my 13 pound service dog was indeed, a pet.
So there I was, alone, in that dark in some far flung Texas town. The cab companies would not pick up the phone. In the distance, I saw a building with the lights still on. It was the fabulous Ginocchio. They let me in with all my luggage and little Rant by my side. I ordered the best Virgin mojito I have ever had in my life. And the owner and or Manager, Allen, recommended Wisteria, as it was right up the road. I called, they had a room available. And about 20 minutes later, a heroic woman picks me up in a minivan. It was Mary Vassar, the owner of Wisteria Garden.
I was placed in the Great Lake room with a luxurious claw foot tub bath. Mary asked about breakfast and graciously catered to my vegan needs. I was highly stressed. I needed to decide if I would go back home, or continue on my journey. Getting last minute tickets on a holiday weekend is not joke. I just could not help but feel relaxed in that beautiful, Queen Ann style home. Maybe it was the long soak and nicely scented shampoo supplied. Maybe it was a night cigarette, smoked while gently swaying on the upstairs porch swing while the last bit of summer's breeze gently blowing by. It certainly could have been the plush bed covered in the purest white linens. Or it might just have been the hospitality of the couple who own and run the place.
The following morning I was served the classiest breakfast I have ever seen in my life. The homemade, steel cut oatmeal greatly exceeded any expectation I ever could have about what I had previously considered to be a bland breakfast food. Mary even served fresh blueberries and candied pecans as mix ins. The vegan creamer for my coffee came in a beautiful glass piece. I sipped both water and orange juice out of crystal.
I was able to explore a little before my Greyhound bus came thru. I found out that this little gem is situated near downtown where everything seems to close by 10 pm , and open at 11 am. I will be back when I have a bit more time, as several antique stores caught my eye on North Washington avenue, as well as Black Coffee Record, which I was beyond regretful did not open for the day until after I left.
Explore and make a reservation for Wisteria Garden Bed and Breakfast at
Plan your trip to Marshall, Texas
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Vegan Apple Spice Muffins
Prep Time 20 Minutes Bake Time 15-20 minutes Yields 12 medium sized muffins
Ingredients
1 Stick (1/2 cup) Plant based Butter
1Cup Pure Cane Sugar
1teaspoon Nutmeg
1 teaspoon baking powder
1teaspoon baking soda
1/2 teaspoon kosher salt
2 cups all-purpose flour, sifted
1 cup non-dairy milk
1 tablespoon vegetable or other oil
2 Medium Sized Apples
1 tablespoon Pure cane sugar
2 Tablespoons Cinnamons
Directions
Preheat the oven to 350 degrees F. Place the butter in a large mixing bowl, combine with the sugar on medium speed. (Originally I had written 1/2 up pure cane sugar and 1/2 brown sugar, but I found after making two batches that I preferred the 1 cup pure cane sugar for its sweetness.)
Peel,core and dice the apples. Place in a small or medium sized mixing bowl. Toss with the cinnamon and sugar. Set aside.
Place 2 cups of sifted flour into a medium sized mixing bowl, add 1 teaspoon backing powder, 1 teaspoon baking soda, 1 teaspoon nutmeg, and 1/4 teaspoon kosher salt. Whisk to combine.
Add the dry ingredients to the sugar and butter mixture in the large bowl. Combine with an electric hand mixer on medium speed. Add the 1 cup non-dairy milk. Then, using a wooden or other spoon, mix in the 1 tablespoon of vegetable or other oil. Last, mix in the apple cinnamon and sugar mixture. Combine with a spoon.
Using oil and flour, grease a 12 cup muffin tin. Place an even amount of mixture in each cup. Place in pre-heated oven. Bake 18-20 minutes. Watch carefully, I have found that these burn more quickly than other muffins I have made.
Share what you make in the comments below.