The day my husband and I decided to hit the orchard was 80-degree weather, but it was a fall activity nonetheless! I was so overzealous about picking apples from the tree that I bagged a whopping 18 1/2 pounds of them. That’s a lot of pie!
I did make one apple pie. The recipe called for 5 apples…only 30 to go. Yeesh.
I found this recipe for APPLE WALNUT MUFFINS in my old South Beach Diet cookbook and modified it slightly. I will warn you, these are dense muffins. I can eat one for breakfast and be perfectly full for a few hours. Don’t expect a Dunkin Donuts-style muffin with those crunchy sugar crystals on top. You’re gonna want to pop these guys in the toaster and top them with a little light butter.
I did learn something when making these. The recipe calls for ¾ cup of buttermilk. I hate buying buttermilk from the supermarket. I always use a few splashes in a recipe and end up dumping the rest after it sits forgotten in the back of my fridge for a few weeks. Did you know that you can make buttermilk at home from skim milk and some vinegar? Who knew? God bless Google.
With that said, I like a hearty muffin. The chunks of apple running through give them just enough moisture and sweetness. They go great with a cup of coffee. I actually had one before my workout on Saturday morning and thought it was the perfect little carb boost to get through an exercise class. Without any white flour, white sugar or excessive amounts of oil you won’t feel guilty taking a break from egg beaters and eating something that feels a little more indulgent.
So, embrace the season. Find an apple orchard. Pick to your hearts content. Come home and whip up some breakfast for the next morning.
* Get cooking. Let me know what you think. Love it? Hate it? I’m interested in hearing your feedback and suggestions.