Today I decided to make apple chips, which require using a mandolin, and because I cannot find the safety grip I sliced only 2/3's of each apple. One injury is more than enough in a lifetime! With my left over apples I decided to make muffins. The following recipe is adapted from a Martha Stewart recipe found online. With the addition of ground flax seed, spelt flour and yogurt these muffins make a great on the go breakfast. I reduced the amount of sugar by half, and added vanilla yogurt (already sweetened), to replace the buttermilk. When a muffin recipe calls for 250 ml (1 cup) of sugar to yield 12 muffins it is nothing more, in my opinion, than a cupcake in muffin's clothing. I do love cupcakes, but I try not to eat them for breakfast. It is as scandalous, in my mind, as drinking any sort of alcohol before 6:00 pm! 
Healthy Apple Yogurt Spice Muffins
yield:12 muffins
- 250 ml (1 cup) all purpose flour
- 250 ml (1 cup) stone ground spelt flour
- 15 m (1 tablespoon) ground flax seed/meal
- 7,5 ml (1 1/2 teaspoons) baking powder
- 1 ml (1/4 teaspoon) salt
- 5 ml (1 teaspoon) ground cinnamon
- 125 ml (1/2 cup) sugar
- 2 large eggs
- 250 ml (1 cup) vanilla yogurt
- 125 ml (1/2 cup) vegetable oil
- 500 ml (2 cups) apples, peeled, cored, large dice
- 12 thin apple slices* optional
- Grease a muffin tin or line with baking cups.
- Pre-heat oven to 200C (400F).
- Add all the dry ingredients to a large bowl (minus the sugar), and whisk to blend. Add the sugar, and the remaining ingredients to another bowl (minus the apples), and whisk for 1 minute to blend.
- Fold the wet ingredients and apples into the dry ingredients until just combined.
- Divide batter among muffin cups, filling each about 3/4's full. Top each with an apple slice.
- Cook in the center of oven until centre of muffin springs back, and muffins are golden (15-20 minutes).
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