Fall isn't official until tomorrow but it's definitely been in the air lately and I love it!
It has always been my favorite season. When I think of fall, I envision beautiful foliage, long walks in the forest, pumpkin patch and Halloween. As far as food, I hope you like apples and pumpkins because you will see a lot of recipes featuring them in the next few weeks. We'll start with these double apple muffins. Double because I use both applesauce and chopped apples in the batter. The spices are subtle and highlight the apple taste perfectly. Eat one with a spiced pumpkin latte and you are in fall heaven!
Makes 12-15 muffins
2 ¼ cups all-purpose flour = 270 g de farine1 cup sugar = 180 g de sucre
1 teaspoon baking soda = 1 cuillère à café de bicarbonate de soude
1 teaspoon baking powder = 1 cuillère à café de levure
1 teaspoon salt = 1 cuillère à café de sel
2 teaspoons cinnamon = 2 cuillères à café de cannelle en poudre
Dash ground nutmeg = une pincée de noix de muscade râpée ou en poudre
Dash ground cloves = une pincée de clou de girofle en poudre
1 ½ cups applesauce (no sugar added) = 330 g de compote de pommes (sans sucre ajouté)
2 tablespoons canola oil = 2 cuillères à soupe d'huile végétale
2 eggs, lightly beaten = 2 oeufs, légèrement battus
1 large or 2 small apples, peeled and chopped = 1 grosse ou 2 petites pommes, épluchées et coupées en morceaux
Preheat oven to 350°F/180°C. Grease muffin tins and set aside.
In a large bowl, stir together flour, sugar, baking soda, baking powder, salt and spices.
Mix in the applesauce, oil and eggs. Blend very well and beat with a hand-mixer at high speed for about 2 minutes. Fold in chopped apples.
Pour batter into prepared muffin tins and bake for 18-20 minutes. Remove from tins and cool sightly on wire rack before serving.