Friday, February 21, 2014

Apple Crumble Muffins




I'm a huge lover of almond extract so I wanted this muffin to feature that sweet, rich flavor. I love the little bites of apple and the crunchy crumble topping. The apple slice on top was decorative at first, but turns out it tastes like a sweet dried apple after it bakes, so that was a win. You could make these dairy free by substituting coconut oil and you could omit the almond extract or replace it with vanilla. Adding cinnamon in the muffin or in the crumble would be delicious too!

This weekend I'm going to paint our office wall charcoal gray, plan a big shelving unit for our living room, try to sell stuff on craigslist or just accept it and donate to goodwill, and visit Current Boutique where I have store credit. I'm trying to "overhaul my relationship with money" inspired by this post and a big part of that for me is shopping way less, finding inspiration in other ways and filling my time by working on house or creative projects. I don't make a ton of money as a teacher, but whatever money I make is good money and I need to stop giving it away to all of my shoes! Plus, it's way more important to build up savings for so many reasons (emergency cushion, future baby, house issues, a gluten free bakery that costs a bazillion dollars to open...)

Have a good one, and shop for me!
Mollie

Apple Crumble Muffins
makes 12

Apple Muffin Batter
2 eggs
1/2 C honey
1/4 C butter melted
1/4 C water
1 1/2 tsp gf almond extract
3 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
1 apple- slice into quarters and peel 3/4 of it. Chop the peeled sections into cubes
Leave the skin on and slice the remaining 1/4 piece into apple slices to place on top of the muffins (optional)

Crumble Topping
1 C blanched almond flour
1/2 C arrowroot starch
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp vanilla
2 T butter melted
2 T honey

Preheat the oven to 350 and line a muffin tin with paper liners
Whisk the eggs, honey, cooled melted butter, water and almond extract
Mix in the blanched almond flour, salt and baking soda
Mix in the peeled and cubed apple pieces
Use an ice cream scoop to fill the paper lined muffin tin
Make the Crumble Topping by whisking the butter, honey and vanilla
Mix in the blanched almond flour, arrowroot starch, salt and baking soda
Top the muffins with a big spoonful of the Crumble Topping
Press down on the top of each muffin
Bake for 25-30 minutes until slightly browned and cooked in the center

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