Every year around this time , the local farms we’ve been getting fresh corn , bushels of beans and beautiful tomatoes , start to wind down and the bright colors of summer are replaced with the lush Autumn hues of apple trees and pumpkins.
My boyfriend has always apple picked with his family . Baskets and baskets full , just waiting to be sliced into a pie , or slathered with peanut butter.
I am new to this apple picking business and of course was excited .So excited I didn’t want to stop picking and ended up coming home with far too many .
On this particular Saturday , the chill in the air and the sight of the leaves changing colors urged me to do something with my bounty .
I based this recipe on my Apple Cinnamon Muffin recipe and altered it to what I had on hand and what sounded good.
The result is a super moist ,fruit filled and cinnamon scented coffeecake like muffin . They are great with a cup of good coffee and would be awesome with vanilla ice-cream or packed in a school lunch bag.
Make these today . The smell alone is worth it.
Apple Cinnamon Coffee Cake Muffins
1 cup white organic flour
1/2 cup rolled oats
3/4 cup brown sugar
1 1/2 tsp baking powder
1 tablespoon cinnamon
2 tbsp sour cream ( or 1/2 cup milk or yogurt)
1/3 cup saffflower oil
1 1/2 cups finely chopped apple
Heat oven to 375.
Combine flour, sugar, baking powder, oats and cinnamon. Add remaining ingredients. Stir until flour is moistened. Spoon into muffin liners or greased muffin tray. Bake 18-23 minutes.Let cool.