Spicy Apple Muffins with a Cider Glaze
Oh yes, the forever fruit. I think the only season I don't associate apples with is winter!
There is nothing like hot, fresh, fluffy muffins in the morning. Or, even as a snack. You don't have to wait for the fall to enjoy these low-calorie treats, especially if you like apples. They are, however, an incentive for the fruit season picking, something to look forward to. The smell, in particular, is reminiscent of the fall and I love it. Think of all of those spicy apples scented candles you see!
I spiced these muffins up with spicy apple chutney from Camella's Kitchen and topped them with an apple cider glaze infused with the same.
The banana takes on the job of eggs and adds moisture without adding an overpowering taste, resulting in some soft muffins. The vegetable oil and apple sauce serve the same purpose, so there is no need to worry about dry textured anything!
Why coat the chunks of apples? This step ensures they don't sink to the bottom when you scoop your batter in the muffin pan.
If you have a spare apple lying around and need a snack of something on the breakfast table, I recommend this recipe.
Ingredients
1 honey crisp or fuji apple
2 tablespoons spicy apple chutney (Camella’s Kitchen)
1 large banana
3/4 cup light brown sugar
Walnuts
2 tablespoons apple sauce
1/2 cup plant milk
1 tablespoon + 1 teaspoon cinnamon
1 tablespoon vanilla essence
1 teaspoon + 1/2 teaspoon nutmeg
1/2 teaspoon + 1/2 teaspoon cloves
Pinch of salt
1 tablespoon baking powder
1 cup + 2 tablespoons all-purpose flour
2 tablespoons vegetable or coconut oil
Glaze:
2 tablespoons spicy apple chutney
2 tablespoon brown sugar
2 tablespoons butter
1/4 cup apple cider or apple cider vinegar
1/2 teaspoon cinnamon
Pinch of salt
Instructions
Dice the apple then toss in a medium bowl with 2 tablespoons flour and 1 teaspoon cinnamon, 1/2 teaspoon cloves and 1/2 teaspoon nutmeg.
In a large bowl mash the banana, then add the sugar, oil, milk, nutmeg, cinnamon, cloves, chutney, apple sauce and whisk.
Sift in the flour, then add the baking powder and salt and mix until just combined - do not overmix. If too thick, add a tiny bit of milk to your batter.
Fold in the coated apples and any dry flour.
Scoop the batter into each cavity until each is about 3/4 full. The muffin tin should be greased and floured. Sprinkle with walnuts or topping of your choice.
Bake at 400F for 20 minutes.
Prepare the glaze. Bring the apple cider and sugar to a boil, then mix in the butter, chutney, salt and cinnamon. Reduce to simmer and mix frequently until the glaze begins to thicken. Set aside.
Rest the muffins for 10-15 minutes before serving, drizzle with the glaze.
Chocolate (5-Seed Butter) and Oreo Baklava
The devil is in the details. I think that applies to this recipe! Finally, some Baklava that should make you feel a little less guilty.
Ever since we met in New York in 2010 I've been in love. Baklava was always my dessert after falafel on St Marks Place in Manhattan. I was always intimidated when it came to making it myself and I think many of you may have felt the same way before, but it isn't that bad! Think of it like making lasagna.
What about the origins? I find that this information is always an important factor for my process and appreciation! I believe credit goes to the Ottoman Turks but I'm pretty sure those versed in Greek food history may beg to differ. Either way, I'm grateful.
One of the most well-known versions consists of layers of chopped pistachios and honey in between the paper-thin dough sheets. I put in a chocolate twist with a dose of 5 superfoods - namely hemp, sunflower seeds, pumpkin seeds, flax and chia. I used a 5-seed butter with cocoa butter from Beyond the Equator.
Even though this recipe does call for added sugar from the Oreos, honey, sugar and granola, it is still way less sugar-packed. Regular chocolate spreads such as Nutella have way more (75% to be exact!) or extreme amounts of honey. The product is also made sustainably, calling for up to 80% less water than another comparable option - almond butter. To top that off, it's dairy-free, nut-free. and doesn't contain eggs! It's lower in carbs so you won't feel as bad about the phyllo dough either. I put a bit of emphasis on using something like this because the texture helps hold the baklava together and the nutty taste adds flavour.
Ingredients
8 - 10 Oreos
1/3 cup 5-seed chocolate butter (I used the one from Beyond the Equator)
1/4 cup + 1 tablespoon honey
1/4 cup white sugar
1/4 cup light brown sugar
2 tablespoons lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 sticks plant-based butter
1 granola bar (two singles)
15 phyllo dough sheets (about 1 packet thawed to room temperature)
1/3 cup + 2 tablespoons water
Instructions
Melt the butter, set aside to cool. Remove the cream from the Oreos and place in a food processor or blender. Add the granola bar and pulse until fine crumbs form. Set aside some crumbs to top the baklava.
In a small bowl, mix the chocolate butter with 2 tablespoons of water and 1 tablespoon of honey until the butter smoothens and thins out slightly, set aside.
Lay each phyllo dough sheet in a greased baking dish and brush evenly with the butter. After every three sheets spoon about a teaspoon of the chocolate seed butter on top and spread thinly with the back of a spoon.
Sprinkle the Oreo and granola mix on top of the chocolate-buttered sheet, cover with another three buttered phyllo sheets and repeat until they are finished. The top sheet will not require filling.
Carefully slice the phyllo dough lengthwise then diagonally. Brush the top with one more coat of melted butter - be sure to get all the corners and be generous with all the sheets!
Bake at 350F for about 25-30 minutes - the edge of the dough should start to brown and crispen.
While the baklava is baking, prepare the honey syrup. Bring the sugars, 1/4 cup water, lemon juice, cinnamon, and nutmeg to a boil. Reduce the heat and simmer for about 5 minutes. Remove from the heat and mix in the 1/3 cup of honey, set aside.
Once the baklava has baked, remove from the oven and pour the honey syrup on top, then brush on what remains. Sprinkle extra crumbs to garnish and allow to cool for 15 minutes.
Tip: If you leave the honey syrup and it starts to caramelize, reheat or add a little more water so it’s not too thick to pour over the baklava.