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  • Writer's pictureDawn Hames

Apple Spice Muffins

It’s once again apple season. I am fortunate to have an apple tree, and they are mostly ready, and some are already overripe. It’s earlier than usual. The crops in the field are beginning to turn golden, and soon we will be swathing. The zucchini and spaghetti squash plants in the garden, are beginning to yield their vegetables. Today I pulled a few beets, and some fresh dill, and made a big pot of borsht, and a pan of apple crisp, both recipes have been previously printed in this newspaper.

Here is another apple recipe that is perfect for school lunches or a crew of harvesters. When you are slicing the apples, be sure to leave the peel on, as that is where many of the beneficial nutrients are. Apples are a good source of beneficial fiber. They have also been shown to aid in weight loss and help balance blood sugar, so be sure to eat them raw as well. Apples contain malic acid which has been shown to clean the liver. Oats and flax seeds both contain beneficial fiber. Ginger is anti-inflammatory, and cinnamon helps to balance blood sugar.

Apple Spice Muffins

1 cup unbleached flour

1/2 cup ground flax seed

1/2 cup ground oat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt (optional)

1/2 teaspoon ground ginger

1 teaspoon cinnamon

1 egg

1/3 cup olive oil or real butter

3/4 cup water or milk

3/4 cup packed brown sugar

1 cup grated apple

Preheat the oven to 375 degrees. Line 12 muffin tins with paper, or grease well. In a mixing bowl add all the dry ingredients including the spices. In a second bowl mix together the wet ingredients including the eggs, butter, water, or milk, and stir well. Add the wet ingredient mixture to the dry and stir until just mixed, do not over-stir or your muffins will be tough. Stir in the grated apple. Bake at 375 degrees for 30 minutes.

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