It's time for another SOS Kitchen Challenge entry! This month's (very season-friendly) ingredient is the juicy and versatile forbidden fruit! Bananas! Oh no, wait... *looks up this month's ingredient* Apples! Ricki and Kim have chosen apples for this month's SOS Kitchen Challenge!
What to make? What to make? I wanted to make something with an apple and cinnamon combo - that's all I knew! After much internal debating, I decided to go with Apple Cinnamon Muffins with a crunchy, nutty topping. The original idea was to make them with oat bran, and the first batch did indeedy have oat bran.
Airhead Apple Cinnamon Muffins.
It was so hard to get a decent picture of this muffin! Son of a batch!
The second batch? Nope. Mr. Wing-It and I were having a FRIENDS marathon, and I was making these muffins while we were watching The One With Ross' Tan. Not a good idea because I am not a good multi-tasker! I totally forgot to add the oat bran to the second batch, so when I was going to pour the batter into the muffin pan it was way too runny. Soup muffins? No, thanks. So I added another 1/4 cup of flour which was oddly enough the amount of bran that I left out. *I has the dumbz*
I did remember the oat bran for the third batch - I'm not totally dumb, just a little bit occasionally. Here's the Airhead version with no bran, and the bran variation is below... maybe... if I remember...
UPDATE: I recently updated this recipe to make it super "appley" and extra nutty. Check it out here!
|Airhead Apple Cinnamon Muffins With Nutty Topping|
3/4 cup whole wheat pastry flour
2 tbsp ground flax seeds
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp turmeric
1/4 tsp salt
1/4 cup brown rice milk*
3 tbsp vegetable oil
1/4 tsp almond extract, optional
1/3 cup brown sugar
1 Golden Delicious apple, peeled, cored and cut into 1/4 inch squares
For the topping:
1/4 cup chopped walnuts
1 tbsp brown sugar
1/4 tsp cinnamon
2 tsp maple syrup, optional
1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners and lightly spray each one with cooking spray.
2. In a medium size mixing bowl, whisk together the flour, flax seeds, baking powder, cinnamon, turmeric, and salt. (Thanks for the heads up about the baking powder, Applescosity!)
3. In a small size mixing bowl, whisk together the milk, oil, almond extract, and brown sugar.
4. Pour the wet ingredients on top of the dry ingredients, throw in the diced apple and gently fold until all ingredients are just incorporated. The batter should be fairly thick, but not dry and crumbly. You can add a tablespoon or two of milk if it looks crumbly. Spoon batter into the prepared muffin pan, filling each three-quarter full or all the way full if you like big muffin tops.
5. Sprinkle the chopped walnuts evenly on each muffin top and gingerly press the nutty bits down just a little so that they won't fall off the muffins after they're baked. Stir together the brown sugar and cinnamon and sprinkle all over the muffin tops. I like to drizzle the tops with just a few drops of maple syrup to get them nice and glossy, but that's totally optional. Just use a measuring spoon to gently drizzle the maple syrup all over the nutty tops. One teaspoon per three muffins is plenty.
6. Bake for 22 to 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Makes 6 muffins.
Non-airhead variation: Replace 1/4 cup of flour with 1/4 cup of ground oat bran. They will need a few more minutes in the oven, about 25 to 28 minutes.
* I used my homemade brown rice milk for this, but you can use any type of milk.
* I like using golden flax seeds for light colored baked goods, but you can definitely use regular flax seeds instead.
* I make my own brown sugar by mixing 1 cup of ground turbinado sugar and 2 tablespoons of molasses.
My favorite muffin top! Via icanhascheezburger.com
For the savory part of the challenge, I went with a Gingery Granny Smith Quinoa With Slivered Almonds.
|Gingery Granny Smith Quinoa With Slivered Almonds|
1 tbsp olive oil
1/2 cup onion, chopped
1/2 cup mushrooms, chopped
1 garlic clove, minced
1/2 Granny Smith apple, peeled, cored and cut into 1/4 inch squares
1 tbsp fresh parsley, minced
1/4 tsp salt
freshly ground black pepper
1/2 tsp ground ginger
2 tbsp slivered or sliced almonds
1/4 cup uncooked quinoa
3/4 cup water
1 tsp prepared yellow mustard
1. Heat the oil in a medium saucepan over medium heat. Add the onions and saute for about five minutes or until soft. Stir in the mushrooms and the apple and saute two more minutes. Stir in the garlic and saute for just about 30 seconds.
2. Add the parsley salt, black pepper, ginger, almonds, and quinoa. Add the water and stir in the mustard. Reduce heat to low and simmer for 15 to 18 minutes or until all the water is absorbed and the quinoa is soft and fluffy. If the quinoa is still crunchy you can add more water and simmer it for a few more minutes. Serves 2.
* If you want it to be really appley you can use a whole apple. One half is plenty for my wimpy taste buds. And if ginger scares you, you can start with 1/4 tsp which makes it way milder.
* The slivered almonds give this dish a nice crunch, but you can skip them if you're not into finding crunchy bits in your quinoa.
This recipe also makes a great Acorn Squash stuffing! It's enough to fill two halves.
Well, that's all the appley news I have. In other news, I've been working on some Halloweegan goodies and I'm getting all worked up here! Is it October yet? Only a few more days! Are you planning on getting a little crazy for Halloweegan this year? :)