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Before I dive into this Apple Pie Muffin Recipe and its intentions, let’s touch base on my Paleo Journey a bit.
ALERT: There have been some diversions.
I went on a week long sugar binge filled with ridiculously huge, gooey cinnamon rolls and a few tablespoons of peanut butter and plain M&M’s. It was glorious and hormone driven and I regret nothing!
Then there was Date Night and Memorial Day. I had crunchy, spicy boneless wings, bowling alley nachos, beer, No Bake Cookies, WHITE BREAD. I know! To be fair, it was a hamburger bun, not that poor excuse for a sponge you use on sandwiches at camp.
There were headaches, and severe stomach pains, and remorse here and there, but overall, I am glad I celebrated a few holidays with some of my favorite sweets and got to indulge a little with those close to me. There was also water weight. Yes, beautiful water weight. It’s gone right down since I’ve been back on the Paleo Wagon and I’m still down about 10 pounds.
I know the principle behind a Paleo lifestyle is that we know the shit we put in our bodies is terrible for us, and we are often slackers because of it. There’s no shame in my cheatin’ game at this point, but I do enjoy following the regimen more strictly. I feel sort of like it’s starting at Square One if I do cheat (almost always dessert and never grains), so I’ll probably guilt myself into a firmer pattern.
More frequently than not, I like to make fun breakfasts on the weekend (see previous Cinnamon Roll debacle), and for some reason Thanksgiving was on the mind. I seriously killed it last year and made everything from scratch on my own, including Apple Pie. So I had the idea for an Apple Pie Breakfast Muffin, and then I made it happen.
These were made with Self-Rising Flour which I just happened to have on hand, and I am now sort of in love with. Basically it already has a leavening agent in it, so you don’t add additional salt or baking powder. The apples added a fantastic moisture to the muffin, and you just can’t go wrong with a brown sugar, oat, and butter topping.
They were soft, cinnamony, and the exact representation of Apple Pie in muffin form. I’m pretty proud of these treats, and I hope you try them!
Blogger’s Note: These ain’t Paleo, baby. I initially made these for my kids, but couldn’t blog about them without taste testing. They are great, and I apologize in advance for the sugar. ::hides::
Apple Pie Breakfast Muffins – Muffin base adapted from King Arthur Flour
- 1 1/2 cups Self Rising Flour
- 1/2 cup granulated sugar
- 1 cup diced apple (the smaller the pieces, the better)
- 1 large egg
- 1 teaspoon Vanilla Extract
- 1/2 cup milk or buttermilk
- 1/3 cup melted butter
- 1 1/2 tsp cinnamon
Apple Pie Topping:
- 1/2 stick room temperature butter
- 1/3 cup brown sugar
- 3 tsp cinnamon
- pinch of sea salt
- 1/2 cup steel cut oats, more or less to preference
1) Preheat your oven to 350°F. Lightly grease a 12-cup muffin pan; or line the pan with papers, and grease the papers.
2) Whisk together the flour and sugar, then stir in the fruit.
3) In a separate bowl, beat together the egg, vanilla, buttermilk or milk, and melted butter.
4) Add the wet ingredients to the dry ingredients and whisk until combined; the mixture should remain slightly lumpy.
5) Scoop the batter into the prepared pan, filling the cups about 3/4 full.
6) In a seperate bowl, mix room temperature butter and brown sugar, add oats, cinnamon, and sea salt.
7) Spoon topping onto muffin batter, it’s okay if you get a little messy with it.
8) Bake the muffins for 20 to 25 minutes, until they’re lightly browned. Remove them from the oven, let them cool in the pan for 5 minutes, then remove them from the pan.
These are a great and quick-to-make breakfast muffin that bring a little bit of Thanksgiving back, any time of year.
Hope everyone is having a great beginning of summer, and the kids being out of school aren’t driving you too crazy!