The other day, I decided I wanted to add muffins to the brunch menu. I did this very spontaneously, as I am apt to do, and started throwing ingredients together, because I know no other way to bake.
Initially, I’d thought I might make some sort of peanut butter muffin and I even googled such. I was unimpressed with what I saw, however, and quickly abandoned that idea. My ideas landed on my little jar of almond butter, however, and an idea blossomed. It wound up being a very a tasty idea.
So I present to you– Apple Almond Butter Muffins.
- 3 cups flour (I used 2 cups white, 1 cup whole wheat)
- ¾ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup oil
- ¼ cup almond butter
- 2 eggs
- ¼ teaspoon almond extract
- ¾ - 1 cup milk
- 1 large apple, finely diced (peel left on)
- Preheat oven to 350. Grease or line muffin tins with muffin papers.
- Mix dry ingredients (first five on list) in large bowl. Use a whisk to quicly combine.
- Add oil, almond butter*, eggs, almond extract, and ½ cup milk. (*If mixing by hand, you may want to melt the almond butter a bit to make it easier to mix in.)
- Gradually stir in an additional ¼ - ½ cup milk until desired consistency. You want a batter that is spoonable, not pourable, but as stiff as, say, cookie dough.
- Fold in apple.
- Fill muffin cups almost to the top-- these are big, rounded, beautiful, hearty muffins!
- Bake for 18-22 minutes, until golden on top and baked through.