The door burst open. Two happy little girls burst in, smiles from ear to ear, proudly showing off two perfectly imperfect apples. “Mom, we have apples!”
“Okay, where did you you get those?” I asked.
“From the tree in the front yard – the apple tree.”
“Ummm, we don’t have an apple tree,” I said. (Clearly, we do.) How did I not know this? I do the lawn mowing for heavens sake. I mowed around that tree!
We had moved to a home in the country just three months before. And, in my defense, there are trees, lots of trees. And there were lots of surprises, too. The apple tree was a nice surprise. The others, (mice, water damage, highly-allergen-laden carpet, to name a few) notsomuch. We literally bought ourselves a money pit, complete with “weak trees.” Oak Wilt and Dutch Elm Disease, to be precise… but according to the arborist, nothing a five-figure check couldn’t cover to (possibly help) prevent the loss of the majestic Red Oaks that make the front yard what it was. (GULP!)
So somewhere between pest control, general maintenance and repairs, choosing new paint (which leads to a new fireplace because the footprint of the fireplace will definintely change, and then the carpet will be wrong… and since we’re doing carpet, it makes sense to paint) and mastering the original ’92 John Deere riding mower that we bought with the house, I was so busy dodging issues and face-level tree branches that I never looked up and noticed… our apple tree.
The girls went back outside to play until after dusk. And they brought in more apples, a few shirt-fills, actually. They happily requested Apple Strudel Muffins (one of their favorites) for morning breakfast. Great idea… (after mom’s morning coffee, of course.)
These apple strudel muffins are AWESOME! Light, fluffy, and full of flavor – so good! The strudel topping is optional, but don’t skip it. It adds a wonderfully sweet crunch, and is easy to mix together.
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- 1/3 c. coconut or canola oil
- 2/3 c. applesauce
- 1/8 c. milk (I use coconut)
- 2/3 c. granulated sugar
- 1 1/2 tsp. vanilla
- 2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 2 apples, peeled and chopped
- 1 1/2 T. flour
- 1/4 tsp. cinnamon
- 1/3 c. brown sugar
- 1 T. coconut oil
- Preheat oven to 375 degrees F. Line muffin pan with paper lines, and spray lightly with coconut oil.
- In a mixing bowl, whisk together oil, applesauce, milk, sugar and vanilla. (If coconut oil solidifies, pop your bowl in the pre-heating oven to warm.)
- Mix in flour, baking powder, baking soda and salt. Fold in apples.
- Divide the mixture evenly into 12 muffin prepared muffin cups.
- In a small bowl, mix brown sugar, flour and cinnamon. Cut in oil until mixture and sprinkle over each muffin.
- Bake about 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
- For Mini muffins, bake 15 minutes.
Polka Dot Cupcake Liners, Cooling Grid