Alisa Fleming ~ Over the summer, I reviewed a new seasonal cookbook, The Blooming Platter. As summer gives way to fall, I find myself peaking inside this creative collection of recipes once again, looking for something that offers the warmth and depth of flavor that I love this time of year. After just a few minutes, I found what I was looking for, muffins infused with apple, and topped with a walnut-oat streusel. The author, Betsy DiJulio, calls them "Farmstand" Muffins, I call them the perfect autumn comfort food.
I love using Gala apples in recipes like these; they have a nice natural sweetness (so I can get away with less sugar), hold up very well in baking, and my local grocery stores typically carry the organic variety. Apples have repeatedly made the Enironmental Working Group's Top Pesticide List (this year they are actually #1!), so I recommend buying organic or spray-free apples whenever possible.
If you prefer a sweet-tart muffin, good 'old Granny Smith Apples will go nicely in this recipe. For a modern twist, seek out Jonagold or Jonathon apples; they are sweet-tart, but not as puckering as Granny Smiths. Again, try to stick with pesticide-free apples, no matter the type. Now, with an apple in hand, enjoy this recipe …
Summary: Recipe by Betsy DiJulio, author of The Blooming Platter: "Fresh picked autumn apples are especially good in these muffins. But you can enjoy them any time by substituting whatever fruit is in season. Any type of chopped nuts may be used in place of the walnuts as well."
Diet type: Vegan, Dairy Free, Egg Free, Peanut Free, and optionally Soy Free
Number of servings (yield): 12
Photo and recipe from The Blooming Platter - reprinted with permissions from the publisher. Article by Alisa Fleming, founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.