Apples and cinnamon, yum, classic Fall flavors. Even better, when it is use in a muffin with zucchini and no butter. Genius, right? Just in time for our first snowfall this weekend, I selected to bake these yummy treats for our car ride to Alba, Italy.
Swiss Note: since in Switzerland many ingredients are not available, I have modified the recipe to for the Expats 🙂 I made buttermilk by adding some lemon juice to the milk and letting it set for 10 minutes. Gala apples are easy to find, but Granny Smith is a bit tricky…sometimes I find them at Coop or Denner and I make my own vanilla.
Adapted from: Two Peas and Their Pod
Yield 15 muffins, I was able to produce 20
For the Muffins:
2 1/4 cups white whole wheat flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup buttermilk
1/4 cup unsweetened applesauce
1 tablespoon oil
1 large egg
1 teaspoon vanilla extract
1/2 cup grated apple (Granny Smith, Gala or Pink Lady)
1/2 cup grated zucchini, moisture slightly squeezed out
1 cup chopped peeled apple (Granny Smith, Gala or Pink Lady)
For the Topping:
2 tablespoons turbinado sugar
1/2 teaspoon cinnamon
1. Preheat oven to 375F/190C degrees . Line a muffin pan with paper liners or spray with cooking spray. Set aside.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
3. To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
Note-these muffins freeze well.