Whole wheat apple cinnamon muffins with molasses

Apple cinnamon muffins with molasses

I always loved the smell of our house in the fall. We’d arrive home from school to the warm spicy smell of homemade pickles cooking on the stove and fresh muffins cooling on the counter.

My mom baked a lot with apples and I grew up eating apple pie with Sunday supper, apple dumplings, apple sauce and lots of apple crisp.

Apple cinnamon muffins with molasses

When I was little we had the greatest crab apple tree in our back yard. It was always laden with apples and each year mom would make spiced crab apples and crab apple jelly.

On apple picking day we’d climb the tree and give it a good shake while my brother Michael, wearing an old Harbour Bridge Authority hard hat of my great uncle’s, would dash under the tree and gather the apples in a bucket.

Apple cinnamon muffins with molasses

One day the tree just fell over.

We watched it fall, as though it was laying down for a nap.

It turned out the roots had rotted, leaving a hollow spot in the ground like a little nest in the roots. There in that little hole were a bunch of oyster shells. We later found out that the previous owners of our house used to bury them around the tree as fertilizer.

If you love baking with apples give these apple cinnamon muffins with molasses a try. They’re light and moist and not too sweet.

Apple cinnamon muffins with molasses

Adapted from Table For Two

Makes 12 regular sized muffins

  • 1 cup flour
  • ½ cup whole wheat or spelt flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • ½ cup buttermilk or sour milk*
  • ½ cup Grandma Fancy Molasses
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 cup canola, grape seed or olive oil
  • 2 cups peeled and chopped apples (about 2 medium apples)
  1. Preheat oven to 400 F and grease muffin pan (or line with muffin cups).
  2. In a large bowl, whisk flours, baking powder, salt, and cinnamon.
  3. In another bowl, whisk together buttermilk, molasses, eggs, vanilla, and oil.
  4. Make a well in the dry ingredients and pour in the buttermilk mixture. Stir gently until almost combined.
  5. Add the chopped apples and gently fold them into the batter.
  6. Spoon batter into prepared muffin cups and bake for 15-20 minutes.

*To sour milk, add ½ Tbsp. of vinegar to your measuring cup and fill to the ½ cup mark with milk. Let sit 5 minutes.

We have loads more apple recipes in our e-book: Cooking with apples

Cooking with apples - nine recipes for sweet and savoury dishes made with apples

Apple dumplings in sticky molasses toffee sauce

apple dumplings in a sticky molasses toffee sauce

I had to scrape ice off my windshield this morning.

I’m thinking, may be it was just a bad dream and our rush to the school bus at 7:30 this morning really didn’t include dealing with ice on the windshield.

apple dumplings in a sticky molasses toffee sauce

It was a shock, like a bonk on the head.

That, my friends, was s a turning point for me. It’s time to put my summer clothes away and go hunting for my fall jacket.

On a happy note it is also my cue to shift my cooking from summer to fall.

I have to tell you, there is no way I can lament the passing of another summer when I’m devouring one of these apple dumplings.  Crisp on the outside, a little soft in the middle and sticky all over, they taste of everything that is wonderful about fall.

Don’t let the ingredient list make you think that these are difficult. They really aren’t that fiddly at all.

 

apple dumplings in a sticky molasses toffee sauce

Apple dumplings in sticky molasses toffee sauce

Adapted from an old recipe of my mom’s and one from The Brown Eyed Baker blog

For the pastry:

  • 2 cups flour (I use half whole wheat pastry flour)
  • ½  tsp. salt
  • 1 cup cold butter, cubed
  • 1/3 to ½ cup ice water

For the apples

  • 8 medium apples, peeled and cored
  • 8 tsp. butter (divided)
  • Cinnamon sugar (2 tsp. cinnamon mixed with 7 tsp. sugar)

For the sauce:

  • 1 cup Grandma Fancy Molasses
  • 2/3 cup cider
  • ½ cup butter
  • ½ cup brown sugar

Instructions:

To make the pastry:

  1. Place the flour and salt in a food processor and pulse to combine.
  2. Add the cubed butter and pulse until butter is chopped into pea-sized pieces.
  3. Add the water (beginning with 1/3 cup) and pulse until dough begins to come together. Add more water if necessary.
  4. Scrape dough onto the counter and gather into a ball. Pat into a disk and refrigerate for at least 30 minutes.

To make the sauce:

  1. Combine all ingredients in a pot and warm until butter has melted and sugar is dissolved.

 To assemble:

  1. Line a 9”x13” pan with parchment paper.
  2. Cut dough into 8 pieces and roll each piece into a 7” square (it needn’t be perfect.)
  3. Plunk an apple in the middle if the pastry square. Place a tsp. of butter in the core, followed by about one tsp. of cinnamon sugar.
  4. Wrap the pastry around the apple like you’re wrapping a present, pinching dough together to seal.
  5. Place apples in the prepared pan.
  6. Drizzle with the sauce.
  7. Bake at 350 F for 45-50 minutes, until the apples feel soft-ish.
  8. Remove to plates, drizzle with pan sauces.
  9. Best eaten while warm

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If you love baking with apples we have a whole e-book devoted to just that. View our Cooking With Apples e-book.