Apple Cinna-Muffins

We ran out of almond flour late last week, just as I was beginning to realize how much I lurve the combination of apples and cinnamon. My kids have become absolutely obsessed with applesauce and cinnamon and I was thinking about how I could make a more portable apple-cinnamon snack to pack. Muffins! But I had no almond flour in the house. Until late yesterday. Our big box of almond flour finally arrived from Honeyville and this morning, I made these. Annabel has been telling me all day to make these all the time and it looks like I’ll bake them again tomorrow, as they are all gone.

Popping muffin out of Demarle pan. Easy-peasy.

Our house did not have a dishwasher for the first nine years we lived here. After our umpteenth argument about undone dishes, my husband and I finally bought a used portable dishwasher last fall, but I’m still in the habit of minimizing the number of dishes I use when I cook (well, Mike, as #1 dishwasher, thinks I still use too many, but really, I try). I’m particularly obsessed with minimizing while baking as there’s almost always at least three vessels involved (one for dry ingredients, one for wet, and one for baking), plus measuring cups and spoons. Whenever I can, I use my 2-cup Pyrex measure for wet ingredients all at once. For example, to measure the ingredients for these muffins, I first added the egg to my measuring cup. It came almost to the 1/4-cup line. I then added the ghee, stirring to incorporate it with the egg, until it came to the 1/2-cup line. Next, I added the honey until it came to the 1-cup line. Finally, I added the vanilla and stirred everything together.

I adapted this recipe from Elana Amsterdam’s Apple Cinnamon Muffin recipe in The Gluten-Free Almond Flour Cookbook. Hers calls for arrowroot, which I have not found necessary; grapeseed oil, which I replaced with ghee; and agave nectar, which I replaced with honey.

Apple Cinna-Muffins
Makes 20 mini-muffins or 10 standard muffins

2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg
1/4 cup ghee at room temperature
1/2 cup honey
1 tablespoon vanilla extract
1 large or 2 medium apples, peeled, cored, and cut into 1/4-inch pieces

Preheat oven to 350F. In a medium bowl, mix the almond flour, salt, baking soda, and cinnamon. In a measuring cup, mix the egg, ghee, honey, and vanilla. Add the wet ingredients to the dry and combine. Mix in the apple. Spoon batter into muffin pan and bake for 25-35 minutes, until the tops are golden brown.

Shared at Monday Mania.

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Slow Cooked Pork with Apples & Fennel

Uh, trying to use a pressure cooker for the very first time ever–a used one, without instructions–an hour before dinner? That’s kinda boneheaded. Ask me how I know.

Plan B: Take everything out of the pressure cooker, which is exuding steam where it ought not to be and is not doing that little jiggle thing that pressure cookers are supposed to do, put it all in the slow cooker, and call out for pizza. Er…

So…we had breakfast for dinner last night. Thank goodness for all those pork sausage patties I cooked last week.

This became my lunch instead.

Slow Cooked Pork with Apples & Fennel
Serves 6-8

lard
1 3-4 pound pork should roast, cut into 2″ cubes
2 Granny Smith apples, peeled, cored, and eighth’ed
1 fennel bulb, sliced
1 medium onion, sliced
1 teaspoon fennel seed, freshly ground
1/2 teaspoon white pepper
1 teaspoon salt
kraut
creme fraiche

Melt fat in a heavy bottomed saute pan over medium-high heat. Brown pork and place in bowl of slow cooker with the rest of the ingredients. (You could brown the onion and fennel first, too, if you have time.) Cook on high for 3-4 hours or low for 6-8 hours. Serve with kraut and dollops of creme fraiche.

Copyright

Chris Musser © 2011