In Autumn, I spend a lot more time in the kitchen baking than I do in the summer. The days are misty, grey and overcast in the Pacific northwest and there's a lingering coastal chill that creeps into our home, so we keep the fire stoked in the evening and the oven on during the day.
These Sprouted Einkorn and Apple Muffins are among my favorite treats to bake in the autumn and winter months, particularly when apples begin to ripen (you can get them for a dollar a pound at local farm stands). This recipe produces a particularly moist muffin, owing to the inclusion of eggs, molasses and shredded apples. Cinnamon and nutmeg give the apple muffins a nice, round hint of spice while the pecans give them a pleasant crunch.
Sprouted Einkorn Apple Muffins
- ½ cup butter softened
- 1 cup unrefined cane sugar
- 1 tablespoon blackstrap molasses
- 2 eggs
- 1 cup milk kefir
- 2 cups all-purpose einkorn flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon finely ground real salt
- 1 tablespoon ground ceylon cinnamon
- ½ teaspoon freshly grated nutmeg
- 3 apples peeled, cored and grated
- 1 cup chopped pecans
- Heat the oven to 375 F. Line a muffin tin with muffin cups.
- Beat the butter, sugar an molasses together until creamy, and then beat in the eggs. Gently stir in the milk kefir.
- In a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg together. Slowly stir the dry ingredients into the wet ingredients, until they form a smooth batter, and then fold in the shredded apple.
- Divide the batter evenly among the muffin cups, sprinkle with chopped walnuts and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Allow the muffins to cool for 5 minutes in the pan, and then gently pull them out and allow them to finish cooling on a wire rack.