I think I have an obsession. I went to the farmers’ market again today; this time it was in the parking lot of the Newpark Mall. I have pictures of my loot:
And there is more. A ten pound bag of fresh oranges, more clementines, more and more apples, napa cabbage, some leafy green that has small yellow flowers (“can only eat when has flowers!” said the vendor excitedly), and other veggies from yesterday.
I love the market. Everything is local, organic, and FRESH.
Since I have pounds and pounds of apples at this point, I decided to make apple muffins. Next time I may grate the apples, but the chunks came out very nicely as well.
1 1/4 cups oats
1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup applesauce
2 large chopped apples (I actually used 5 very small apples, but I think it would be equivalent to 2 large ones)
1 1/2 cups vanilla non-dairy milk (I used almond)
1. Preheat oven to 350.
2. Mix together dry ingredients. Then add the apples, applesauce, and milk.
3. Fill cupcake molds and bake for 20-25 minutes or until a toothpick comes out clean.
These were so good. So, so good. The apples are moist and the muffin absolutely melts in your mouth. What’s amazing is that there is NO fat in this recipe. And it’s completely delicious.