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Gwyneth Paltrow Cooking Series #22: Whole Wheat Apple Crumb Muffins

Apple Crumb Muffins

I really do love how Gwyneth Paltrow gives accessible solutions to healthy baking in My Father’s Daughter. These muffins, for example, looked incredibly delicious in their photograph and were equally as delicious to eat. I have to confess though, I didn’t have spelt flour so I used whole wheat instead. This is a big substitution but it yielded terrific muffins infused with just the right amount of sweet apple flavor. I ended up giving one to my daughter as a morning snack because I was so confident that it wasn’t akin to giving her cake which so many muffins remind me of. I am glad I tried this recipe now because it really is just in time for fall. The season when apples are abundant and we are all in the mood for warm breakfast muffins.

Whole Wheat Apple Crumb Muffins

adapted from My Father’s Daughter

Topping:

1/4 cup all-purpose flour*

1/4 cup whole wheat flour**

1/4 cup rolled oats (not quick-cooking)

1/4 cup dark brown sugar

2 teaspoons ground cinnamon

pinch salt

2 tablespoons vegetable oil

1 tablespoon soy milk

Muffins:

1 tablespoon cornstarch

1 cup apple, peeled, cored and finely chopped

1/2 cup vegetable oil

1/2 cup plus 2 tablespoons real maple syrup

1/2 cup plus 2 tablespoons soy milk

1 cup white flour*

1 cup whole wheat flour**

2 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 pinch fine sea salt

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1/2 cup lightly toasted walnuts, roughly chopped (optional)

1. Preheat the oven to 350F. Line a 12 cup muffin tin and set aside.

2. For the crumb topping, mix the dry ingredients together in a bowl, then add the vegetable oil and soy milk and pinch everything together with your fingers until pebbles form. Set aside.

3. For the muffins, toss the cornstarch with the apples and set aside. Whisk together the oil, syrup and soy milk in a large bowl. Then sift in the dry ingredients and fold together. Stir in the apples and walnuts and fill each muffin tin about 3/4 full. Bake for 25-30 minutes, or until a cake tester comes out clean.

*Can use white spelt flour

**Can use whole spelt flour

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