Happy Monday, everyone, and welcome to our latest Muffin Monday post!
The weather here has definitely taken a turn for the better; we've been enjoying sunshine for the past few days and have accomplished quite a bit around the homestead (which our rosy cheeks & noses can attest to). After Easter services yesterday, I raced home to put my frittata in the oven (we hosted a small group for brunch after church) and was delighted to see my kitchen window thermometer reading 62 degrees -- yes! I am beyond happy that spring has definitely (and finally!) arrived here in Dole Valley. :) With the nice weather comes work, and lots of it, but we've still got to eat, right? (Nice segue to today's muffin recipe, huh?)
From our kitchen to yours...bon appetit!
Molasses Apple-Nut Muffins
1/2 stick real butter, softened
1/3 c. molasses
1/4 c. Rapadura sugar (or brown sugar, packed)
1/4 c. milk
2 c. whole wheat pastry flour
1 t. baking soda
1 t. cinnamon
1/2 t. allspice
1/2 t. sea salt
1/2 c. chopped nuts (we used pecans)
2 small apples, finely diced (about 1 cup)
Preheat oven to 375F and either grease muffin cups with coconut oil or line with paper baking cups. Measure all ingredients except apples and nuts into a large mixing bowl and beat well using an electric mixer; scrape sides of bowl as needed.
Fold in apples and nuts, then divide batter evenly into prepared muffin pan. Bake for 15 - 20 minutes; check with a toothpick to be sure they're done. Cool muffins several minutes before removing from to wire rack.
And, yes, you must have one warm with butter. :)
Visit our Muffin Monday page for more tasty muffin inspiration. :)
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