Cammy’s Honey Spiced Apple Muffins

For Cammy’s contribution to our Rosh Hashanah celebration, he made the apple cupcakes from Joan Nathan’s The Children’s Jewish Holiday Kitchen.  We call them muffins because they seem better to us as a breakfast treat rather than as a dessert.  The warm spices evoke thoughts of the oncoming fall.  They are best drizzled with honey, but go well with a little butter or cream cheese as well.

Cammy’s honey spiced apple muffin drizzled with honey

Honey Spiced Apple Muffins

1/4 cup vegetable oil

1/4 cup honey (from Weaver Family Farm)

2 eggs (from Farmer Kim)

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 apples, organic

1 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1/4 tsp ground cloves

2/3 cup chopped walnuts

Preheat oven to 350F.

Peel and grate the apples.

Use the food processor for a rough grate
Beat the eggs
Combine the oil and honey
Add the oil and honey to the eggs

If you make the same mistake we did, transfer the eggs, honey and oil to a large bowl.

Sift together the flour, baking powder, baking soda and salt
Add the spices and walnuts to the grated apples
The house will start to smell wonderfully even at this point!

Add some of the flour mixture to the egg mixture, then add some of the spiced apples.  Repeat until all ingredients are combined.

Mix in each addition.

Line the muffin tins with paper liners.  Fill each cup 2/3 full.

Bake for 20 minutes
Makes 18 muffins

Serve with honey and butter. Enjoy!


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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