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.

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.

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

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

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

Serve with honey and butter. Enjoy!