Spiced Apple Crumble-Top Muffins
When summer comes to an end and the crisp days of autumn begin to appear, one of our favourite family activities is going apple picking in Quebec's Eastern Townships. Here is a favourite seasonal recipe that we like to make with our little ones, hope you and your family will enjoy it too!
- 1 ¾ cup flour (kamut or gluten free blends work great)
- ¾ cup quick cooking oats
- 1 ¾ tsp alum-free baking powder
- ¾ tsp baking soda
- 1 ½ tsp ground true cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- 4 cloves, ground (use a mortar and pestle or electric grinder)
- ¼ tsp sea salt
- ¾ cup milk of your choice
- ¾ cup vegetable oil of your choice
- 1 egg or equivalent egg replacer
- ⅔ cup sugar or alternative sweetener (Fair Trade, of course!)
- 1 large apple, peeled and diced
- ½ cup raspberries
FOR THE TOPPING:
- Preheat oven to 375°F.
- Combine all ingredients for topping and set aside.
- Mix dry ingredients (except sugar) together in a large bowl, and wet ingredients with sugar in another.
- Combine these two, add apple and raspberries, and stir just enough to blend.
- Fill greased muffin tins ¾ full, then sprinkle with topping (Tip: keep topping from going over the edge of the muffin, since this makes it difficult to remove the muffins).
- Bake 25-35 minutes, until muffins are firm to the touch.
- Let cool 10 minutes, then gently remove muffins from tins.
Sweet and warming spices like the ones used in this recipe become essential ingredients as the weather gets cooler, both for their comforting scent and flavour, and for their impressive health benefits. Regular use of ginger and true cinnamon during the autumn season will alleviate excesses of the Vata dosha, which can become aggravated in fall. They not only keep the body warm, but also aid digestion by lighting the digestive Agni. Cooking apples with spices also reduces their Vata forming effect, as opposed to eating them raw.