Every year around March 3rd or so I find myself in a funk. I sulk around, wishing for sunshine and the kind of weather appropriate for tanks and breezy skirts and farmers markets.
I know, it seems weird, and overanxious, because that time is coming, right?
Across the country in warmer climates, it’s already arrived. And I know this not because I watch weather reports, but rather, Tastespotting. And some SoCal blogger is taunting me with the very first artichoke of the season, pale green whispering with lavender. Maybe it’s not that early in March, but it feels that way. This is why I sulk.
It continues all summer, even when we start to get good produce here, and I wish I lived somewhere *better.* With a longer growing season and bigger bounty. Perhaps someday I’ll move to such a place.
But you know what I’ll miss?
Fall. Naturally. We get it first, and we get it best, here in New England. A cool crisp morning breeze that alerts us the leaves are about to change. The kind of weather that warrants sweaters and boots, but no jacket. The earliest apple picking that lasts well into the season. That, I will miss.
I didn’t pick these apples, but I could have, if I went to the farm instead of the farmers’ market. Which would have been totally feasible since these are local apples. Maybe next week. For now, I couldn’t resist them, or baking up my first apple-icious treat of the season.
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Apple Struesel Muffins
1/2 cup (56gm) coconut flour
1 tablespoon (8gm) tapioca starch or cornstarch
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon pure powdered stevia extract
1 large egg
4 egg whites
2 tablespoons (28gm) coconut oil, melted
1/2 cup (4oz) vanilla unsweetened almond milk
1/4 cup part-skim ricotta cheese
1 large apple, peeled, cored and diced
3/4 cup (60gm) old fashioned oats
1oz pecan halves
1 tablespoon apple sauce
2 tablespoons honey
1 1/2 teaspoon ground cinnamon
Preheat oven to 350ºF. Line 10 muffin cups with paper liners, or place 10 silicone muffin liners on a baking sheet.
Measure the coconut flour, cornstarch, baking soda, cinnamon, ginger, nutmeg, and stevia into a large bowl. Whisk well, breaking up all of the lumps.
Add the egg, egg whites, coconut oil, almond milk, and ricotta. Start beating with a handheld mixer on low speed, stopping once or twice to scrape down the sides of the bowl. Continue beating, increasing speed to high for two minutes, until no lumps remain. Fold in the diced apples. Divide the batter evenly among the lined muffin cups.
Add the oats, pecans and cinnamon to a food processor, and pulse several times, for 5-10 seconds each, until the pecans are broken into uniformly small pieces. Add the applesauce and honey, and pulse a few more times, until thoroughly combined. Top each muffin with one heaping tablespoonful of the streusel mixture.
Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack and let cool completely, about one hour. These can be left out on the counter for the first day and night, but afterwards, store them in the refrigerator, tightly covered.
Servings Per Recipe: 10
Amount Per Serving
Total Fat 7.3 g
Saturated Fat 3.2 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.7 g
Cholesterol 21.0 mg
Sodium 170.7 mg
Potassium 90.6 mg
Total Carbohydrate 17.1 g
Dietary Fiber 4.8 g
Sugars 5.3 g
Protein 5.3 g
This recipe is linked to Slightly Indulgent Tuesdays for September 20th, 2011.