New England Apple Muffins

Try some late-season New England apples, like Baldwin or Winesap, for good nutrition and great flavor. Use your own favorite substitutions to make these fluffy muffins even more nutritious.

New England Apple Muffins. (Bar Lois Weeks)

1/8 c fresh New England apple cider

1 unpeeled late-season New England apple, like Mutsu or Golden Delicious, cored and quartered (use 1/4 c for recipe)

1/4 c butter, softened

1/2 c honey

1 t almond extract

1 unpeeled New England apple, like Northern Spy or Jonagold, cored and finely chopped

1/2 c Greek yogurt or milk

2 eggs, whisked

* * *

2 c whole wheat flour

1/2 t baking soda

1-1/2 t baking powder

1/2 t salt

2 t cinnamon

pinch of nutmeg

Preheat oven to 350° F. Grease tins for 12 muffins.

In small saucepan, place the cider and quartered late-season apple. Bring to a boil and cover. Simmer to a sauce 15-20 minutes. Mash and measure 1/4 cup sauce for recipe. Enjoy the remainder for a later treat!

In medium bowl, melt butter into 1/4 cup warm applesauce. Stir in honey, extract, and the finely chopped apple. Mix in yogurt and eggs.

In a large mixing bowl, whisk dry ingredients together. Add applesauce mixture, taking care to only stir until batter is moist but still lumpy.

Spoon into prepared muffin tins. Bake 25 minutes until lightly browned. Use the toothpick test to check they are done.