Our Halloween Party was filled with amazingly delicious treats from some of the area's best places. After sitting with a 2 year old that was insanely hopped up on sugar and his buddies who were also bouncing off the walls, my friends and I looked at one another completely defeated. All of our toddlers had just eaten enough oranges to ensure they'd remain scurvy-free for life and were asking for more cupcakes. That's when we started feeding them the Apple "Cupcakes" from Peasful Kitchen and the magic began! They all quietly and happily ate them...AND FORGOT ABOUT THE COOKIES IN FRONT OF THEM!
When we were packing up, there were VERY few left, Cassie and I split them to take home. Cassie's response was, "If Nicole made them, I know they will be a healthy choice!"
So, we had to get our hands on that recipe! And, share it.
In Nicole's Words...
"We were so flattered when we heard how much you loved the muffins that we served at Little Hoboken’s Halloween party. But admittedly we laughed too, since this recipe started out as an accident. When making the original recipe a while back, my son dumped the whole container of cinnamon into the batter. I scooped out as much as I could and baked them anyway. And the results were so delicious, that I adjusted the recipe ever since, adding in way more cinnamon than the recipe originally called for. I hope you enjoy them as much as we do, and always remember when you’re cooking that some mistakes can be good mistakes!"
Peasful Kitchen's Whole Wheat Apple Cinnamon Muffins
Makes 1 dozen muffins
2 large eggs
¼ cup plus 2 tbsp. canola oil
½ cup whole milk
1 tsp. vanilla extract
¼ cup pure maple syrup
1½ cups whole wheat flour
½ cup granulated sugar + 2 tablespoons sugar for sprinkling
2 tsp. baking powder
1 tablespoon ground cinnamon
½ tsp. salt
1 large apple, chopped into tiny pieces
Preheat oven to 350 degrees. Grease a 12-cup muffin tin with cooking spray or line with parchment paper liners.
In a bowl, whisk together eggs, oil, milk, vanilla, and syrup until combined.
In a separate bowl, whisk together flour, ½ cup sugar, baking powder, cinnamon, and salt.
Pour wet ingredients into the dry ingredients, stirring until just combined. Do not over mix. Fold in chopped apples.
Divide batter evenly into muffin tins, and sprinkle with remaining 2 tablespoons of sugar.
Bake for 20 minutes until muffins are completely set. Cool, and serve.
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