Living in sunny Florida, I sure don’t mind year-round beach volleyball weather, that is till I think back to Philly in the fall when we’d ride out to Linvilla Orchards for hot cider to warm our already-gloved hands, windy hay rides, fairytale pumpkin patching, and of course apple picking.
Since it’s currently 88 degrees in SoFlo and I am no where near an apple orchard, I decided to bring the orchard to my kitchen. Today’s recipe features homemade apple butter encased in spongy rye and whole wheat muffins, perfect for nostalgic fall mornings.
Apple Butter Rye Muffins
Makes 12 muffins
- 120g (1 cup) rye flour
- 120g (1 cup) whole wheat flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1/4 cup oil
- 2 eggs
- 3/4 cup apple butter (see recipe below)
- Preheat oven to 400F.
- In a large bowl, combine rye flour, whole wheat flour, sugar, baking powder, and salt.
- In a medium bowl, combine milk, oil, and eggs. Add this wet mixture into the flour mixture; mix till just combined.
- Line a 12-well muffin pan. Fill each well with 1 tbsp batter, add 1 tbsp apple butter, and cover with an additional 1 tbsp batter (the well should be 3/4 way full). Bake for 15 minutes.
Makes 2 cups
- 4 granny smith apples, peeled, cored, cubed
- 1/2 cup maple syrup
- 2 tsp pumpkin pie spice
In a medium saucepan, mix together apples, maple syrup, and pumpkin pie spice. Heat to a boil, then reduce heat to a simmer. Let simmer covered for 15 minutes, stirring occasionally. The apple chunks will mostly disintegrate; mash the remaining chunks with a wooden spoon. Let cool. Store in a glass jar in the fridge.