This time of year, with sugary treats everywhere we look, even a serious sweet tooth like mine goes into overload.
But this year, I planned ahead. I am making batches of these Glazed Apple Fritter Muffins to share — before, during, and after the holiday season. Moist and delicious, they are 100 percent whole grain, and have no added fat. On top of that, they’re significantly lower in sugar than many competing holiday temptations, yet satisfy that craving we get for sweets — a little more gently.
If you or your loved ones are trying to reduce white sugar, white flour, dairy and/or added fats, this recipe may be for you.
These days almost everyone seems to have personal food philosophies, challenges, and intentions. And opportunities to indulge in unhealthy foods seem endless. But we can resolve together to help each other stay on course and be mindful in the coming New Year.
These fat-free, whole grain, reduced-sugar muffins are easy to prepare in just a few short steps. Fresh apples, cinnamon, whole wheat flour and a few pantry staples transform like magic into a wholesome little treat.
Warm from the oven, these Glazed Apple Fritter Muffins are a happy little indulgence, without the guilt. Just make a pot of strong coffee, and gather a few close friends. And may you and your loved ones enjoy a very healthy and happy Vegan New Year!
GLAZED APPLE FRITTER MUFFINS
1 1/2 cups chopped apple (skin optional), divided
1 teaspoon cinnamon, divided
1/4 cup, plus 1 teaspoon raw sugar
1 cup soy milk
1 teaspoon apple cider vinegar
2 cups whole wheat pastry flour, or white whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon apple pie spice
2 teaspoons vanilla
1/2 cup powdered sugar
2 1/2 teaspoons soy milk
1/2 teaspoon maple syrup
Preheat oven to 350 degrees. Line muffin pan with 12 paper liners.
To make the apple topping, in a small bowl, toss 1 cup of the chopped apples with 1/2 teaspoon of cinnamon, and 1 teaspoon of the raw sugar. Mix until well coated, and set aside.
In a small bowl, stir together the soy milk and vinegar, and set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, the remaining 1/2 teaspoon cinnamon, and the apple pie spice.
Whisk in 1/4 cup of raw sugar. Add milk mixture, vanilla, and the remaining 1/2 cup of apples. Stir until just combined.
Spoon evenly into muffin cups. Add cinnamon apple topping over each.
Bake 15 to 25 minutes, until a toothpick inserted in the center comes out clean.
Meanwhile, in a separate bowl, whisk together powdered sugar, soy milk, and maple syrup, until a thick glaze forms. If too thick, add more liquid. If too thin, add more sugar.
Drizzle warm muffins with the glaze, and serve immediately.
(Adapted from Everyday Happy Herbivore by Lindsay S. Nixon)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen