pie or apple crisp was out of the question, so muffins it was! After surveying the contents of my fridge, I found a bit of leftover buttermilk, and a quick Google search led me to a Martha Stewart recipe that I decided to play around with.
-1 medium Granny Smith apple, peeled, cored, and diced
-1/2 cup granulated sugar
-1 1/2 cups whole-wheat flour
-1/2 cup ground flaxseed
-2 tsp baking soda
-1/2 tsp salt
-1/2 tsp cinnamon
-1/4 cup chopped walnuts, toasted
-2 large eggs
-1 cup buttermilk, at room temperature
-1/2 cup unsalted butter, melted
1. Preheat oven to 400F. Spray a muffin tin with cooking spray and set aside.
2. Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. In a separate bowl, whisk together eggs, buttermilk, and butter. Gently fold the buttermilk into the flour mixture, just until combined. Fold in the apples and the walnuts.
3. Divide batter among the muffin cups, filling about 3/4ths of the way full. Bake muffins for 16-18 minutes, until browning around edges and springing back when touched. Allow to cool for 5 minutes before transferring out of the muffin tin and onto a wire rack to cool completely.
*I got 12 muffins and a handful of mini muffins out of the batter
*Muffins freeze well
adapted from Martha Stewart