Ok. This is my ultimate go-to travel snack. It freezes well (if you put them in a ziplock freezer bag) and if you store them in an air-tight container, these muffins can last for several days without refrigeration or the need to reheat. I use these all the time for soccer games, weekend getaways, camping trips or vacations when I can’t cook everything from scratch! They also can be tucked inconspicuously on a plate for brunches or church breakfasts or bridal/baby showers so that you can “match” what everyone else is eating and avoid long conversations about your food issues. 🙂
Best of all, they are so delicious that everyone else will want to eat them, too. And you get protein, grains, and fruit all in one small meal! In fact, as soon as I finish this post I am going to go whip up a double batch to take with me on a weekend getaway/plane trip.
Becky’s SSF Apple Muffins
All purpose flour, 1 1/2 cup
Baking soda, 1/2 tsp
Splash of Malt Vinegar (to react with Baking Soda)
Sea Salt, 1/4 tsp
White Sugar, 3/4 cup
Plain Greek Yogurt, 1/2 cup
Safflower Oil, 1/2 cup
Peeled, Grated Golden Delicious Apple, 1 cup
- Sift together Flour, Baking soda, and salt. Set it aside.
- Mix yogurt and white sugar till it is dissolved. To this add safflower oil,and splash of malt vinegar. Mix well.
- Add this mixture to the flour mixture and mix till its blended well. Then add the grated apple and mix to form a homogeneous mixture .
- Pre-heat the oven to 350 F. Grease and flour the muffin pan and evenly divide the batter into 12 cups. (Or use paper liners, which makes them easier to freeze).
- Bake for 15 minutes or until a fork inserted into to the center of a muffin has come out clean.
- Cool down.
Yield: 12 muffins.
* If you don’t have SSF food intolerance issues, you can add 1 tsp. cinnamon, 1 1/2 tsp. vanilla, 1 1/2 tsp. baking powder, use regular vegetable oil and salt plus the apple variety of your choice, and eliminate the malt vinegar. Walnuts are an optional topping as well.