A delicious fall muffin recipe best served warm with a dollop of butter.
2 large eggs, beaten (organic, free range are healthiest)
6 tbsp butter (you can substitue in half of these tablespoons as coconut oil as well)
3/4 cup brown sugar or 1/2 cup maple syrup
2 cups apples chopped
* best apples are: Granny Smith or Golden Delicious
1 1/2 cups fresh walnuts chopped
2 cups flour (organic is best), and you can use gluten free flour
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350F (175C).
Cream eggs and butter in a bowl until light and fluffy.
Add pure maple syrup, apples and 1 cup of nuts and mix well.
In a new bowl sift together dry ingredients.
Add dry ingredients to wet ones and stir until moistened.
Put into greased or lined muffin tins.
Top each muffin with serveral chopped walnuts.
Bake 20 to 25 minutes, until a fork comes out clean when you poke it into center of muffin.
Let cool on wire rack and use a knife to loosen around edges if needed.