Apple Muffins

The next time you’re in need of a healthy and tasty snack that can double as breakfast, dessert or between-meal bite, make these chunky apple muffins courtesy of Chef Falk of OrganicLife.

½ c raw sugar
3 T canola oil
1 large egg plus 2 large egg whites
½ c buttermilk
1 tsp vanilla extract
1 c organic all-purpose flour
2 tsp baking powder
½ tsp each: baking soda, ground cinnamon
1 medium Granny Smith apple or 1 Fuji apple, cored, cut into 1/3” dice

1. Heat oven to 375 degrees. Beat sugar and oil in bowl of electric mixer until smooth. Add egg, egg whites, buttermilk, and vanilla; beat until smooth.

2. Add 1 c of flour, baking powder, baking soda, cinnamon, and salt; mix well. Toss together apples and remaining ½ c flour in medium bowl. Stir apples into batter by hand.

3. Spoon batter into paper lined or greased muffin cups, filling each about 2/3 full.

4. Bake until golden brown and make sure wooden pick inserted in center comes out clean, about 22 minutes.

5. Cool in pan on wire rack 10 minutes. Remove from pan; serve warm or at room temperature. Muffins can be frozen up to 3 months.

Chef Jonas Falk is the CEO of OrganicLife, the Midwest’s largest food service provider of healthy school lunches, serving more than 3 million students each month. Chef Falk’s mission is to revolutionize the school cafeteria by providing nutritious, fresh, and delicious meals and changing the way children both eat and think about food.