Recipe of the Week

Apple Sage Pumpkin Muffins
Week of December 17, 2012

Divine, rich, moist and healthy (ah!)! Serve this alongside your entrees or savor it for dessert. The apples and onion give this a buttery and unexpected surprise. You would have no idea that this recipe is gluten-free and vegan. I watched a five-year old devour a slice this morning - a testament to its quality! You can also prepare this recipe as a bread. Inspired by the Post Punk Kitchen

Sweet or Savory: Pumpkin-Sage Muffins with Caramelized Apples and Onions
Yields: 2 loaves or 24 muffins
Preparation time: About 30 minutes
Cooking time: About 40 minutes for muffins / About 60 minutes for bread


1 tablespoon sunflower oil or other vegetable oil
2 heaping cups diced apples
2 cups finely chopped onions
1 tablespoon minced and bruised sage (crush with your fingers to release the flavors)
3.5 cups gluten free flour, substitute with all-purpose flour
2.5 cups organic cane sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup pureed pumpkin
1/2 cup original soy milk, substitute with whole or 2% milk
1/2 cup sunflower oil or other vegetable oil
2 tablespoon molasses


  1. Preheat the oven to 400 degrees.
  2. Grease your bread or muffin tins with vegetable oil or butter.
  3. In a medium saucepan, heat 1 tablespoon of sunflower oil.
  4. Add the sage to the saucepan and sauté until it just begins to brown.
  5. Add onions to the saucepan and sauté until they brown. 
  6. Add the apples and sauté for about 5 minutes, until they also lightly brown - do not cook until they become tender!
  7. Remove the onion and apple mixture from the stovetop and transfer to a bowl. Set aside.
  8. Put the flour, sugar, baking powder, salt and spices in an extra large bowl. Stir the ingredients together thoroughly with a fork.
  9. In a separate medium bowl, whisk together the pumpkin puree, soy milk, oil and molasses. 
  10. Pour the liquid mixture into the dry mixture and stir together thoroughly.
  11. Add the onion and apple mixture.
  12. Fill your muffin or bread tins about 1 centimeter from the top. 
  13. If baking muffins, bake for about 40 minutes or until an inserted toothpick comes out clean.
  14. If baking bread, bake for about 60 minutes or until an inserted toothpick comes out clean. 
  15. Note: For a sweeter treat, omit steps 3-7. Replace apples, onions and sage with 2 cups of semi-sweet or dark chocolate chips and 1.5 cups of toasted walnut pieces.

RECIPE BY:  Emma Frisch | Ithaca, NY - Cayuga St. Kitchen
Emma Frisch writes the successful food blog, Cayuga St. KitchenHer colorful, no-frills tone is contagious and honest. Her message is simple just like the food she writes about: not only will you be surprised by how easy it is to cook "real" food - you will devour it!


&Blueberry Topped Cheesecake
&Chocolate Zucchini Bread
&Avocado Cilantro Dressing
&High Protein Chocolate Ice Cream
& Chocolate Protein Coconut Cookie Balls
...And LOTS more!!

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