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Apple ambrosia muffins recipe

Apple ambrosia muffins recipe

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Tasty filling muffins, great recipe for kids! These muffins are made with wholemeal flour and just a bit of oil, making them a healthy sweet snack.

1 person made this

IngredientsMakes: 12 muffins

  • 250g wholemeal self-raising flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground mixed spice
  • 85g light muscovado sugar
  • 100g Ambrosia Custard Coated Apple Flakes
  • 125g tub low fat natural yoghurt
  • 125ml skimmed milk
  • 3 tablespoons sunflower oil
  • 1 egg, lightly beaten
  • 200g icing sugar
  • 3 tablespoons apple juice

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Heat oven to 180 C / 160 C fan / Gas 4. Line a muffin tin with paper cases.
  2. Sift the flour, baking powder, cinnamon and mixed spice into a mixing bowl, then stir in the sugar and fruit flakes.
  3. Mix the yoghurt, milk, oil and egg together separately, then slowly add to the dry mix and gently fold in until combined.
  4. Spoon the mixture into the muffin cases (about one table spoon per case) then bake for 15-20 minutes until risen and firm to touch.
  5. Once the muffins are cool, mix together the apple juice and icing sugar to ice the muffins.

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Apple ambrosia muffins recipe - Recipes

I love the weekend. It’s a lazy day for me on the couch watching the Food Network and reading through my cookbooks for inspiration for meal planning and getting snacks made for the kid’s lunches. One of my go-to cookbooks is Best of Bridge. I love their books because it’s a Canadian classic and it’s nostalgic for me as a lot of my mom’s recipes were used from Best of Bridge. Crater cake? OMG, the best! I loved that when I was a kid. It’s so good and I think I need to make that again!

So The Best of Bridge has a book called The Best of the Best. It’s great! I came across an Apple Cheddar muffin recipe and I thought it would be great to make for the kids. It’s been a hit! Find the recipe below and give ’em a try. I love them reheated and I was short on apple juice so I used apple cider instead and it was lovely. I used organic Ambrosia apples, so good!

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Please note that the cinnamon-sugar will lose its crispiness after a day from all the moisture in the muffin. You can reheat in a toaster oven or conventional oven at 350F for 10 minutes to warm and crisp up the muffins.

Did you make this recipe? Please kindly leave a comment with your star rating below.

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Apple-Carrot Morning Glory Muffins

Getting that perfect balance of subtle sweetness, delicious flavor and delicate crumb is what makes a Morning Glory. In this delicious rendition, it all starts with a large crisp apple, lending that just right combo – natural sweetness and moisture – that helps deliver the crumb you are after in these muffins. Coupled with freshly grated carrot, a good bit of sunflower seed oil, and fresh orange juice, these Morning Glory muffins deliver on all levels…perfect, subtle sweet flavor delightful, delicate crumb nicely balanced pops of crunch and a cap that is dressed to give you just a bit more bite without compromising texture.

This recipe originally appeared on The Stem, an inspiring blog for cooking with fresh fruit, by Stemilt Growers. Read the full post here.


Preheat oven to 375 F. Prep two, jumbo size, six cup muffin tins (or three, regular-size muffin tins) by wiping inside sides and top surface (not inside bottoms) with a cooking-oil sprayed paper towel. (This will prevent any overflow of muffin tops from sticking to pan). Line muffin tins with paper baking cups.

Process cored apple and trimmed carrots in a food processor fitted with blade, until completely grated. You should end up with approximately 3 cups grated product. Transfer to a mixing bowl (bowl 1) and add chopped pecans. Set aside.

In a separate small bowl (bowl 2), soak raisins in orange juice and water for 5 to 10 minutes. Set aside and continue with remaining steps.

In a separate large bowl (bowl 3), whisk flour, brown sugar, baking soda, cinnamon, salt and nutmeg, until thoroughly combined. Set aside.

In other bowl (bowl 4), whisk eggs and then add sunflower seed oil and vanilla extract. Mix well and then fold this mixture into flour mixture (bowl 3), until fully combined (without overworking). Set aside.

When raisins (bowl 2) are finished soaking, add them, along with soaking juice, to apple-carrot mixture (bowl 1). Mix thoroughly, with a large spoon, to combine and then fold this mixture (bowl 1) into wet-flour mixture (bowl 3), until fully combined. Again, avoid over-mixing…or your muffins will lose some of their light, moist crumb.

Generously fill each paper cup with approximately 1 ½ to 2 scoops of batter from bowl 3 (using ice cream scoop) if making jumbo size muffins 1 scoop for regular size muffins. If desired, top with sprinkle of mixed raw sugar and cinnamon. Bake at 375 F for approximately 25 to 30 minutes, until golden, and inserted testing toothpick removes clean. Let muffins cool for approximately 10 minutes before serving.

Nutritional Information

Calories: 279.5 , Fat Content: 17.3 g , Protein Content: 3.1 g , Carbohydrate Content: 36.2 g , Fiber Content: 2.7 g , Sugar Content: 21.2 g , Cholesterol Content: 31 mg , Potassium Content: 149.9 mg , Sodium Content: 196.7 mg .

How to Make Ambrosia Salad

When you’re ready to whip up your own tasty bowl of ambrosia salad, here are the ingredients you’ll need to have on hand:

  • 1 15-oz. can mandarin orange segments, drained
  • 1 15-oz. can crushed pineapple, well drained
  • 1 6-oz. jar maraschino cherries, rinsed and sliced in half
  • 1 cup sweetened coconut
  • ½ cup pecans, chopped
  • ½ cup sour cream
  • ½ cup whipped topping
  • 1 cup mini marshmallows

The instructions for making the recipe really couldn’t be any easier. Don’t you love no-brainer recipes? All you need to do is dump all of the prepared items into a biggish bowl, and fold it all together.

Speaking of dump-recipes, don’t miss my popular cherry dump cake!

Now, remember, you’re going to want to put your ambrosia salad in the refrigerator to cool for about 4 hours or up to overnight. The recipe really needs this time to reach it’s full, flavorful potential.

For this reason, I like mixing my ambrosia salad in a bowl with a lid. These mixing bowls with lids are fantastic if you’re shopping for a set!

Using any old bowl and covering with plastic wrap works just fine, too. :)

I feel like someone missed an opportunity here by not dropping the &lsquog&rsquo and calling these stuffin&rsquo muffins, but that&rsquos neither here nor there.

What&rsquos important is that these are scrumptious, and they make it possible for you to enjoy stuffing on the go.

The recipe calls for bread cubes, red onions, celery, garlic, sage, and parsley, but you can also add apples, cranberries, peppers, mushrooms, bacon, or anything else you like.

Trust me you&rsquoll love these.

Apple ambrosia muffins recipe - Recipes

Bringing you this one recipe will be a good start. This recipe for muffins has been waiting for it's moment to shine since October when the trees were laden with crisp, ripe apples. British Columbia has some of the best weather in Canada which means we also have a lengthy growing season.

Across British Columbia fresh fruit and berries flourish in the summer months. The Okanagan Valley where I live is best known for peaches, pears and apples where the Saanich Peninsula on Vancouver Island and the Fraser Valley are known for their tasty berries strawberries, blueberries, tayberries, wild blackberries, cranberries and more.

About 98% of BC apples are produced in the Okanagan-Similkameen valleys. The warm, dry summers and cooler falls here are perfect for nature to create apples with an attractive finish and crisp, juicy, flavourful flesh. The low rainfall level also reduces the impact of disease. Most orchards are on slopes near lakes which creates a micro-climate which moderates the temperatures and reduces the risk of winter injury and spring frost. BC produces about 30% of the apples grown in Canada. I remember as a child being able to purchase BC apples from the Sears catalogue to send to your family overseas or on the other side of the country, or to purchase for yourself.

With names like Ambrosia, Sunrise, Jonagold, Aurora, Fuji and Golden Gala, British Columbia’s apples sound as sumptuous as they taste. Commercial growers produce an estimated 20 to 25 varieties of this popular tree fruit, but hundreds of other types ripen on hobby farms and backyard branches. Saltspring Islanders in the Gulf Islands claim to grow 350 different kinds of organic apples, including heritage apples, on their southern island off the coast. Heritage apples refer to any apple variety that was growing before 1900. These apple varieties were all chance seedlings and as such grew without any human intervention. They are the gifts of mother nature. I have even seen heirloom apples with red flesh. Wouldn't that make a prize-winning pie.

Aerlie Red Flesh, Apricot Apple, Arkansas Black Starkspur, Arlet, Ashmead's Kernel, Baldwin, Baldwin Red Flesh, Belle de Boskoop, Blenheim Orange, Blushing Golden, Braeburn, Brownlee's Russett, Burgundy, Chenango Strawberry, Cortland, Cox Orange Pippin, Discovery, Duchess of Oldenburg, Emerald Spire, Empire, Esopus Spitzenburg, Freyburg, Fuji, Gala, Golden Delicious, Golden Nugget, Granny Smith, Hall's Pink, Hawaii, Jefferis, Johnathon, Jonagold, Jonalicious, Kandil Sinap, Kensei, Kestrel, Kidd's Orange, King, Lady, Liberty, MacFree, Macoun, Mantet, Melrose, Merton Beauty, Mollies Delicious, Mott's Pink, Muscadet de Dieppe, Mutsu, Newton, Northern Spy, Orenco, Pink Pearl, Pink Pearmain, Pitmaston's Pineapple, Prima, Red Belle de Boskoop, Red Gravenstein, Rubinette, Sandow, Spartan, Summerred, Sunrise, Suntan, Thornberry, Tolman Sweet, Tsugaru, Tumanga, Tydeman Red, Vander Pool Red, Wadhurst Pippin, Wealthy, Webster's Pink Meat, William's Pride, Winter Banana, Wolf River, York Imperial

These muffins did not last long here in the MTBT household. They were moist, healthy and delicious. Warm from the oven they were even delicious with a little gelato and caramel sauce. This is an easy bake recipe, ideal for kids interested in helping make school lunches or for you to make-ahead for breakfast and freeze.

2 cups (500 mL) all-purpose flour
3/4 cup (175 mL) granulated sugar
2 teaspoon (10 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/2 teaspoon (2 mL) ground cinnamon, optional
1/4 teaspoon (1 mL) salt
1 large egg
1 cup (250 mL) applesauce, unsweetened preferred
1/3 cup (75 mL) canola oil
1/2 cup (125 mL) diced peeled and cored apple
1/2 cup (125 mL) chopped walnut halves

4 teaspoon (20 mL) granulated sugar
1/2 teaspoon (2 mL) ground cinnamon

Line 12 muffin cups with paper liners or grease set aside.

In a large bowl, whisk together the flour, baking powder, baking soda , cinnamon, if using, and salt.

In a separate bowl, whisk together the egg, applesauce and oil. Pour over the dry ingredients. Sprinkle the diced apple and walnuts over the wet ingredients and with a wooden spoon, swiftly and neatly stir the ingredients until just blended.

Scoop into the prepared muffin tins.

Cinnamon Crunch Topping: Stir together the sugar and cinnamon. Spoon a generous 1/4 tsp (1 mL) over each scoop of muffin batter.

Bake in the centre of a 375°F (190°C) oven until domed, firm to the touch and fragrant, about 20 minutes.

Ambrosia Apple Pie

1. For pastry, stir flour with salt and 2 tbsp (30 mL) sugar in a bowl. Using a pastry blender, two knives or your fingers, cut in butter and shortening until coarse crumbs form. Make a well in the mixture.

2. With a fork, stir in 1/4 cup (50 mL) ice-cold water to create a soft dough that can easily be formed into a ball. If needed, add remaining water a tbsp (15 mL) at a time. Dough should not be sticky. Divide in half. Form each half into a disc. Wrap with plastic wrap and refrigerate until cold, at least 1 hour or overnight.

3. Using a floured rolling pin, roll 1 disc, on a floured surface, into a circle about 12 in. (30 cm) wide. Roll from centre to, but not over, the edge. Keep edges even. Loosely roll up around rolling pin. Then unroll over 10-in. (25-cm) pie plate. (You can use a 9-in. [23-cm]) pie plate but you may not need all the filling.) Pat dough over bottom and up sides of plate, leaving 1/2-in. (1-cm) overhang. Don’t prick. Refrigerate. Place rack in lowest position in oven and preheat to 425F (220C).

4. For filling, peel and core apples. Thinly slice. Place about 81/2 cups (2.125 L) in a large bowl. Sprinkle a tbsp (15 mL) lemon juice overtop. Sprinkle with sugar, flour and spices. Toss to coat. Mound in pastry shell. Scatter diced butter overtop.

5. Roll remaining dough into a 13-in. (32.5-cm) circle. Roll around rolling pin, then unroll over filling. Trim edges, leaving 1-in. (2.5-cm) overhang. Fold top edge under bottom edge. Press your index finger and thumb on inside edge of dough, while using your other index finger to press dough inward between your finger and thumb. Continue around edge. Cut small slits or a round hole in top crust for steam to escape.

6. Lightly brush with beaten egg white. Don’t let it pool. (It’ll over-brown.) Sprinkle with a little sugar. Place pie on a baking sheet. Bake on bottom rack 10 min. Turn oven down to 350F (180C). Continue baking until crust is golden and apples are tender, about 1 hour. Cool on a rack 11/2 hours before cutting.

– A mix of apple varieties gives the best flavour results. – Always taste the fruit before adding sugar. If very sweet, reduce sugar by a tablespoon. – Bake pie as soon as it’s made. Letting it sit can yield a soggy, pale bottom crust. – Once dough is made, form into discs instead of balls before refrigerating. It’s easier to roll out.

I hope you have a wonderful week filled with happiness and contentment with yourself at this exact moment and place in your life. Thank you again to my friend Lynn Hancock for the permission to share her poignant and heartfelt words of wisdom. We hear ya, girl!

PPS: Fun fact: Ambrosia is a variety of apple grown originally in the Similkameen region of BC’s Okanagan Valley, but also quite literally means: food of the gods. Fitting, isn’t it!?

PPPS: Curious about the ice-cream in my photography? It’s the seriously good Earnest Ice-cream of East Vancouver. (I chose Cardamom flavour to blend with the apple pie’s aromatic spices. What would you pick?)

If you&rsquore looking for a healthy alternative to sugar-filled snacks for your kids, these homemade fruit roll-ups could make you mom (or dad) of the year.

You can use whatever tropical fruit you like, but kiwi gives them a wonderful tart flavor that kids seem to love.

Blend them with some pineapple chunks, lemon or lime juice, and a natural sweetener of your choice. (I prefer honey!)

Then pour the mixture onto a dehydrator or into a pan in the oven and let it harden.

After it cools, slice it, roll it up, and stick it in your kids&rsquo snack packs.