I don’t like waiting.
If I get a birthday gift in the mail from out of town, even if it’s before my birthday, I desperately want to open it right now.
While I won’t allow myself to do this, I have frequent urges to listen to Christmas music in October…or July…or March…
Last weekend we were on our way to the apple tasting and we stopped for gas. For those non-Oregonians, we don’t pump our own gas here. When it’s raining, I love living in Oregon. On this day I was anxious to GO! We pulled up to the pump and waited. And waited. And waited. I could take it no longer. I got out and tried to get into the computer system and pump my own blasted gas, thank you very much. I wasn’t actually successful as I didn’t know the gas station password, but I did manage to get an attendant over to our car…
I don’t like waiting.
Waiting for baked goods might be the hardest of all. That’s why in general, I make lots of muffins and scones versus cakes or breads. 20-30 minutes? I can do it. 50-60 minutes? My stomach might eat itself in the meantime.
That’s why these Apple Cinnamon Monkey Bread Muffins are the best! Regular monkey bread will typically have a raw middle in my house because I just can’t wait. Muffins bake up so much faster!
Remember I promised you yet another apple post? I initially planned on submitting this recipe to Healthy Vegan Fridays but let’s be real. These muffins are vegan. These muffins are not healthy!
Well, I take that back. They’re healthy in the fact that you don’t use that dough that comes in a can that you smack on the side of the counter to hear the ‘pop’.
They’re healthy in the fact that the recipe calls for whole wheat pastry flour.
They have apples for goodness sake! Apples are healthy!
So ignore the fact that each little dough ball is rolled in cinnamon sugar.
Ignore the brown sugary caramel syrup drizzled on top.
And congratulate yourself.
You’re eating something healthy for breakfast – no waiting involved!
1 1/4 cup whole wheat pastry flour
1/2 TBS baking powder
1/2 tsp salt
3 TBS vegan butter (Earth Balance)
1 TBS real maple syrup
1/2 cup soy milk, mixed with 1 tsp apple cider vinegar
1 apple, peeled and diced
Brown sugar syrup
1/4 cup brown sugar
2 TBS vegan butter
Cinnamon sugar for rolling
Combine flour, baking powder and salt. Cut in butter until small crumbs form. In a separate bowl, combine maple syrup, soy milk and apple cider vinegar. Mix into dry ingredients. Knead until smooth and divide dough into small balls, rolling each in cinnamon sugar mixture. Add diced apple to cinnamon sugar dough balls and gently stir. Divide dough into a 12 cup muffin tin.
In a small saucepan, combine syrup ingredients. Cook over low heat until sugar has dissolved. Drizzle over each muffin cup. Bake at 400 for 15-20 minutes. Restrain yourself from eating the entire batch yourself.