When I found apple molasses sold in the Chouf cedar reserve in Lebanon, I was so excited yet my feelings were tempered: I knew that this product was made in small quantities and that finding it in other countries was going to be very difficult.
Lo and behold I found a farm in Upstate New York that makes apple molasses from pure apple cider. It is a thick, sweet and tangy molasses with the color of amber and completely natural. Apparently the owners John and Carolyn Loveland found a recipe for apple cider molasses from an old Pioneer cookbook. It is so exciting that old recipes which came at some point from the Old World, get recreated and even marketed in the twenty-first century.
Allens Hill Farm is located in Bloomfield, New York; for their website, click here.
I used their apple cider molasses in lieu of white refined sugar in this muffin recipe from Stacey’s snacks. As soon as they were out of the oven, I ate two. If you like gingerbread, you will love these muffins; you can use up all these forgotten apples in your vegetable bin and have a healthy and yummy goodie to start your day with. NO guilt here!
- 1 cup of whole wheat flour
- 1 cup of all-purpose flour
- 1 teaspoon of baking soda, a pinch of salt, a generous pinch of cinnamon
- 1 cup of applesauce
- 1/4 cup of canola oil
- 1/2 cup of apple cider molasses
- 1/4 cup (packed) of dark brown sugar
- 1 large apple (2 apples if you wish to decorate the tops with an apple slice), peeled and cut in small dice.
- 1/2 cup of golden raisins, 1/2 cup of pecans (or walnuts)
- 2 large eggs
- Place the flours, baking soda, salt and cinnamon in the bowl of a mixer. Mix for 30 seconds to get all the dry ingredients mixed up.
- In a separate bowl, mix the eggs lightly with a fork, add the oil, applesauce, apple cider molasses, brown sugar, and mix for a few seconds. Pour the mixture into the mixer and mix for a few seconds until the dry ingredients are moist and the batter is compact. Add the raisins, pecans and apple bits.
- If you wish, you can cut some more apple slices and insert one slice into each muffin top.
- Divide the batter into paper-lined muffin molds; bake in a preheated 375F oven for about 25 minutes or until the muffins are golden, feel firm to the touch and have risen. Serve warm or at room temperature.
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