"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Dutch Apple Muffin Recipe

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This recipe for Dutch Apple Muffin, by , is from The Kapros Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Samuel Kapros


For the Batter
6 Eggs
1 c. Almond Milk
3 T. Coconut Oil, melted
2 tsp. Vanilla Extract
2 tsp. Dark Maple Syrup
c. Almond Flour
tsp. Baking Soda
tsp. Ground Nutmeg

For the Apples
2 Apples, cored and diced
2 T. Unrefined Coconut Oil
3 T. Honey
1 tsp. Cinnamon
tsp. Ground Nutmeg
Juice from Lemon

Additional coconut oil (for greasing ramekins)
Chopped Pecans (garnish)

1. Preheat the oven to 425F.

2. Whisk together the eggs, almond milk, liquid coconut oil, vanilla extract, and maple syrup.

3. In a separate bowl, mix the almond flour, ground nutmeg, and baking soda.

4. Mix together the wet and dry ingredients and set aside.

5. In a small sauce pan, over medium heat, add the unrefined coconut oil.

6. Add the honey and mix in the apples, cinnamon, ground nutmeg, and lemon juice.

7. Stir to coat the apples and then turn off the heat.

8. Use ceramic oven-proof ramekins or paper muffin cups. If using ramekins, use coconut oil to grease the inside of each.

9. Divide the apples evenly into each cup.

10. Pour the batter over the apples in each cup.

11. If using ramekins place them on a baking sheet and then put in the oven for 20 minutes. Turn the heat down to 375 and cook for an additional 20 minutes.

12. Garnish with chopped pecans. Serve hot.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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