Since this issue is also all about kids, we wanted to get the scoop straight from the source—introducing our guest writer/photographer (and the youngest to ever have a byline in Loveland Lifestyle!).
Hi, my name is Isis—although I usually go by Icy. I’m 14, and I take pleasure in all things baking. I started baking in my family’s restaurant, Balance Café, when I was around five years old—and have been creating recipes ever since. I love photography, writing, reading, and of course, baking. I created this recipe with the hope of sparking memories and creating new ones!
Icy’s Cinnamon Apple Muffins
makes: 6 jumbo-sized or 12 standard muffins
prep time: 15–20 minutes
cook time: 18–25 minutes
- 2–3 dashes of cinnamon
- 1 tsp agave (option, substitute maple syrup)
- 10 tbsp brown sugar (divided)
- 2 medium-sized apples, peeled and cored (Gala or Honeycrisp recommended)
- 2 tbsp margarine (option, substitute butter)
- ½ cup of granulated sugar
- ½ tsp baking soda
- 1 tsp baking powder
- 1⅓ cups of apple puree
- 2 eggs
- 1⅔ cups of all-purpose flour
Preheat oven to 350°, then prep your apple mix: In a medium mixing bowl, add cinnamon, agave, and 2 tbsp brown sugar. Dice the apples, add them to cinnamon, agave and brown sugar, and combine thoroughly. In a skillet over medium heat, add the margarine and apple mix. Cook until soft and golden brown, around 7 to 10 minutes. Once complete, set apple mix aside.
In a separate bowl, whisk together granulated sugar, remaining brown sugar, baking soda, and baking powder. Add the apple puree, eggs, and apple mix. When evenly blended, add the flour. (If you don’t have allergies, I encourage you to add your favorite nut to this mixture—I used ⅓ cup walnuts.)
Scoop into your favorite baking cupcake liners until ⅔ full. Bake for 18-25 minutes until golden brown and toothpick inserted comes out clean. Remember that chunks of your apple mix may seem wet. Enjoy!
