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Apple Cinnamon Muffin Waffle CLINTON KELLY

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ingredients
APPLE MIXTURE:
1 teaspoon unsalted butter
1 large Granny Smith apple (peeled, cored, finely diced)
1/4 teaspoon ground cinnamon
WAFFLE MUFFIN BATTER:
1 large egg
1 tablespoon unsalted butter (melted)
1/4 cup light brown sugar
1 cup unsweetened vanilla almond milk
1 tablespoon maple syrup
1/4 cup apple sauce
1 teaspoon vanilla extract
1 and 1/2 cups whole wheat pastry flour
1/4 cup almond flour
1 and 1/2 teaspoons ground cinnamon
3/4 teaspoons Kosher salt
1/2 tablespoon baking powder
cooking spray

directions
For the Apple Mixture: In a medium saute pan over medium-high heat, add melt the butter. Add apples and cinnamon and cook, stirring occasionally, until apples begin to break down, about 5 minutes. Remove from heat and set aside to cool.
For the Waffle Muffin Batter: Preheat a waffle iron.
In a large bowl, whisk together the egg, butter, light brown sugar, almond milk, maple syrup, apple sauce and vanilla extract.
In a medium bowl, whisk together the whole wheat pastry flour, almond flour, cinnamon, salt and baking powder. Gently whisk the flour mixture into the almond milk mixture until thoroughly combined. Fold in the cooled apple mixture.
Working with 1/3 cup of batter at a time, pour batter into waffle maker and cook for 5 minutes. Remove, allow to cool completely and repeat with the rest of the batter. Securely wrap each cooled waffle in plastic wrap or store in a zip-top bag. Store in the freezer until ready to eat. To reheat, toast to desired doneness in a toaster and enjoy!
Tip: Make a large batch of these and store in the freezer for up to 1 month!

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