Here's a healthy new breakfast recipe for you: Einkorn Apple Cheddar Muffins!
This recipe has it all:
lots of eggs, cheese, and butter for healthy protein and fat,
a sweet-tart bite from the apples and applesauce,
Einkorn flour for more nutrition, and
just a touch of sucanat unrefined sweetener.
Protein-Blast
Although I already have lots of other Einkorn muffin recipes on this blog, what sets this recipe apart is the extra protein. I wanted to make this recipe more filling and balanced, for quick and easy weekday breakfasts throughout the week.
I tested this recipe a few times to see just how many eggs I could pack in without these turning too eggy. 6 was the magic number. 🥚🥚🥚😊🥚🥚🥚 So, even though there are 6 eggs in this recipe, these are still very-much muffins and haven't moved into quiche territory.
Easy Weekday Breakfasts
I like to make a double-batch of these muffins on the weekend. That way, we have plenty to enjoy during the weekdays when we don't have much time for preparing breakfast. The leftovers can be served cold or warmed up in the toaster oven.
Why Einkorn?
My family switched to Einkorn wheat flour 9+ years ago. Einkorn is an ancient variety of wheat that has never been hybridized; as such it is naturally lower in gluten and higher in protein than modern wheat. Some people who have sensitivities to gluten in modern wheat can actually consume Einkorn with no problems.
This recipe for Einkorn Apple Cheddar Muffins uses Einkorn all-purpose flour. When consumed in moderation, white flours can be a healthy part of the diet. Did you know that, in traditional cultures, much of the bran and germ was actually discarded after the whole grains were ground into flour? Somehow, ancient peoples seemed to know that consuming too much whole grains can be unhealthy.
Einkorn Apple Cheddar Muffins
Makes 12 muffins
1/4 cup (half a stick) butter, preferably nutrient-dense yellow butter, melted
1&1/4 cups all-purpose Einkorn flour
1/3 cup sucanat
1&1/2 tsp aluminum-free baking powder
1/2 tsp finely ground Celtic sea salt
4 ounces sharp cheddar cheese, shredded
6 large eggs, preferably from pastured hens
1/4 cup whole milk
1/2 cup unsweetened apple sauce, preferably organic
2&1/4 cups minced sweet-tart apples (from about 2 med-large apples), such as Pink Lady or Fuji
Line a muffin tin with paper cups. (I prefer If You Care Unbleached Baking Cups because the muffins do not stick to the sides of the cups.)
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan over low heat. Then turn off heat and allow to cool a bit.
Combine the Einkorn, sucanat, salt, and baking powder in a large bowl. Whisk it all together to break up any lumps.
Shred the cheese. A box grater works well for this.
Combine the eggs, milk, and applesauce in a medium bowl. Use a fork to mix it all together.
Mix the butter into the egg mixture.
Mince the apples into small bits. I like to leave the skin on for extra nutrition. Make sure the measure the amount of minced apples, or else you may end up with too much batter.
Stir the shredded cheese into the flour mixture.
Then pour the egg mixture into the flour mixture and fold it all together with a spatula. Because the Einkorn flour does contain gluten, make sure not to overmix or the muffins will be tough. Mix it all together just enough to combine the wet and dry ingredients, erring on the side of less mixing.
Fold in the minced apples.
Use a 3-Tb scoop or large spoon to scoop the batter into the muffin cups. The cups will be totally full with this batter.
Bake the muffins at 350 degrees F for 32-37 minutes, until they are golden brown on top.
Remove from the oven and allow to cool a bit before serving.
Once cool, leftovers can be stored in an airtight container in the fridge. The leftovers can be served cold or re-warmed in a toaster oven.
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