Homemade Organic Apple Cinnamon Muffins with Streusel

For the Muffins:

Here’s What You’ll Need:

  • 7 Tbsp. [1 stick minus 1 Tbsp.] organic pasture butter, at room temperature
  • 3/4 cup organic cane sugar
  • 2 large organic pasture eggs
  • 2 1/4 cups organic unbleached white flour, PLUS 2 Tbsp. for dusting shredded apple
  • 4 tsp. Homemade Baking Powder
  • 1/2 tsp. Real Salt
  • 1 cup grass-fed organic whole milk
  • 1-1/2 tsp. Homemade Organic Vanilla Extract
  • 1-1/2 cups shredded organic tart apples (such as organic Granny Smith)
  • 1-2 tsp. organic 100% lemon juice

Here’s How I do it:

  1. Preheat the oven to 375° Fahrenheit.
  2. In the bowl of an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
  3. Core each apple, then shred and combine with lemon juice; Set aside.
  4. Once the butter and sugar are creamed, add each egg into the electric mixer separately and mix well in between.
  5. In a separate mixing bowl, stir the flour, salt and baking powder together.
  6. Add the dry ingredients to the wet ingredients in two segments, alternating with the milk and vanilla.
  7. Stir until just evenly moistened.  The batter will be slightly lumpy.
  8. Combine the shredded apple and 2 Tbsp. flour until well coated.
  9. Using a large spatula, fold in the shredded apples until just evenly distributed, no more than a few strokes.  Take care not to break up the fruit.  Do not overmix.
  10. Spoon the batter into each muffin cup, filling it level with the cup.
  11. Bake for about 12 minutes.
  12. Remove from the oven.
  13. Sprinkle each muffin with streusel.
  14. Place back into the oven and bake until golden, dry and springy to the touch, approximately an additional 8 – 13 minutes.  A toothpick inserted to the center of the muffin should come out clean.
  15. Place the muffins on a wire rack to cool for 5 minutes.  Serve warm or at room temperature.
  16. Enjoy!

For the Streusel:

  • 1/2 cup organic unbleached white flour
  • 2 Tbsp. organic cane sugar
  • 2 Tbsp. organic light brown sugar, packed
  • 1/4 tsp. organic ground cinnamon
  • 2 Tbsp. organic pastured butter, cut into small pieces

Here’s How I do it:

  1. Mix together the flour, sugar, light brown sugar, and cinnamon in a small mixing bowl.
  2. Using a pastry cutter or your fingers, cut the butter into the mixture just until coarse crumbs form.

Homemade Organic Jamaican Jerk Seasoning

Here’s What You’ll Need:

  • 1 Tbsp. organic dried minced onion
  • 2 tsp. organic dried thyme leaves
  • 1 tsp. organic ground allspice
  • 1 tsp. organic freshly ground peppercorn blend
  • 1/2 tsp. organic ground cinnamon
  • 1/4 tsp. organic ground cayenne
  • 1/2 tsp. Real Salt

Here’s How I do it:

  1. Combine all ingredients into a glass jar with a tight-fitting lid; Shake until blended.
  2. Store in the same glass jar or a glass spice jar.
  3. Enjoy!

Homemade Organic Mexican Spiced Brownies

I was inspired by The Latin Kitchen to make these brownies.

Here’s What You’ll Need:

  • 1/2 cup organic unbleached white flour
  • 1 tsp. organic ground cinnamon
  • 1/2 tsp. organic ground cayenne pepper
  • 1/4 tsp. ground chipotle pepper, optional
  • 1-1/4 sticks organic pasture butter
  • 1/2 cup organic cane sugar
  • 1 cup organic raw cocoa powder
  • 1/4 teaspoon Real Salt
  • 1 teaspoon Homemade Organic Vanilla Extract
  • 2 large organic pasture eggs

Here’s How I do it:

  1. Preheat oven to 325° Fahrenheit.
  2. Butter an 8″ x 8″ baking dish; Set aside.
  3. Whisk together flour, salt, cinnamon, cayenne, and chipotle (if using), and set aside.
  4. Combine the butter, sugar, cocoa, and salt in a double boiler over barely simmering water.
  5. Once the chocolate mixture is hot to the touch, set aside until warm.
  6. Stir in the vanilla with a wooden spoon (or other non-reactive material)
  7. Add one egg, and stir the mixture vigorously.
  8. Add the other egg, and stir the mixture vigorously.
  9. Stir in half the flour and spice mixture, and whisk again until smooth; Repeat with other half of flour and spice mixture.
  10. Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until set in the center.
  11. Let cool completely before lifting from pan and cutting. (For even cutting: chill in refrigerator for at least 2 hours before cutting.)
  12. Enjoy!

Homemade Organic Copycat Old Bay Seasoning

Here’s What You’ll Need:

  • 2 Tbsp. organic bay leaf powder
  • 2 Tbsp. organic celery salt
  • 1 Tbsp. organic dry mustard
  • 1 tsp.  organic ground peppercorn blend
  • 2 tsp. organic ground ginger
  • 2 tsp. organic sweet paprika (or organic smoked paprika is a great substitution)
  • 1-1/2 tsp. organic ground nutmeg
  • 1 tsp. organic ground cloves
  • 1 tsp. organic ground allspice
  • 1/2 tsp. organic crushed red pepper flakes
  • 1/2 tsp. organic ground cardamom
  • 1/4 tsp. organic ground cinnamon

Here’s How I do it:

  1. Place all ingredients into a glass jar with tight-fitting lid.
  2. Shake until blended.
  3. Store in an old glass spice jar with tight fitting lid.
  4. Enjoy!

Homemade Organic Graham Crackers

This recipe doesn’t use Graham flour, but the whole wheat flour turned out just fine.  If you’re a purist, use organic Graham flour instead of the whole wheat flour.  This is a slightly adapted version of Alton Brown’s recipe which can be found at Food Network.

Here’s What You’ll Need:

  • 1 1/4 cup organic whole wheat flour
  • 1/4 cup organic non-bleached white flour
  • 1/3 cup organic light brown sugar
  • 3/4 tsp. Homemade Baking Powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. Real Salt
  • 1/8 tsp. organic ground cinnamon
  • 6 Tbsp. organic pasture butter, cut into 1/4-inch cubes and chilled
  • 1/3 cup organic blackstrap molasses
  • 3 Tbsp. organic grass-fed whole milk
  • 1/2 tsp. Homemade Organic Vanilla Extract

Here’s How I do it:

  1. Place both flours, sugar, baking powder, baking soda, salt and cinnamon into a medium-sized mixing bowl.
  2. Add the butter and mix until the mixture resembles cornmeal.
  3. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute.
  4. Press the ball into a 1/2-inch thick disk, cover with a tea towel, and refrigerate for 30 minutes.
  5. Preheat the oven to 325° Fahrenheit.
  6. Take the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper.
  7. Roll the dough out until it is 1/8-inch thick.
  8. Slide the rolled dough and parchment paper onto a half sheet pan.
  9. Remove the top sheet of parchment paper.
  10. Cut the dough, using a pizza cutter, into 2-inch square pieces by making vertical and then horizontal cuts all the way across the dough.
  11. Trim off any excess.
  12. Using a fork, poke holes all over the top of the dough.
  13. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken.
  14. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely.
  15. Once completely cool, break into individual crackers.
  16. Store in an airtight glass container for up to 2 weeks.
  17. Enjoy!

Homemade Organic Blueberry Muffins with Streusel

I found this  original blueberry muffin recipe in the Williams-Sonoma Muffins cookbook published by Simon and Schuster.  I have adapted it slightly.

For the Muffins

Here’s What You’ll Need:

  • 7 Tbsp. [1 stick minus 1 Tbsp.] organic pasture butter, at room temperature
  • 3/4 cup of organic cane sugar
  • 2 large organic pasture eggs
  • 2 1/4 cups organic unbleached white flour, PLUS 2 Tbsp. for dusting blueberries
  • 4 tsp. Homemade Baking Powder
  • 1/2 tsp. Real Salt
  • 1 cup grass-fed organic whole milk
  • 1 1/2 tsp. Homemade Organic Vanilla Extract
  • 1 1/2 cups fresh or frozen organic blueberries
  • Homemade Organic Maple Butter, for serving

Here’s How I do it:

  1. Preheat the oven to 375° Fahrenheit.
  2. In the bowl of an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
  3. Add each egg separately and mix well in between.
  4. In a separate mixing bowl, stir the flour, salt and baking powder together.
  5. Add the dry ingredients to the wet ingredients in two segments, alternating with the milk and vanilla.
  6. Stir until just evenly moistened.  The batter will be slightly lumpy.
  7. Combine the blueberries and 2 Tbsp. flour until well coated.
  8. Using a large spatula, fold in the blueberries until just evenly distributed, no more than a few strokes.  Take care not to break up the fruit.  Do not overmix.
  9. Spoon the batter into each muffin cup, filling it level with the cup.
  10. Bake for about 12 minutes.
  11. Remove from the oven.
  12. Sprinkle each muffin with streusel.
  13. Place back into the oven and bake until golden, dry and springy to the touch, approximately an additional 8 – 13 minutes.  A toothpick inserted to the center of the muffin should come out clean.
  14. Place the muffins on a wire rack to cool for 5 minutes.  Serve warm or at room temperature with Homemade Organic Maple Butter.

For the Streusel:

  • 1/2 cup organic unbleached white flour
  • 2 Tbsp. organic cane sugar
  • 2 Tbsp. organic light brown sugar, packed
  • 1/4 tsp. organic ground cinnamon
  • 2 Tbsp. organic pastured butter, cut into small pieces

Here’s How I do it:

  1. Mix together the flour, sugar, light brown sugar, and cinnamon in a small mixing bowl.
  2. Using a pastry cutter or your fingers, cut the butter into the mixture just until coarse crumbs form.