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 Apple and Herb Pork Chops

Here’s What You’ll Need:

  • 6 organic pastured pork chops
  • 1 tsp. organic dried thyme
  • 1 tsp. organic dried rosemary
  • 1 tsp. organic dried marjoram
  • 4 medium organic tart apples, cut into 1″ dice
  • 1 large organic red onion, cut into 1″ dice
  • 3 Tbsp. organic brown sugar
  • 1 cup organic 100% apple juice

Here’s  How I do it:

  1. Preheat oven to 350° Fahrenheit.
  2. Heat a Dutch oven over medium-high heat.
  3. Sear the pork chops for 5 minutes on each side; Remove from heat.
  4. Arrange the onion and apple pieces all around the pork chops.
  5. Carefully pour in the apple juice.
  6. Sprinkle the herbs and brown sugar on top.
  7. Cover the Dutch oven and bake for 1 hour and 15 minutes.
  8. Remove the pork chops and place on a warm serving platter.
  9. Bring the juices to a boil in the Dutch oven; Reduce by half.
  10. Serve the pork chops with the reduction sauce.
  11. Enjoy!

A Hungarian Chicken Soup Recipe

This recipe is slightly adapted from the Creative Cooking Poultry cookbook printed in 1992.

Here’s What You’ll Need:

  • 2 cooking apples, cored and sliced thinly (If using  tart apples, add 1 Tbsp. of organic light brown sugar or additional honey; Sweet baking apples are recommended.)
  • 1 tsp. raw local honey
  • 2 Tbsp. of raw organic rolled oats
  • 1/2 cup of organic sour cream
  • 6  cups of Homemade Chicken Stock  (Do not use vegetable stock!)
  • 1/4 cup of water
  • 1 tsp. Real Salt
  • 2 tsp. dried organic parsley, additional for sprinkling over soup portions — if desired.
  • 2 cups of cooked, shredded pastured chicken

Here’s How I do it:

  1. Add the chicken stock,  salt and two teaspoons of parsley to a stock pot.
  2. Bring to a boil.
  3. Reduce the heat and simmer for 50 minutes.
  4. Place the sliced apples, honey and water into a covered 2-quart saucepan and simmer over medium-low heat until the apples are tender.  (Approximately 20 minutes or so.)
  5. Preheat the oven to 400 degrees.
  6. Once the oven has preheated, place the rolled oats onto a baking sheet and toast them for 1-2 minutes or until lightly golden brown.
  7. Fold the toasted rolled oats into the sour cream.  Keep this mixture at room temperature until the broth is ready for the next step.
  8. Once the stock has finished simmering, stir the sour cream mixture into the soup and simmer for five minutes.
  9. Add the apples and cook for an additional 4-5 minutes.  (Just so that the apples warm back up to the temperature of the soup.)
  10. Take one whole egg and mix it with 2 tablespoons of the soup broth until well blended.
  11. Add the egg mixture back into the soup and stir until the soup thickens.
  12. Enjoy!