Hello Fall! When I think of fall, I think of Halloween, Thanksgiving, my birthday (November 21st!), and of course allll the food that comes with it! Now that I’m in Santa Monica, there isn’t as big of a seasonal change as on the East Coast. I am such a fan of the sun and warm temperatures so I’m fine with that 🙂 We had a heat wave with 100 degree temperatures a couple weeks ago, but now it’s back down to the 60s & 70s. I’m making it feel more like autumn by creating some fall recipes. No matter where you live, you can make it feel like fall by making seasonal foods!
Better-For-You Baking Substitutions:
As you guys know, I love baking! This past year, I’ve put extra effort into finding better-for-you options when baking. I love making delicious baked goods. These substitutions shouldn’t impact the taste, and it’s better for us so why not?! I use better-for-you substitutes for sugar, chocolate, and flour, and now I have a new one…!
Organic Buttery Yogurt Spread:
I’m so excited to work with Brummel & Brown on this fall collaboration. I recently discovered their organic buttery yogurt spread, and it’s deeeelicious. It’s gluten-free, non-GMO, and USDA organic which is important to me. No artificial flavors or preservatives, and no artificial growth hormones used on cows. Brummel & Brown‘s organic buttery yogurt spread is made with organic yogurt, plant-based oils, and purified waters. The plant-based oils provide a good source of fats similar to those found in avocado, walnuts, and almonds. I’ve learned that good fats are key so this is an extra plus for me. This spread also has less than half the saturated fat of butter. One tablespoon of butter contains 11g total fat with 7g of saturated fat, while Brummel & Brown Organic contains 9g total fat with 3g saturated fat. Winner, winner!
The addition of the real yogurt gives the spread a rich and creamy taste. I use the organic buttery yogurt spread as a 1 to 1 butter replacement in recipes. I spread it on toast with jam when I want something quick and easy. I’ve also used it when sautéing and roasting vegetables and fish. So versatile and tasty!
There’s something about eating a warm muffin fresh out of the oven that makes me feel cozy! I baked cran-apple muffins this week, and they’re so delicious. I couldn’t stop eating them, and I’m okay with that 😉 The walnuts added a great crunch, and the cranberries and apple gave them a fruity sweetness. The batter smelled incredible, and the muffins came out even better than I expected…
- 2 cups apples (2-3 apples depending on size), peeled & cut into small pieces or shredded
- 1 cup walnuts, chopped
- 1 cup cranberries, fresh or dried
- 1/2 cup Brummel & Brown organic buttery yogurt spread, softened
- 2 eggs
- 2 cups GF all-purpose flour
- 1 cup coconut sugar
- 3 tsp baking powder
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- Preheat oven to 375 degrees, and line a muffin tin.
- In a bowl, combine apples and sugar. Let it sit for 10 minutes.
- Add walnuts and cranberries.
- Then add eggs and buttery yogurt spread.
- In a second bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- Stir the flour mixture into apple mixture until the mixture is moist.
- Spoon batter into muffin cups two-thirds full. Makes about 21 muffins.
- Bake for about 25 minutes.
You need to go make these cran-apple muffins! Pro-tip: add a dollop of the buttery yogurt spread to a warm muffin – heavenly! I can’t wait to create more recipes using Brummel & Brown. And I’m excited to see you guys make these muffins 🙂 What should I make next?!
This is a Brummel & Brown sponsored post. All opinions are my own.