This week, Chef Andrew and his class made apple honey muffins, while learning about pollination and the basics of baking! The class was split the class in half, mixing the dry and wet ingredients separately. During class, students tasted granny smith and royal gala apples and compared the differences between the two. Once baked and cooled, the class tasted and compared how the different apples bake. Some students preferred the tart granny smith apples while others preferred the sweeter royal gala apples. See the recipe below!

1¼ cups whole wheat flour
1½ teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
Pinch ground nutmeg
½ teaspoon baking soda
½ teaspoon salt
½ cup oats
⅓ cup melted coconut oil
½ cup honey
2 eggs, at room temperature
1 cup + 2 tablespoons Greek yogurt
1 teaspoon vanilla extract
1 cup grated apple
1 cup diced apple (¼-inch cubes)

Preheat the oven to 425 degrees. Grease a muffin tin with coconut oil, or line with parchment liners. Set aside.

In a large mixing bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt. Stir, then fold in the oats. Set aside.

In a medium mixing bowl, whisk together the melted coconut oil, honey, eggs, Greek yogurt, and vanilla. Fold into the dry ingredients until just combined, then add the grated and diced apple. Do not over mix!

Divide the batter evenly between the slots in the muffin tin. Bake until golden-brown and a toothpick comes out clean, about 12-15 minutes. Keep a close eye, since honey causes baked goods to brown more quickly than usual. 

Cool slightly and serve. Enjoy!

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