Crabapple Muffins

Crabapples are ripe on trees all over town right now! This absolutely delicious recipe is uniquely tart and sweet and uses fruits that are often wasted!

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2 eggs

2/3 cup canola oil

2 teaspoon vanilla

1 cup brown sugar

1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 teaspoon baking soda

2 1/4 cups flour (if gluten free, substitute almond flour)

2 cups chopped crab apples (feel free to leave the skins on)


  1. Preheat oven to 350° F.

  2. Combine eggs, oil, vanilla, sugar in a stand mixer or bowl.

  3. Stir in baking powder, cinnamon, salt, and baking soda.

  4. Add flour, and stir until combined.

  5. Mix in the chopped crab apples.

  6. Grease muffin tins, and then fill each muffin cup approximately 2/3 full with batter.

  7. Bake for approximately 30 minutes or until lightly browned and a toothpick comes out of the center clean.

Adapted from a recipe on the site A Hundred Years Ago.

Honeydew Salad with Poppy Seed Dressing

This is one of my favorite fruit salads.  It's so unique, and the different flavors meld wonderfully together.   

1/2 medium honeydew, seeded, flesh scooped with a melon baller
1/2 medium English cucumber, seed membrane scraped out, cut into half moons
1/2 pound seedless green grapes, cut in half (about 1 1/2 cups)
Juice of 1/2 lime
1 teaspoon canola or olive oil
1 teaspoon water
1 teaspoon honey
1 1/2 teaspoons poppy seeds
4 large fresh mint leaves, thinly sliced

Read the entire recipe and directions at Serious Eats.