I must say it’s rather soothing and calming feeling, plus Sting makes it that much more enjoyable. Lately, I’ve been under the weather… Maybe it’s just the weather that is confusing our body. I work really hard during weekdays, even weekends are not free, and when the weekend comes I just want to snuggle under my blanket and read, or watch some mindless TV.
This morning I woke up with a smile on my face. I had a pleasant dream, so I woke up full of energy and ready to give my kids happy Sunday breakfast, while I sip on my coffee. You can’t really ask for a better morning, right?! My daughter, Anna, hugged me and that meant the world to me.
That hug just melts everything and makes you feel really amazing. I am so grateful for my kids. They are growing into these amazing young adults that always think of others, so I know I did something right.
Back to muffins… They are soft, delicious and perfect for the Fall season or any other season with a few tweaks. Now that persimmons and apples are in season, please give it a try. I really hope you guys like them because we really loved these very much.
Apple and Persimmon Cinnamon Muffins
- 1.5 cups all-purpose flour
- 1/2 cup Oats
- 2 tbsp. Flaxseeds
- 1/3 cup Brown sugar
- 3 tsp. Baking powder
- 2 tsp ground cinnamon
- 1/2 tsp. Salt
- 1 egg
- 1/2 cup Water
- 2 Persimmons peeled and finely chopped
- 1 Apple peeled, cored, and finely chopped
- 2 tablespoons butter melted + for greasing or 2 tbsp. Olive oil
- 1/4 cup packed brown sugar
- 1/2 tbsp. Ground Cinnamon
- Preheat oven to 375 degrees Fahrenheit.
- In a bowl, combine all-purpose flour, Oats, Flaxseeds, sugar, baking powder, cinnamon, and the salt; set aside
- Peel and core persimmons and apple, then finely chop. Add chopped persimmons, apple, butter and an egg to flour mixture, mix to coat fruit, then add water; stir just until well combined.
- Using ice cream scoop, scoop into greased muffin tin, filling each cup about 2/3. Mix brown sugar, and cinnamon to make the topping; sprinkle over muffins.
- Bake about 20 minutes; let them rest for 5 minutes in the muffin tin, then remove and serve.