I love the flavors of apple pie, but rarely have the patience (or energy) to make a whole pie from scratch.  Besides, of all the pies out there, apple pie falls into the Labor Intensive with Great Risk for Failure category.  Plus, establishing portion control rules for an entire apple pie in a house of two people is just asking for trouble.  Bleh.  No thanks.  Instead, I decided to find a way to incorporate all my favorite apple pie flavors in a simple-to-make, easy-to-hold, and light enough to enjoy with a cup of tea scone.

Made with whole wheat flour and rolled oats, these whole grain cream scones are specked with fresh apples tossed in honey and cinnamon.  Only lightly sweet, they are perfect topped with a slather of apple butter or just eaten plain alongside a warm cup of tea or cider.  All the spiced apple flavors you love from apple pie in a light, simple scone.

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It’s a tragedy that I’ve been sitting on this recipe since the beginning of apple season (oh, let’s say September) and it’s now full-fledged winter around these parts.  Fortunately, I’m happy to report that despite my belief that the fall is strictly the best season for apples (which it really is), I’ve been informed that apples are truly a season-less fruit thanks to international shipping and year-round growing seasons!  (Shhh! Don’t tell the local eaters about my apples from New Zealand!)  That slightly lessens my guilt over not sharing this recipe sooner.  Carbon footprint guilt?  Well, that’s another story.

With a yogurt base, these apple muffins are moist, tender and spotted with diced apples that truly melt in your mouth.  Topped with toasted walnuts, spiced with cinnamon, nutmeg and ginger, these make a delicious quick breakfast or afternoon snack.  Made with whole wheat flour, low-fat yogurt and olive oil, these muffins land much closer to the Good-For-You side of the scale rather than the Just-Kill-Yourself-Now prepackaged muffins from most chain coffee shops.  Healthy-ish and delicious?  Ok, sign me up.

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