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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Is the summer really almost halfway over?  I’ve been so busy studying for this little exam that I’ve hardly had time to notice, let alone enjoy, the weather.  Though I did enjoy the pleasure of a particularly vicious mosquito attack … but that’s another story.  Ah, the joys of summer in the city!

When it’s hot outside and life is hectic inside, the last thing you want to do is spend hours in the kitchen.  Forget about hours, even 20 minutes seems like an eternity when it’s sticky and soupy outside.  Summer calls for nothing more than a few minutes of actual standing-in-front-of-the-stove kinda cooking.  Summer is the era of simple salads and simple slaws.  This chicken salad fits the bill perfectly.  No goopy mayo, this light, tart salad with crisp green apples is the perfect summer meal.

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There are certain recipes that, over time, become your go-to recipes.  Whenever I need a little sweetness or am terrified that the experimental dessert in the oven is going to fail, this is the recipe I whip out.  This is my ultimate go-to cookie recipe.  It is infinitely adaptable and impressively forgiving.  I can’t even being to count how many times I’ve made these or how many variations I’ve created.  Recently, I’ve taken to using 100% whole wheat flour in an effort to maintain my commitment to all things whole grain.  I think it gives them a nice nuttiness that perfectly compliments the oats.  But if whole wheat isn’t your thing, feel free to stick with the all-purpose flour.

Over the years I’ve taken to adding a bit of cinnamon and, when I’m feeling spicy, a little nutmeg to the dry ingredients.  I love the spicy flavors mixed with the chocolate chips and the oatmeal.  The beautiful thing about this recipe is that virtually every ingredient can be swapped out for something else.  Try it with raisins instead of chocolate chips (if you are one of those strange creatures that doesn’t care for chocolate).  Use all-purpose flour and coconut.  Sunflower seeds or salted peanuts instead of the walnuts.  White chocolate chips and macadamia nuts.  You get the idea.

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