It’s apple season! Foodland Ontario home economist Teresa Makarewicz walked us through two easy recipes – one sweet, one savoury.

Apple Crumb Spice Muffins

2 tbsp (25 mL) packed brown sugar
5 tsp (25 mL) all-purpose flour
1/4 tsp (1 mL) each ground cinnamon and nutmeg
2 tsp (10 mL) vegetable oil
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) each salt, baking soda and ground ginger
2 Ontario Apples
2 Ontario Eggs
1 cup (250 mL) plain yogurt
1/3 cup (75 mL) vegetable oil

In small bowl, stir together brown sugar, flour,1/4 tsp (1 mL) each cinnamon and
nutmeg; stir in 2 tsp (10 mL) oil just until mixed. Set aside.

In large bowl, whisk together flour, sugar, baking powder, cinnamon and nutmeg, salt,
baking soda and ginger. Core apples; chop into pieces no larger than 1/2-inch (1 cm).

In medium bowl, whisk together eggs, yogurt and oil until blended; pour over flour
mixture just until combined. Fold in apples until evenly distributed. Spoon batter into
lightly greased muffin cups. Sprinkle with brown sugar mixture.

Bake in 375°F (190°C) oven until deep golden brown and toothpick inserted in centre
comes out clean, 18 to 22 minutes. Let stand for 5 minutes before removing from pan.

Serve warm or cool completely on rack. (Store in airtight container for a couple of days.)

Tips: If you like, use half whole wheat flour in the batter and/or add 1/2 cup (125 mL)
toasted chopped walnuts.

Squash and Apple Soup with Maple 

2 Ontario Onions, chopped
1 tbsp (15 mL) butter
1 large Ontario Butternut Squash, peeled and cubed
(about 2-1/2-lb/1.25 kg, about 5 cups/1.25 L cubed)
2 Ontario Apples, peeled, cored and cubed
2 cloves Ontario Garlic, peeled
4 cups (1 L) sodium-reduced chicken or vegetable broth
1 tsp (5 mL) chopped fresh Ontario Thyme
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
3 tbsp (45 mL) Ontario Maple Syrup
1/2 tsp (2 mL) ground nutmeg
Pumpkin seeds

In large pot, cook onions in butter over medium heat until softened, about 5 minutes.

Add squash, apples, garlic, broth, 1 cup (250 mL) water, thyme, salt and pepper.

Increase heat to high; bring to boil. Reduce heat, cover and simmer for about 20
minutes or until squash is tender. Let cool slightly.

In batches, purée soup in blender until smooth. Return to pot and stir in maple syrup
and nutmeg. Reheat soup until hot. Serve garnished with pumpkin seeds.