Stewarts Shops

Fall Foods Full of Nutrition (and Butter!)


BLOG: It is hard to believe that we are only a few weeks away from Halloween! Despite some unseasonably warm temperatures this October, holiday parades and costume preparations are in full swing.

Making healthy choices can be particularly difficult this time of year with candy corn and candy apples available everywhere! And while apples are a nutritious fall treat, caramel apples are not exactly what the doctor had in mind when saying “an apple a day.”

Rather than avoiding the treats at fall festivities, I recommend treating yourself to something delicious that you can feel good about. And because so many flavorful fall foods are packed with nutrition, healthy recipe swaps are an easy sell to kids, neighbors and costumed guests.

The apples and pumpkin used in the muffin recipe below are great sources of hard-to-find nutrients such as fiber, potassium and vitamin A. Vitamin A contains antioxidants, which can be extremely important in preventing infections and diseases that are commonly associated with the cold weather. However, many vitamins such as the Vitamin A found in pumpkin, actually require small amounts of dietary fat for absorption. That’s where Stewart’s low-fat buttermilk and moderate amounts of Stewart’s all-natural butter come in - to get the full health benefits from this recipe.  The best part is that nearly every ingredient in these muffins can be found on the shelves of your local Stewart’s Shop. Which means when the neighborhood ghosts gobble them up, you are only minutes away from whipping up another batch!

Apple-Pumpkin Muffins Makes 18 Muffins

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Stewart’s egg
1 cup Stewart’s buttermilk
1/4 cup Stewart’s butter, melted
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
1 cup apples, diced

1. Preheat oven to 375F. Grease muffin tins, or line with paper cups.
2. In a large bowl, stir together flour baking soda and salt.
3. In a separate bowl, mix egg, buttermilk, butter, vanilla and brown sugar.
4. Pour the butter mixture into the flour mixture and add the diced apples. Stir until blended.
5. Spoon into the prepared muffin tin and bake for 25 minutes.

-Christine Sloat MS, RD, CDN

About Christine: Christine Sloat is a Registered Dietitian and life-long resident of upstate New York. She holds a Bachelor’s of Science in Dietetics from the University of Delaware, and a Master’s of Science in Applied Nutrition from The Sage Colleges in Troy. She has a nutrition consulting business, Nutritious Notions LLC.

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