Hannah Jensen is an Environmental Science student from North Vancouver. When she isn’t at SFU, you’ll find her working as a lifeguard, training for triathlons, or going on adventures in the outdoors.
As Matthew McGibbon discussed in his recent blog post, eating local is an important step towards food security and towards making our own lives more sustainable. Here in BC, a wide variety of produce is grown every month of the year. From apricots and melons to squash and broccoli, something delicious is always in season. In February, this means apples, cabbage, pears, rosemary, sage, and turnips.
It can feel challenging to make sustainable choices as a student, as we are often limited by time and money. However, it is easy to incorporate local foods into our diets. This recipe for apples muffins is basically foolproof. They are a perfect breakfast or on-the-go snack, and are far healthier than store bought muffins. As an added bonus, baking is a great midterm stress reliever.
1/4 cup vegetable oil
1/2 cup brown sugar
2 eggs (organic, free range, and BC grown if possible!)
1/2 tsp. vanilla
1 1/2 cups of chopped BC apples (about 2 large apples)
1/4 cup orange juice
1 cup unbleached flour
1/3 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 Tbs. granulated sugar
Preheat the oven to 350 degrees Fahrenheit. Mix oil, brown sugar, eggs, vanilla, apple, and orange juice together in a large bowl. In a separate bowl, whisk flours, baking powder, baking soda, cinnamon, and nutmeg. Add to the apple mixture, then stir until just combined - do not over mix! Fill greased muffin tins about 3/4 full. Stir together topping ingredients and sprinkle on top. Bake muffins for 25-30 minutes, rotating the pan halfway through baking.
5.6 g fat
0 mg cholesterol
48 mg sodium
For a list of what’s in season, check out the BC Association of Farmer’s Markets website.
*This Apple Muffin recipe was adapted from the Healthier Muffins cookbook by Elizabeth Cox