Apple Muffins

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
12 servings
Level:
Easy

NUTRITION INFO
Ingredients
Directions
Watch how to make this recipe

Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray.

In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon.

In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.


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4.8 230
Easy to make, tasty and delicious! You don't need quite as much of the topping. item not reviewed by moderator and published
Why does videos not work? item not reviewed by moderator and published
omgosh these are great!!!! they came out wonderful just like the picture! absolutely loved them heavenly!!! they are also super healthy its packed with fresh apples,cinnamon and nuts!!! super yummy and healthy...it is my first time cooking today (lolololol) and this was my first recipe ... thanks for the recipe Ellie =) item not reviewed by moderator and published
Better the next day. item not reviewed by moderator and published
Keep refrigerated! Made these the first time for a snow trip with 3 other families and they were a huge hit! Only problem is they molded quickly. I didn't think to keep them in the fridge because of the chunks of fruit in them. I made them for the 2nd time today and will keep them in the fridge from day 1! I used 2 cups of whole wheat flour and no all purpose and they turned out great both times! item not reviewed by moderator and published
I just made these muffins and they were great! I could not believe how light they are. The applesauce and apples made them so "luscious"! item not reviewed by moderator and published
Just made these and they are delicious. I will be eating these for breakfast this weekend and freeze the others for later. Love your recipes. item not reviewed by moderator and published
These are yummy! I didn't have whole wheat flour so I substituted oat flour. Also didn't have applesauce so I added another chopped apple. item not reviewed by moderator and published
excellent muffins! I need 1.5 times the cinnamon sugar though, just a heads up :D item not reviewed by moderator and published
Delicious, but I put my pecans (1/2c) and cinnamon in the batter, instead of on the top. I also added wheat germ and ground flax, as well as using white whole wheat flour. I will definitely make these again-may add more cinnamon next time! item not reviewed by moderator and published
These are a favorite at our house. They have great flavor and they are incredibly moist. So easy to put together. item not reviewed by moderator and published
We love these muffins! The only change that I made was to add 1 teaspoon of cinnamon to the batter. I have shared them with friends and my mother and everyone loves them. They are so moist and delicious. I make enough to freeze and take out a few at a time so that we have a quick healthy snack in a pinch! Thank you Ellie item not reviewed by moderator and published
Yum! We used the 2 tsp of cinnamon, but used egg whites, which made it really fluffy! item not reviewed by moderator and published
Yummy & healthy! They cook quickly so make sure not to burn them :) item not reviewed by moderator and published
These muffins were really light and delicious! I used Splenda brown sugar blend, and they still turned out delicious. These muffins also freeze and re-heat really well. I will definitely be making them again! item not reviewed by moderator and published
Simple and very tasty. Recipe is perfect as is or add little cinnamon to batter. I made the topping without the nuts because they were going to a nut free preschool. Still delicious and the kids loved them. item not reviewed by moderator and published
All the lovely tastes of fall harvest. item not reviewed by moderator and published
YUM! Moist and delicious! My husband loves them and does not know they are healthier version. Next time I would add 1 tsp cinnamon to batter and a bit more of the apple chunks! item not reviewed by moderator and published
delicious and simple to make. item not reviewed by moderator and published
Very moist! My kids loved them. I ended up making more that same day. I did not put the topping on because they don't like nuts, but I bet it's even yummier with the topping. I used 1/2 all purpose flour and 1/2 whole wheat. I did not use pastry flour. I also added two apples instead of one. item not reviewed by moderator and published
I baked these muffins yesterday and they were simply delicious. My husband made a special point to tell me how good they were and how much he enjoyed them...twice! They are very moist and not overly sweet. item not reviewed by moderator and published
I read the reviews and used the suggestions to add cinnamon to the batter, I added 1 tsp, but will add 2 tsp next time. These were so moist, and my husband loved them. item not reviewed by moderator and published
good recipe but 400 degrees was waaaay too hot burnt the 1st batch put oven to 350 and they came out perfectly item not reviewed by moderator and published
Super delicious. I couldn't stop eating them. I love the wheat/white flour mix and the applesauce. Gives the muffins a great texture. item not reviewed by moderator and published
Amazing! The only modification I made was adding a teaspoon of cinnamon to the batter and melting some butter into the topping so it would stick together a little better. item not reviewed by moderator and published
I made these yesterday (October 7, 2012 and the muffins turned out better than I'd expected. I did add an additional 1/2 cup of homemade applesauce to the batter and for the topping I swapped out the pecans for ground flaxseed. My co-workers have really enjoyed having a treat that wasn't loaded with fat and sugar. item not reviewed by moderator and published
Great to find a healthy recipe that is so delicious! Easy to make. Thank you, Ellie item not reviewed by moderator and published
When I made it, the batter was on the runny side. I use muffin top pans, and it made 12 huge muffin tops. I baked them for 25 minutes. Some of the brown sugar topping burnt near the edges. The muffins were pretty much burned on the bottom, even though I baked them in the middle of the oven. The taste was excellent, however. I will tinker with the amount of liquid ingredients, and will make more of a struesel topping, using oats, flour and butter. I might also lower the temperature to 375, as my pans are dark. item not reviewed by moderator and published
Delicious !! My favorite muffin recepie, nobody can tell this is a healthy recipes item not reviewed by moderator and published
AWESOME! Moist and flavorful.....Seriously they came out perfect! item not reviewed by moderator and published
Delicious! They're not overly sweet, and I used granulated light brown sugar. item not reviewed by moderator and published
These muffins are awesome! Everyone always loves them and can't even tell they are supposed to be healthy! item not reviewed by moderator and published
Incredibly tasty muffins and very light as well. item not reviewed by moderator and published
Very Yummy Yummy, excellent texture, Me and my family love the flavor. I just add 1/2 tsp more of cinnamon. Didn't make the topping and still the muffins came out DELICIOUS. = item not reviewed by moderator and published
these were wonderful, the only changes I made were to add a handful of dried cranberries and used spenda. You could almost use these for dessert. item not reviewed by moderator and published
These muffins came out soft, fluffy and not too sweet. I didn't have wheat pastry flour so I used regular wheat flour. Also, I used 1 teaspoon of cinnamon for the topping. I thought they could use more toppings. For a healthy recipe, it is very good. item not reviewed by moderator and published
I love these muffins. They are moist and delicious! But I will say that the recipe could use cinnamon in the batter. The next day they are even better! I baked them @ 400 degrees for 15 minutes. item not reviewed by moderator and published
I always love Ellie's recipes. I mean, LOVE them. But I will say that almost every recipe she makes with cinnamon could use a bit more. Perhaps this is because her ingredients are most likely fresher than I can get. But at any rate, I added cinnamon to the batter. I also substituted apple butter for the apple sauce, and these muffins were a HUGE hit in my house! Also, I got a bit carried away with the brown sugar-pecan topping. What I discovered is that a little extra on top merely sinks through the muffin, creating a caramel center. Mmmm... so good it was ridiculous. I will most definitely be making these again!! item not reviewed by moderator and published
This was absolutely delicious. I love the smell of the muffins right out of the oven. The taste was light and moist. I will definitely make this again. Only thing I did differently was add more ground cinnamon. item not reviewed by moderator and published
A.M.A.Z.I.N.G. Truly these are wonderful. I'm trying to eat more healthfully, but I had been struggling to find something sweet, but relatively guilt free. These really hit that spot! I had to make some small changes. I did not have whole wheat pasty flour on hand, so I substituted with 1/2 cup each regular whole wheat flour and cake flour. I used powdered buttermilk instead of regular. I added 1/2 tsp of cinnamon to the batter, but I left the topper as it was. I didn't have muffin pans, so I used regular cupcake tins. As a result, I had 18 muffins instead of 12. Since my muffins were smaller I also reduced the cook time by about 5 minutes. These smaller muffins are about 150 calories per for anyone who is interested. item not reviewed by moderator and published
I thought that the muffins were flavorful and great texture for the fact that it had wheat. My concern was that they do not taste as good on the 2nd day which seems to be a problem quite often when wheat is an ingredient. item not reviewed by moderator and published
Super delicious and moist! I had a bunch of dried apples that I rehydrated for use in the recipe that were excellent! For some reason I came out with 18 muffins instead of 12, and it took only half of the bake time. Good stuff! item not reviewed by moderator and published
Very moist, but topping could be better item not reviewed by moderator and published
Very moist, very tasty, not very sweet! Would definitely make again! item not reviewed by moderator and published
We live in Utah at 5200-5300 ft and made these as directed except we used Honeycrisp apples, unpeeled and used Texas sized tin, which made 6 muffins instead of 12. Just "delicious", no pun intended. I would like some nutritional info if it is available. Great recipe!! item not reviewed by moderator and published
Delicious, healthy, and satisfyingly big! Will definitely make this again. item not reviewed by moderator and published
I planned to make these per the directions, but found that I did not have any applesauce. I substituted apple butter and also added a little cinnamon to the mix. The recipe made 16 full muffins. The taste is great--even better after cooling. The apple butter may have given it an extra zing. I will probably make them that way from now on. Great job, Ellie. item not reviewed by moderator and published
This recipe is fantastic! The applesauce in the batter keeps the muffins moist and fluffy. I added the cinnamon into the batter as well as on top, and will try with a pinch of nutmeg next time. They are under "healthy" eating, but I don't think that counts when you eat half the dozen in one sitting...Ooops! item not reviewed by moderator and published
This is a great recipe! I have been making these muffins for three years. I made a few small changes. I add 1 tsp. cinnamon to the dry ingredients and sprinkle the tops with just chopped pecans. Everyone loves them! item not reviewed by moderator and published
Yumm! I agree with rcturner525 - adding cinnamon directly into the batter made this much better. Melted butter to the recipe? Hmmm. The butter thing might re-class this recipe under Paula D's : Thanks item not reviewed by moderator and published
Haven't tried them but I can tell it'll need a little twitch. Perhaps more fruit, and spices as suggested by one of the readers. If you find yourself w/o pastry flour just substitute by combining 3/4 + 2 tbsp. of all purpose flour with 2tbsp of corn starch, and for butter milk just add 1 tbs of melted butter to 1 cup of milk. I read this on a pastry book. Hope this helps. = item not reviewed by moderator and published
These muffins turned out quite well, but I think that I will probably tinker with the recipe a bit more. I didn't want to make the pecan topping (kids didn't want nuts on their muffins so I added the cinnamon directly into the batter. I am glad I did this, as the batter really needed some spice in my opinion. Next time, I might also add 1/4 tsp of nutmeg or cardamom as well as the cinnamon. I also wanted my muffins to really be packed with apples, and once I got one apple in the batter I could tell it wouldn't be enough. So I chopped up about 3/4 of a second apple, and that gave me lots of good-sized apple chunks. It also increased my yield from 12 to 16 muffins! Yay! My apples were medium-sized Jazz apples. With those two small changes, this recipe was really tasty. I love the texture and flavor added by the whole wheat flour (all-purpose... didn't have pastry on hand and I thought that these were a great morning muffin for my kids and myself, not too sweet or cakey. item not reviewed by moderator and published
Very good! My family loved them! I used the whole wheat flour instead of the whole wheat pastry flour as well. Wondering - does anyone know how I can get nutrition info on these muffins? The recipe is listed under "healthy" and "low fat". We have cholesterol issues over here so trying to watch that. Anyone?? item not reviewed by moderator and published
It's a Keeper! I couldn't find whole wheat pastry flour so i used 3/4 cup whole wheat flour and 1/4 cup unbleached flour for the 1 cup wwp flour. Came out great. I thought the muffins would merge together after seeing how full the muffin cups got before baking but they didn't. item not reviewed by moderator and published
These muffins were delicious! I used whole wheat pastry flour and gala apples and I've made them twice. I think I will try dividing the batter more in the future, though. If you only make 12, they are pretty hefty in size. When I did not use muffin tray liners the second time, the muffin tops actually all merged together and so I would recommend using paper liners. One of my taste-testers doesn't even like muffins and this recipe earned an "outstanding" review. item not reviewed by moderator and published
Delicious and moist ! I was unable to find wheat pastry flour and lowfat buttermilk. I had to substitute with all purpose and fat free. I have also baked the muffins with regular buttermilk and a little extra apple. Both times they were great. I baked them twice that week. I have since found wheat pastry flour and can't wait to try it. item not reviewed by moderator and published
they were wonderful item not reviewed by moderator and published
I have to make this recipe for group of people that could not eat egg, any suggestion for egg subsitution? item not reviewed by moderator and published
I made these this morning and since it was my first try, I was surprised that the muffins came out so delicious and moist! I could not find the pastry flour so I used cake flour instead along with the all purpose flour. My husband asked me while getting one to take down to his man cave if they were some of those fat-free/low calorie muffins. The next thing I heard yelled from the man cave, "Hey, this is good!" So there you have it! item not reviewed by moderator and published
These muffins were awesome! They were so moist and flavorful. I was worried how they would turn out because I had to use regular whole wheat flour instead of the pastry kind. I also used milk/vinegar to make sour milk as I didn't have buttermilk on hand. Despite these changes, I thought they were excellent. One thing I would note--there was a LOT of batter. I filled each muffin cup as full as they could go, which worried me. However, after 17 minutes of baking, they were already done. They didn't spill over or anything. They just made a little larger than normal muffins. Like some of the other people have mentioned, you might check them a few minutes early. This recipe is definitely a keeper! item not reviewed by moderator and published
Very moist and delicious!I used 3 small gala apples and substituted 1/3 cup of oat bran thus using 2/3 cups of white unbleached white flour. item not reviewed by moderator and published
I had 1 apple left and didn't want it to go bad so I found this recipe & I am glad I did because these muffins were delicious! even the batter was good! lol I couldn't wait it smelled so good :) item not reviewed by moderator and published
These were good. They didn't come out as fluffy as I wanted so they were a bit dry, I wonder if it's because of the wheat flour. Will make them again though! item not reviewed by moderator and published
Thank you Ellie Krieger. These muffins were delicious and easy to make plus pretty healthy. I had almonds on hand and used them for the topping. My new go to recipe for muffins. item not reviewed by moderator and published
These are our favorite muffins! They are really delicious, moist and the topping is great. I use Splenda brown sugar blend instead or regular brown sugar, and you can't even tell that they have less sugar. I really love this recipe. item not reviewed by moderator and published
Ellie has did it again!!! These muffins were delicious and go great with breakfast or good snack after a night of drinking. The muffins came out moist and fluffy. Definitely, recommended if you are looking for a good snack.....this is it!!! item not reviewed by moderator and published
Really good- Only substitutions I made were walnuts instead of pecans, and 1/4c sour cream and 1/2 cup milk instead of 3/4c buttermilk. Came out really moist and tasty. item not reviewed by moderator and published
I made them pretty much as per the recipe except instead of pecans, I had toasted almonds and instead of buttermilk, I made sour milk with skim milk and 1 tbsp of lemon juice. They came out great and were ready with a convection oven in 16 mins. Really tasty and I highly recommend them! item not reviewed by moderator and published
I was looking for a healthy, yet tasty muffin recipe that I could change up by just substituting fruit for fruit; of course, Ellie does not disappoint. This recipe is excellent with the diced apple. Today I substituted blackberries and blueberries for the diced apple; the rest of the ingredients are the same; can I tell you?! Delicious! item not reviewed by moderator and published
I made the muffins the way the recipe had been written. They came out great and tasted good with no problems. The only thing I changed was the cooking time to 17 minutes instead of 20. I might add some more apple chunks the next time. item not reviewed by moderator and published
I followed the recipe as it is written and these muffins are so fantastic, flavorful and moist. I am giving these to a coworker who has a heart condition and I know she will love them. I will definitely be making more of these in the future. The one thing I'd like to have are the nutrition facts. item not reviewed by moderator and published
Wife loved them, going take them to work for her breakfast.Havent made anything from Ellie that wasnt good. item not reviewed by moderator and published
These came out beautiful looking!!! but...lacking in taste and with a rubber texture at the bottom. Next time, I would add more cinnamon, go half and half with brown sugar and regular sugar and add the apple chunks that I didn't do this time. item not reviewed by moderator and published
Wow these are great! I look forward to another one for breakfast. These are perfect - I made no substitutions in the recipe. item not reviewed by moderator and published
Definitely making them again. They where delicious, everyone loved them. item not reviewed by moderator and published
My first time making muffins from scratch and I have to say they are fantastic! My kids and I enjoyed 1 muffin w/mug of milk for afternoon snack. "Mom, these are amazing!" I forgot the buttermilk so I made my own w/milk and vinegar. I will add more apples and topping to each muffin next time. Thanks for the recipe! item not reviewed by moderator and published
Nice and moist. Will definitely do again. item not reviewed by moderator and published
My husband and I just made these muffins together.After we took out the 3/4 C.buttermilk for the recipe, he drank a cup from the carton.Then, as we measured out the brown sugar, an additional tsp. went into his mouth. Next, he HAD to have several Tbs. of the applesauce! I was beginning to think we were never going to get these made,but we did and boy are they fantastic! My husband loves them too. Thanks, Ellie item not reviewed by moderator and published
These muffins are good but not 5 star. They could use more cinnamon and maybe a full cup of sugar. I used homemade applesauce with some cinnamon but def needed more. Will make again but with changes. item not reviewed by moderator and published
I don't have a muffin baking dish, is there anything I would have to change in the recipe to make this into a bread instead? item not reviewed by moderator and published
Yum! Everyone loved these! Light, fluffy, moist and delicious!! I made homemade applesauce and used that & did put some cinnamon and nutmeg in the batter. Used buttermilk from a mix, and olive oil, since that is the only oil I have in the house. Also used regular whole wheat flour as I would probably have to drive an hour to find whole wheat pastry flour around here! For the topping I used oats in place of nuts, as my kids don't like nuts (or don't think they do anyway! I poured the batter into liners since my muffin pans are old, and cooked them for about 15 mins. They are really delicious! item not reviewed by moderator and published
Loved these! Used half apple sauce and half pureed canned peaches, yogurt instead of buttermilk (that's what I had on hand). And, used 2 apples (because I can't follow directions). Still fabulous - moist, delicious! item not reviewed by moderator and published
I make these all the time they are a big hit with my family and my husbands co-works. Easy and taste great! item not reviewed by moderator and published
I made them today . They were good , moist and not to sweet . The perfect ending of a hard day . Thank you . item not reviewed by moderator and published
great but needs more of the pecan topping item not reviewed by moderator and published
I followed the recipe exactly and they turned out great. Just be sure not to overcook! Check them at 16-17 mins. or so. item not reviewed by moderator and published
This is my 3rd recipe I tried of Ellie's coookbook and she is starting to become my favorite (although I still have never seen her show). Super moist and tasty muffins! I didn't have all the ingredients so I used the regular whole wheat flour and all purpose flour, skim milk + melted butter (about 1.5 tablespoons), and Red Delicious. It was just a little too sweet for me, so I am thinking of reducing sugar a bit next time. I loved the apple chunks so will double the apples and cut them into slightly bigger pieces next time. item not reviewed by moderator and published
This is THE Apple Muffin recipe. I add more cinnamon to batter. Don't overlook the step about tapping the pan on the counter for air bubbles. Forgot to do this the first time and it makes a difference. item not reviewed by moderator and published
Its my first time to make a muffin with apple but now this recipe became my favourite item not reviewed by moderator and published
Great recipe! I did not know what "whole wheat pastry flour" was but read in a review you could sub 1/2 c. whole wheat mixed with 1/2 c. cake flour. I used 1/2 c. whole wheat graham flour, 1/2 c. cake flour, 1/2 c. reg. flour and 1/2 c. almond flour (Trader Joe's) which is just pulverized almonds. They turned out delicious and I can't wait to try them again with perhaps some nutmeg and cinnamon mixed in the batter. Oh, I used a Granny Smith apple, worked just fine. My son, a picky eater at 21 ate two last night and 2 more this morning! Don't hesitate to try these, they are moist and delicious. item not reviewed by moderator and published
i just made these to take to work, and they were pretty good considering i didn't have all the ingredients. i was short a fresh apple, so i just added some extra applesauce and more cinnamon (and a little nutmeg) to the batter. they are SUPER moist! no one will guess these are lowfat, except that they stick to the muffin liner a little bit more than an average muffin. they're not too sweet, so i think they'll be good for breakfast. i didn't make the topping because i was worried about nut allergies at work, but i will definitely use it next time! (PS i also added a couple spoonfuls of flaxseed for texture and for an omega three boost). item not reviewed by moderator and published
I liked this recipe a lot, because it is healthy moist and it smells great. My kids love it. for people who like too much sweet this is mild sweet for them. I share the recipe with my friends. Thank you Ms. Ellie. item not reviewed by moderator and published
My whole family loves these muffins. The kids don't even know that they are healthy, they just think they are delicious. I do add extra cinnamon or other spices as other reviewers have suggested. This has now become my "base" recipe for muffins. I have substituted mashed bananas for the applesauce, added blueberries instead of chopped apples, added oats to the topping, etc. I also make them in the small muffin size tins since the kids love the little muffins. Simply bake them for about 12 minutes instead of 20 and you will need a little extra topping. Great recipe! item not reviewed by moderator and published
I had some leftover buttermilk and did a search for buttermilk recipes on Food Network's website -- boy am I glad I found these muffins! They were so good. I substituted a MacIntosh apple for the golden delicious and added an extra 1/2 tsp. of cinnamon to the dough so it would be integrated throughout the muffins. I couldn't wait for them to cool to take a bite and I literally said, "Wow..." item not reviewed by moderator and published
First, I just have to say that I love Ellie Krieger and her recipes! She has become my inspiration and role model, because she teaches us that we can still eat healthy and enjoy food. I've been making a ton of her recipes lately and just love, love, love them. I made these apple muffins yesterday on my day off, and they are absolutely delicious! I brought them in to work today to share with my co-workers and they love them, too! I did make one slight change, though. Instead of pecans, I used walnuts because I can't stand the taste of pecans! But man, these muffins are perfect. The average person probably would never guess they're healthy for you. Thank you so much, Ellie! Your recipes have changed my life! item not reviewed by moderator and published
Now a days it's so hard to find a dessert that's going to taste this good and not put on 10 pounds in the next 10 minutes. HaHaHa. This one's a new favorite of mine and my famiily. Keep the ~GREAT~ ideas comin Ellie :D! item not reviewed by moderator and published
This is the 4th time I'm making these...my family loves them! They are so moist and perfect. Instead of using white flour and pastry flour, I just used 2 cups of whole wheat flour. I also added alot more cinnamon and some apple pie spice. I get about 18 large muffins and they are done in 18-20 minutes,.Perfect, just perfect!! item not reviewed by moderator and published
I tried this muffin recipe out and made the following changes: I substituted brown sugar for fructose, and buttermilk for soy milk. I would have used spelt flour but I didn?t have any at the time. I didn?t have pecans so I used walnuts. It came out just great and I shared with my neighbour and her kids and they ate all! Very easy to do, and it came out quite moist and light. I will be making these again. I would like to get the calorie count on the original recipe, which would be helpful. item not reviewed by moderator and published
My family and I love muffins throughout the winter, so it's been wonderful to have this much healthier version to turn to. The muffins turn out delicious every time. I've actually never made the apple pecan version of this recipe. I just make the basic muffin batter and add my favorite additions. I've added dark chocolate chips and walnuts, raspberries and dark chocolate chips, and blueberries. I always add the topping in the recipe, but I only ever have walnuts on hand - not pecans - and they make an excellent substitute. Next I'd love to see Ellie come out with a tasty, healthier version of corn muffins. item not reviewed by moderator and published
I made these tonight and they are the best muffins I have ever made. The flavor is incredible! I left off the topping because I am not a big fan of toppings on my muffins and they were still delicious! I also added some cinnamon to the batter. I would highly recommend this recipe. Just a side note, I did not have any buttermilk so I used fat free milk w/ a tablespoon of vinegar and let it sit for 5 minutes. Yum! item not reviewed by moderator and published

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