APPLE PUMPKIN MUFFINS as featured in the Taste section of KANSAS! magazine / Wandering Vine restaurant

APPLE PUMPKIN MUFFINS from Mom Dyer  — Celebrations have always been a part of Carla and Daniel Dyer’s everyday lives. “We started making these muffins with our son and daughter when they were very young.” Now the Dyer’s carry pumpkin pie spice to New York in the fall so they can repeat that experience with their grandchildren.

Stunning Getaways is the theme of the latest issue of KANSAS! magazine (2023 / vol 70 / issue 4). The taste section I write featured Wandering Vine—a Kansas City restaurant that is housed in a vintage castle. Barry and I thoroughly enjoyed Sunday brunch at The Castle . The food was delicious and surroundings were impressive. Known for their vast variety of wines, it was absolutely essential (part of the job I told Barry) to sample their wine flight. (They carry over 120 wines from 19 countries + four of their own that are produced at Grace Hill Winery in Whitewater, KS.) Barry, in turn, thought it essential to try out one of their signature desserts. Wandering Vine is a magical place and definitely a fun place to getaway for a fabulous meal. 

Above: KANSAS! promo collage photo; last panel depicts the scallop entree served at Wandering Vine.
Below: The Castle—Wandering Vine!

Located in a actual castle at 12401 Johnson Drive, Shawnee, KS, Wandering Vine is a magical place and a great getaway where you can enjoy a delicious meal and a glass of wine.

Daniel and Carla Dyer love providing hospitality for the guests at their restaurant and to friends and family. Carla offered up a Dryer family favorite recipe to add to the collection of Taste recipes.

APPLE PUMPKIN MUFFINS    Yield: 1 ½ dozen to 2 dozen

INGREDIENTS

Streusel Topping:

2 tablespoon all-purpose flour

¼ cup granulated sugar 

½ teaspoon ground cinnamon

4 tablespoons cold butter

Muffins:

2 ½ cups all-purpose flour

2 cups granulated sugar

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

½ teaspoon salt

2 eggs, lightly beaten

1 cup solid packed pumpkin (not pumpkin pie filling with added sugar & spices)

½ cup vegetable oil

2 cups peeled, chopped apples

INSTRUCTIONS

1.    Streusel Topping: Combine flour, sugar, cinnamon. Cut in butter until crumbly. Set aside.

2.    Muffins: In large bowl, combine first 5 ingredients. Set aside.

3.     n medium bowl, combine eggs, pumpkin and oil. Add liquid to dry mix. Stir just until moistened.  Stir in apples. 

4.    Fill paper lined muffin cups about ¾ full of the muffin mixture.

5.    Sprinkle streusel topping over top.

6.    Bake at 350 degrees F. for 35 to 40 minutes, until a wooden toothpick inserted into the middle of one of the center muffins comes out clean or with a few moist crumbs clinging to the pick. 

When at The Castle we enjoyed brunch, wine and dessert, too. 

I enjoyed every bite of my Southwest Eggs Benedict.

Wine flight samplings are available that allow guests to taste Wandering Vine's extensive selection of wines— each a sampling of three two-ounce servings with diverse themes, ranging from Whites of the World to I Say Syrah.  

Barry gave high ratings to this dessert — Chef Winnet’s peanut butter tart includes peanut butter mousse encased in a chocolate crumb crust. It's served alongside a hefty scoop of made-from-scratch banana ice cream, a combo reminiscent of peanut butter and banana sandwiches