More apples?

My parents have at least 10 apple trees, this means piles and piles and piles, in great mounding heaps and a limited ability to consume. The apples from their tree are crisp, juicy and last much longer than the store variety but a poor girl can only eat apples for so long before she seeks something a little more cosy.

These muffins are fantastic, with the amount of apples I had I had plenty of time to experiment with recipes, and this is the joyous autumnal culmination of deliciousness. They are light and crumbly yet moist (that is because of the yogurt) and not too sweet. With a simple twist they also make a homey cupcake (just add 1/2 a cup more sugar, and top with spiced buttercream frosting)

Spiced Apple Muffins

2 cups all-purpose flour

1/2 (up to a cup can be used if you them sweeter) cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

Dash of vanilla (I use a capful of vanilla extract)

1 cup plain yogurt (I use a non-fat, fairly solid version)

Milk (use none to 1/4 a cup depending on your flour and the consistency of your yogurt, I add this in after everything else)

1 large egg, beaten

1/4 cup butter, melted

2 teaspoons lemon peel, grated

3 apples, finely diced

Preheat the oven to 375 degrees,

First combine dry ingredients In a large bowl, I just put them all in the sifter and sift them together a few times; flour, sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, and salt. In a different bowl, put the chopped apples, together with butter, sugar, egg and lemon and let sit for 10 minutes, this allows all of the flavor of the apples to be drawn out and will make your muffins more flavorful, then stir in yogurt. Next add into the flour mixture and stir as little as possible, using a spatula, stirring until just mixed. (add milk if needed)

Bake for 20 to 25 minutes in a greased muffin tin, until a knife inserted comes out clean. As soon as the muffins are cool enough to take out of the tin, place them on a wire rack. Meanwhile, melt about 1/4 a stick of butter and mix 1/2 cup of sugar with a teaspoon of cinnamon. Dip the muffins first in the butter and then again into the cinnamon sugar mixture. mmm. I can eat at least three for breakfast.

1 comment:

Bob LaGatta said...

I don’t know on how I stumbled upon this cooking blog., All I know is that I’d better check out the archives for a good read. Ha-ha! Just droppin’ to say hi!
Oh. You might want to check this out: for uhm…a different “menu.”