One of the things I love and will miss about living in the country is our proximity to farms, farmers' markets and orchard. I just have jump in the car and 15 minutes in any direction, I have fresh produce at my finger tips!
Nothing beats a sunny September Saturday, with a hint of of autumn in the breeze and strolling through rows and rows of apple trees...Macintosh, Spy, Jona-Gold, Macouns, Cortlands and Crispins...and many heirloom varieties as well. I mean, really does an apple taste any better than whence you pluck it from the tree, polish it on your shirt sleeve and take that first overly big, crunch from the juicy pomme? My mouth is watering as I think of it! On apple picking day, we eat apples for lunch!
From pies to chutney and Dutch Baby pancakes to apples smeared with peanut butter...I love to nosh on apples and this recipe for apple muffins is wonderful as a breakfast treat, after school snack or served warm with cinnamon whipped cream as dessert.
According to Bon Appetit magazine, the three best apple for varieties for baking are: Crispin (aka Mutsu), Pink Lady and my favorite, HoneyCrisp!
Please enjoy Apple and Spice Muffins...
makes 18-24 muffins
Ingredients
1 stick (1/2 cup) unsalted butter, softened to room temperature
2 large eggs
3/4 cup white sugar
1/4 cup light brown sugar
3 cups unbleached flour
1/2 tsp. salt
1/4 tsp, baking soda
1/4 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 cup apple cider or apple juice
1 tsp. vanilla extract
2 cups peeled and diced apples (you may sprinkle some cider or lemon juice on them to prevent browning)
Demerara sugar to sprinkle on unbaked muffin tops.
Method
Line 2 twelve hole muffin tins with cupcake liners or grease well the muffin tin and set side/
Preheat the oven to 400*F.
In a large bowl, cream together the butter and sugars.
Add in the eggs one at a time, incorporating the first well, before adding the second, and beating until no yolk can be seen.
On a large strip of wax paper, sift together the flour, salt, soda, powder, cinnamon and cloves.
In a measuring cup, combine cider and vanilla.
Alternating one third at a time, add the dry and wet ingredients into the butter mixture (start by gently, pick up the edges of the paper with the dry ingredients and funneling it into the bowl with the butter mixture).
Mix well.
Gently fold in the apples and stir until they are lightly coated with the batter.
Using an ice cream scoop, fill the muffin tins 3/4 full with batter and sprinkle with the Demerara sugar.
If there are any empty muffin wells, fill them 1/2 way with water to insure even baking.
Bake for 15-20 minutes, or until a tester comes out clean.
The muffins should be golden brown with a light crumb on the sides when the paper is pulled away.
Not that they will last, but these muffins freeze well. Wrap individually in plastic wrap and then store in a freezer safe container or bag.
Recommended beverage: Hot cider infused with cinnamon!
Bon Appetit!
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