Apple Streusel Muffins (18 regular-sized muffins from MUFFINS by Elizabeth Alston, pages 28-29.)
The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for breakfast or brunch. Cool at least 1 hour before serving.
TOPPING
1/2 cup chopped walnuts
1/4 cup all-purpose flour
3 tablespoons granulated sugar
2 tablespoons butter, at room temperature
1/4 teaspoon ground cinnamon
BATTER
1-1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup sour cream
1/4 cup (1/2 stick) butter, melted
1 cup diced unpeeled apple, preferably a tart apple such as Granny Smith or Greenings
Preheat oven to 375 degrees F. Grease muffin cups or use foil baking cups to line muffin cups. Put streusel topping ingredients into a medium-size bowl. Mix with a fork, then crumble with fingers until mixture looks like chopped walnuts. (I pulse the streusel ingredients in my Cuisinart.)
To make the muffin batter, thoroughly mix flour, sugar, baking powder, cinnamon, allspice, baking soda, and salt in a large bowl. Break eggs into another bowl. Add sour cream and melted butter to eggs, and whisk until well blended. Stir in diced apple. Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened.
Scoop batter into muffin cups. Top each muffin with about 2 teaspoons of the streusel topping. Bake 20 to 25 minutes (takes only about 18 minutes in my oven), or until muffins are browned. A toothpick inserted into the center should come out clean. Remove oven and remove from pans and let cool at least 1 hour before serving.
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PUMPKIN SPICE BREAD from Edna Hagg & Evelyn Lawler
2/3 cup butter, at room temperature
2-2/3 cups sugar
4 eggs
1 - 16-oz can pumpkin puree
2/3 cup water
3-1/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground ginger, optional (I use.)
1/4 teaspoon ground nutmeg, optional (I use.)
2/3 cup chopped nuts
2/3 cup chopped dates or raisins, optional
Sift together flour, baking powder, baking soda, salt and spices. Set aside. Cream butter and sugar together. Add eggs, pumpkin puree and water. Add dry ingredients to pumpkin mixture. Stir in nuts and fruit, if using. Divide batter into two greased and floured loaf pans. Bake at 350 degrees F for 65 to 70 minutes or until a toothpick inserted in center of loaf comes out clean.
The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for breakfast or brunch. Cool at least 1 hour before serving.
TOPPING
1/2 cup chopped walnuts
1/4 cup all-purpose flour
3 tablespoons granulated sugar
2 tablespoons butter, at room temperature
1/4 teaspoon ground cinnamon
BATTER
1-1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup sour cream
1/4 cup (1/2 stick) butter, melted
1 cup diced unpeeled apple, preferably a tart apple such as Granny Smith or Greenings
Preheat oven to 375 degrees F. Grease muffin cups or use foil baking cups to line muffin cups. Put streusel topping ingredients into a medium-size bowl. Mix with a fork, then crumble with fingers until mixture looks like chopped walnuts. (I pulse the streusel ingredients in my Cuisinart.)
To make the muffin batter, thoroughly mix flour, sugar, baking powder, cinnamon, allspice, baking soda, and salt in a large bowl. Break eggs into another bowl. Add sour cream and melted butter to eggs, and whisk until well blended. Stir in diced apple. Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened.
Scoop batter into muffin cups. Top each muffin with about 2 teaspoons of the streusel topping. Bake 20 to 25 minutes (takes only about 18 minutes in my oven), or until muffins are browned. A toothpick inserted into the center should come out clean. Remove oven and remove from pans and let cool at least 1 hour before serving.
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PUMPKIN SPICE BREAD from Edna Hagg & Evelyn Lawler
2/3 cup butter, at room temperature
2-2/3 cups sugar
4 eggs
1 - 16-oz can pumpkin puree
2/3 cup water
3-1/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground ginger, optional (I use.)
1/4 teaspoon ground nutmeg, optional (I use.)
2/3 cup chopped nuts
2/3 cup chopped dates or raisins, optional
Sift together flour, baking powder, baking soda, salt and spices. Set aside. Cream butter and sugar together. Add eggs, pumpkin puree and water. Add dry ingredients to pumpkin mixture. Stir in nuts and fruit, if using. Divide batter into two greased and floured loaf pans. Bake at 350 degrees F for 65 to 70 minutes or until a toothpick inserted in center of loaf comes out clean.