andreaindc
Well-known member
Apple Muffins
Makes 12 muffins
3 medium Granny Smith apples, peeled, cored & diced
1 cup sugar
1/2 cup canola or vegetable oil
Nonstick spray or paper muffin cups
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup milk (used 1%)
1 large egg, lightly beaten, at room temp.
1. Toss the diced apples with the sugar in a medium bowl. Pour the oil over the top, stir well, and set aside at room temp for 45 mins.
2. Position the rack in the center of the oven & preheat the oven to 400F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
3. Whisk the flour, baking powder, salt, cinnamon, and nutmeg in a second medium bowl until uniform. Set aside.
4. Using a wooden spoon, stir the milk and egg into the apple mixture until smooth. Then stir in the perpared flour mixture until moistened.
5. Fill the prepared tins three-quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 25 mins, or until the muffins have rounded, slightly cracked tops. A toothpick inserted in the center of one muffin should come out with just a few moist crumbs attached.
6. Set the pan on a wire rack to cook for 10 mins. Gently rock the muffins back and forth to release them from the tins. Remove them from the pan and cool them for 5 mins more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an air-tight container or in freezer-safe plastic bags. The muffins will stary fresh for up to 48 hours at room temp or up to 2 months in the freezer.
From The Ultimate Muffin Book by Bruce Weinstein & Mark Scarbrough
Makes 12 muffins
3 medium Granny Smith apples, peeled, cored & diced
1 cup sugar
1/2 cup canola or vegetable oil
Nonstick spray or paper muffin cups
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup milk (used 1%)
1 large egg, lightly beaten, at room temp.
1. Toss the diced apples with the sugar in a medium bowl. Pour the oil over the top, stir well, and set aside at room temp for 45 mins.
2. Position the rack in the center of the oven & preheat the oven to 400F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
3. Whisk the flour, baking powder, salt, cinnamon, and nutmeg in a second medium bowl until uniform. Set aside.
4. Using a wooden spoon, stir the milk and egg into the apple mixture until smooth. Then stir in the perpared flour mixture until moistened.
5. Fill the prepared tins three-quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 25 mins, or until the muffins have rounded, slightly cracked tops. A toothpick inserted in the center of one muffin should come out with just a few moist crumbs attached.
6. Set the pan on a wire rack to cook for 10 mins. Gently rock the muffins back and forth to release them from the tins. Remove them from the pan and cool them for 5 mins more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an air-tight container or in freezer-safe plastic bags. The muffins will stary fresh for up to 48 hours at room temp or up to 2 months in the freezer.
From The Ultimate Muffin Book by Bruce Weinstein & Mark Scarbrough