Sunday, October 30, 2011

Apple Muffins

These are some of my favorite muffins to make, and with some many apples in season, it is a great way to use them up! When it came time for me to make these, I realized i didn't have enough vegetable oil. I decided I would just use EVOO and deal with the horrible taste, but to my surprise, they were delicious! They were moist and dense (but not too dense.) They were just right. I will definitely be making these again soon!

1 cup of white sugar
1/2 cup of brown sugar
2 eggs
1/2 cup of vegetable oil
1/2 cup of apple sauce
3 cups of flour (i used a combination of white ap and whole wheat)
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
3 cups of peeled, cored, diced apples (1/2-1inch pieces) (around 3- 4 apples. I used a combo of granny  smith and honey crisp)

Crumble (optional):
(these are not in exact measurements because it just depend on how much crumble you like)
-2 parts brown sugar
-2 parts flour
-1 part butter (cold, diced)
Mix the brown sugar and flour together and then cut in the butter (make sure to not let the butter melt)
Set aside.

Preheat oven to 350 and line muffin pan with paper liners.
Place the sugar and eggs in the bowl of a stand mixer. Beat for 3 mins on medium.
In a separate bowl, sift the flour, salt, baking soda, cinnamon and nutmeg together.
With the mixer still running, pour in the oil and the apple sauce.
Slowly add in the flour mixture with mixer on low. Once as all the dry ingredients are combined in, add the diced apples. Don't be alarmed. The batter WILL BE THICK. It may also look like there are way too many apples, but don't worry. You are doing it right.
Line pan with muffin liners/cups and fill 2/3 full with batter. This is optional but the last step is to put around 2 teaspoons of the crumble mix on the top of each muffin.
Bake in a 350 oven for 20-24 mins.

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