Apple MuffinsPosted: May 3, 2012
Now that the wedding has come and gone we get to delve back into our to-do list. The fun one that has things like update recipes and make macaroons on it… Not the one riddled with obligatory tasks like making table numbers. We are looking forward to fun and to relaxing. After all isn’t that what being newlyweds is all about?? Anyways, over the past few years I have adjusted this recipe from the original I was taught and the original one I posted here. This is where we are today.
- 1 stick butter, melted and cooled
- 4 ounces unsweetened applesauce
- 2 cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 2 cups whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 small Granny Smith apples, cored and diced into 1/4″ pieces
- Preheat oven to 350 degrees. Line muffin trays with papers and spray papers with nonstick spray.
- In a medium-sized bowl sift together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
- Cream together butter, sugar, applesauce, eggs and vanilla extract mixing until light, airy and well-combined
- Add dry ingredients to wet in thirds and mix at a gradual speed – you don’t want to over-mix or make a mess. Mix the first two thirds then wait.
- Add the diced apples to the remaining flour and stir to evenly coat the apples; add to muffin batter and fold to incorporate.
- Fill muffin cups 2/3 full with batter.
- If you are making mini-muffins, cook them for 18 minutes rotating halfway through. For larger muffins you will need 25 minutes, again rotate the pan halfway through cook time.
- Let cool in pan 5 minutes before removing to cooling rack to cool completely.
- These guys are delicious with yogurt, coffee, or by themselves.