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.
As you all know I love a good muffin. I made a new one last night. As per my usual I adapted it from another recipe. The original recipe is my dad’s favorite cake, but I don’t have the correct pan for it so I had to improvise. This isn’t a sweet batter, but it’s moist and delicious. These are a great no matter the occasion, whether it’s a meet in greet (what I made them for), or just your weekly breakfast. My future mother in law crumbled up the muffin and added it to her Greek yogurt which looked very good. Carvers favorite is just warm with a cup of coffee. These are very flexible and with the added applesauce and apples they yield 1/2 fruit serving per muffin. Also a bonus is the smell that permeates the kitchen and beyond. (My father says I shouldn’t have messed with the original recipe, but I think he would understand once he tasted one.)
Muffins to Remember
Preheat oven to 350. In a small skillet, toast 2c chopped walnuts for about 5 minutes, remove from heat and let cool. Chop 2 medium Granny Smith apples, should be 1″ cubes, set aside. In a large bowl cream 1 stick unsalted butter (room temperature) and 4 oz unsweetened applesauce. With mixer on medium speed, add in 2c granulated sugar and mix until combined. Scrape down sides and add in 2 eggs (room temperature), 3T egg whites and 2t vanilla extract; mix well. In a small bowl sift together 3c whole wheat flour, 1 1/2t baking soda, 1/2t salt, 1t cinnamon and 1/4t nutmeg. Slowly add dry ingredients to wet with mixer on low-speed; mix thoroughly. The batter will be very thick. Fold in walnuts and apples until combined. Spray muffin tins with non-stick spray or line with papers. Fill tins until two-thirds full. Bake for 35 minutes, rotating half-way through cooking time. Let the muffins cool in the pan for 10 minutes, remove and let finish cooling on a rack. Makes 18 muffins, 1 muffin per serving. Points Plus: 3.