Friday, November 5, 2010
Apple Cinnamon Muffins
You know you have a baking problem when you're sitting on the couch, the kids are napping so the house is finally quiet, and all you can think about is what do you have on hand in the kitchen that you can throw together to make some sort of baked item. A cookie, a cupcake, a muffin or brownies. Well this is what I had on hand and this is what I made.
My mom bought the boxes of apple cinnamon muffins once in a blue moon for us as kids, we had to beg for them. I love this kind of muffin. I wasn't sure if these would turn out and still have a bit of adjusting to do, like perhaps minus and egg or cut the oil in half since they are super moist. I think the flavor is great and love the chunks of apples. These are a great breakfast item for fall.
Apple Cinnamon Muffins:
2 cups applesauce (I used cinnamon apple sauce since that is what I had)
1 1/2 cups plus 1 table spoon sugar, separated
3 large eggs
1/2 cup oil
1 1/2 teaspoons vanilla extract
1 cup wheat flour
3/4 teaspoon salt
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
2 large apples, diced small
Preheat oven to 325 degrees. Peel and dice the apples. Think small here, you can't really go too small but you can have pieces that are too big. I like having chunks of apples but you could also grate them if you want a smoother texture. Drizzle with lemon juice and sprinkle with 1 tablespoon sugar and 1/2 teaspoon cinnamon. Mix apple mixture. Put apples in the fridge for at least 20 minutes to draw out some moisture.
In a medium bowl sift together the flour, salt, baking powder, baking soda and cinnamon. In a large bowl add the applesauce, eggs, sugar, vanilla and oil. Mix until incorporated. Add in the dry ingredients and mix until combined. Do not over mix your batter. Pour into muffin tins.
Bake for 25 minutes or until golden brown on top. These muffins will stay very moist and the crispy top is a nice addition. Serve with a dollop of fresh whipped cream.