 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
In 'Tate's Bake Shop: Baking for Friends' by Kathleen King Ingredients:
3 tablespoons unbleached all-purpose flour |
2 tablespoons cold salted butter, cut into 1/2-inch pieces |
2 tablespoons old fashioned oats |
2 tablespoons firmly packed dark brown sugar |
1/4 teaspoon ground cinnamon |
1 1/2 cups unbleached all-purpose flour |
1/2 cup old fashioned oats |
1/4 cup sugar |
1/4 cup firmly packed dark brown sugar |
2 teaspoons baking powder |
1 1/4 teaspoons ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon freshly grated nutmeg |
1 large apple, peeled, cored, cut into 1/4-inch dice (1 3/4 c.) |
1/2 cup buttermilk |
1/4 cup applesauce |
1/4 cup vegetable oil |
1 large egg |
1 large egg yolk |
2 teaspoons pure vanilla extract |
Directions:
1. Position an oven rack in the center of the oven; preheat oven to 400°; butter ten 3-x1 1/2 inch muffin cups.
2. Crumb topping-in a small bowl, work together the flour, butter, oats, brown sugar and cinnamon with your fingertips until the mixture is crumbly.
3. Muffins-in a large bowl, whisk together the flour, oats, sugar, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg; stir in the apple.
4. In a small bowl, whisk together the buttermilk, applesauce, vegetable oil, egg, yolk, and vanilla.
5. Pour over the apple mixture and stir just until combined; do not overmix.
6. Using a 1/3-cup food portion scoop or a spoon, transfer equal amounts of the batter into the prepared muffin cups; the cups will be full.
7. Sprinkle the crumbs evenly on the muffins.
8. Bake until a wooden pick comes out clean, about 20 minutes.
9. Let the muffins cool in the pan on a wire rack for 10-15 minutes.
10. Remove from pan and let cool completely on the rack.
|
|