Jim Fobel's Apple Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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From his book Old-Fashioned Baking Book , a fantastic source for homebaked treats. These muffins are very moist and freeze well. If you have nut alergies, you just leave the pecans out. The sugar in the batter can be reduced to 1/4 cup. I use whatever fruit I have on hand instead of apples. My kids are always eatting one bite out of a piece of fruit and then leaving it. So I cut out the yucky bits and make 'recycled muffins'. I am going to get it into them one way or another! haha Ingredients:
1 1/2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/2 cup sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/2 cup milk |
1 tablespoon lemon juice |
1 egg |
4 tablespoons unsalted butter, melted and cooled |
2 cups apples, cored and diced |
1/2 cup raisins |
1/4 cup pecans, finely chopped (optional) |
1/4 cup sugar |
1/4 teaspoon cinnamon |
Directions:
1. Preheat oven to 375F (180C). Line 12-muffin tin and lightly oil with cooking spray.
2. Before you start: Melt butter, if not melted yet. Dice up apple, cut up pecans and rinse raisins under hot water to plump them.
3. In a seperate bowl, add lemon juice to the milk to sour it. Set aside.
4. In another large bowl mix together all the dry ingredients, using only the 1/2 cup sugar.
5. To the soured milk the egg. Then add apples, raisins and butter. Add in the dry ingredients and mix until just combined. Batter will be lumpy and thick, but will eventually come together.
6. Spoon into muffin tin.
7. Topping: Finely chop pecans and mix together with the sugar and cinnamon. Sprinkle on top of muffins.
8. Bake about 25 minutes or until tops spring back when touched. Transfer muffins to cooling rack right away, so that they don't get soggy bottoms!
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