Last Tuesday it was apple muffins.
I found this recipe at The Girl Who Ate Everything blog. I followed it pretty faithfully, which is near shocking for me. The only thing I "tweaked" was that I added a little nutmeg along with the cinnamon. But, c'mon, I'm totally justified in that it is fall! After all, what is fall without nutmeg? Exactly.
Preheat your oven to 350 and line your muffin tins with paper cups. This recipe makes 18 muffins.
Peel, core, and dice enough apples to make 3 cups. Set aside.
In a large bowl cream together:
2 cups sugar
1 cup oil (yeah, I know... but it's fabulous, trust me)
1 TBS vanilla
In a smaller bowl mix your dry ingredients together. Feel free to sift them all if that is what you do, I'm too lazy.
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
dash of nutmeg
Add dry ingredients to wet ingredients and mix completely.
Okay, so the mix is REALLY thick. Like between a cookie dough and bread dough. Add your apples. I found the best way to do this was just knead it in with my hands.
I then used an ice cream scooper to fill the muffin cups. One heaping scoop does the trick while using another spoon to scrape it out. These muffins won't rise all that much, so fill it good and full. The blog says 3/4 full, but you'll have plenty of batter so don't be shy.
Sprinkle a little brown sugar on top of each muffin.
Bake for 20-24 minutes. I actually let these bake for more like 25-30 minutes, but my oven is like that. I don't think with a whole cup of oil, that you'll need to worry about these being too dry!
As you can see, there isn't much to fret about when it comes to filling them too full. Not much rising happening here.
So yummy and makes the house smell warm and inviting. Now, where's my cup of coffee?