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March 10, 2011

Living in the CSA: Hearty apple muffin recipe

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I just ate the last of these muffins a bit ago, and I miss them. Thankfully, they were very easy and I still have plenty of apples to work with. I could make two more batches if I wanted!

Hearty Apple Muffins

Adapted from Smitten Kitchen's Whole Wheat Apple Muffins (which she adapted from King Arthur Flour)

Yield: They said 12, I got 18 (SKK: But I got 12)

1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt (I used 6 ounces Greek yogurt and a splash of milk)
2 large apples, peeled, cored, and coarsely chopped (I used 2.5 smaller apples and left on the skin)

Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Notes: I am in love with these muffins. The original recipe called for half the flour to be whole-wheat flour, but I left my grocery list on my desk and didn't get home with that. I'm absolutely (or apple-solutely, to quote the Wonder Pets) making these again, with the whole-wheat flour. Also, for whatever reason, I didn't use the mixer, but I definitely am next time.

(Photo by me)

Posted by Sarah Kickler Kelber at 11:48 AM | | Comments (5)
Categories: CSA, Living in the CSA, Recipes
        

Comments

I am tempted to try this recipe, but I wonder if replacing the butter with a mashed banana would work. Also would add ground flax and nuts. And maybe dried cranberries?

I always tweak recipes.

I happen to think those muffins look and sound delicious!

Great blog; happy I found you!

Mary xx
Delightful Bitefuls

Kind of insincere, Mary at Self-Promoting Blog.

What the hell is the CSA other than the Confederate States of America? I took a nap but has something happened that I should know about?

Apples aren't exactly in season. I think I'll wait for my favorite muffin truck, Top of the Muffin To You. They only sell muffin tops.

I made these muffins last night and they are completely delicious! I Love them and so does my husband which is really saying something. I'm not really a good baker so I am totally ecstatic that I was able to make something which was not just OK. I made them exactly as written and I wouldn't change a thing if I made them again.

As a note, my mixture totally curdled and I was really mad. But I decided to add the flour anyway and see if adding the flour turned it into a nice batter. Much to my surprise it did form a nice batter and still tasted wonderful.

"Curdle"--now there's a word I don't hear much anymore. My grandmother used to tell me not to drink orange juice with dairy because my stomach would curdle.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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