APPLE MUFFINS
Use buttermilk and applesauce to create these lighter-than-average apple muffins from Food Network.
Provided by Ellie Krieger
Categories dessert
Time 55m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray.
- In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon.
- In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.
- In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
- Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
- Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.
- Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
CHUNKY APPLE MUFFINS
A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.
- Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat. Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full. Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature.
HUNNYBUNCH'S SPECIAL APPLE MUFFINS
Delicious, moist apple muffins with an unusual taste. Since they are very moist, these muffins require about 4 minutes more than standard for baking muffins. If you like them, you could add 1/2 cup raisins.
Provided by Hunnybunch
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups with paper liners.
- Beat sugar and oil together in a bowl using an electric mixer until smooth, about 2 minutes. Beat eggs and vanilla extract into sugar mixture until smooth, about 1 minute.
- Whisk flour, cinnamon, baking soda, and salt together in a separate bowl; beat into sugar mixture until batter is just combined. Fold apples and walnuts into batter; spoon into muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 38.3 g, Cholesterol 31 mg, Fat 18 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 2.4 g, Sodium 188.1 mg, Sugar 20.5 g
APPLE MUFFINS FROM BLACK TWIG ORCHARD
This recipe is from a March 1988 issue of Bon Appetit magazine in "The Cook's Exchange" section. Hundred-year-old Black Twig apple trees produce the sweet-tart tasting apples for this recipe, but any good tart apple will do.
Provided by Leslie in Texas
Categories Quick Breads
Time 1h10m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Grease 12 muffin cups with the shortening and dust with flour.
- Sift 1 3/4 cups flour, sugar, soda, cinnamon,cloves and nutmeg into large bowl.
- Mix in apples,raisins, oil, and wheat germ.
- Stir in eggs, then blend in nuts (batter will be stiff).
- Place 2 tablespoons batter in each muffin cup.
- Bake until tester inserted in centers comes out clean, about 40 minutes.
- Remove, cool, and store in an airtight container. Great served warm.
Nutrition Facts : Calories 304, Fat 13.4, SaturatedFat 1.8, Cholesterol 35.2, Sodium 215.2, Carbohydrate 43.8, Fiber 1.6, Sugar 26.9, Protein 4.1
LILY TWIG SALAD
I have no idea where the name of this salad came from but it is delicious. This recipe is from my sister and is a hit every time I serve it. I have never had leftovers and usually find myself foraging in the kitchen to make more no matter how much I made. I am usually not a fan of sweet dressings, but this one complements the saltiness of the bacon and the tang of the cheese beautifully. **The amounts for the salad are approximate. Use as much or as little as you want to suit your taste. Prep time includes the time it takes to cook the bacon**
Provided by MamaJ
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Wash and tear lettuce.
- Mix greens together.
- Top with crumbled blue cheese, bacon, and red onion.
- Process remaining seven (dressing) ingredients in a blender.
- Pour dressing over top (just enough to coat).
- Serve.
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APPLE ORCHARD MUFFINS WITH TURBINADO SUGAR TOP
From alexandracooks.com
4.9/5 (9)Category BreakfastCuisine AmericanTotal Time 40 mins
- Preheat the oven to 350ºF. Coat a muffin tin with nonstick spray and line it with paper liners (you may need two tins). Lightly spray the liners as well. (As noted above, I simply used the liners.)
- In a separate large bowl, whisk together the brown sugar, sorghum (or maple) syrup, oil, egg, and vanilla. Add the buttermilk and mix well with a whisk or spatula. Add the flour mixture and stir just until flour disappears. Fold in the apples and raisins, if using.
- Scoop the batter into the prepared muffin tin. Generously sprinkle turbinado sugar over each muffin.
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