12 November 2008
Apple Cinnamon Muffins and an Occasion
What's the occasion? Well my 102nd post on the blog and the first time (besides moving in) that we've had more than 4 people over to the new house. I'm really proud to have gotten up to 102 posts and I have to thank each and every one of you for taking the time to read my blog. Everyone who has emailed or posted a comment- thank you, I really do love hearing from you. I started this blog as a way to force myself to write down recipes instead of just making something once and really wishing I could recreate it. In the past 8 months I have made some old favorites and found some new one thanks to all the great food bloggers out there. There is so much out there to cook I really have no excuse to ever say 'I don't know what to make for dinner'. I'd also to thank my fellow Daring Bakers for coming up with challenges that always push my baking abilities to the limit. So- thank you everyone.
Besides the blog milestone the other occasion was a sort of drop by to see the house brunch we had on Saturday. With everyone schedule's starting to get crazy at the end of the year Zach and I decided to have an early open house that friends could drop in for. I wasn't exactly sure how many people would come by or when, so I wanted to make some light brunch food that could sit at room temperature for a few hours. Since I am not a morning person (understatement of the year) I also wanted to make and prep as much as I could on Friday night, so I would have as little to do on Saturday morning as possible. Muffins were a natural choice as I could make the batter the night before and bake them in the morning. I made a few other things, which I'll be posting about later in the week.
These muffins are based on the basic recipe in Alton Brown's I'm Just Here for More Food. I substituted milk and vinegar for the yogurt the recipe called for and added the apples and spices. This recipe will make 24-30 muffins, depending on how big you like them but you could easily split it in half or double it. It's perfectly fine to mix up the batter at night and store in the fridge (well covered) till morning. When it's time to bake the batter up, scoop it directly from the bowl to your greased muffin tins and do not stir the batter!. Stirring will cause it to deflate and leave you with leaden muffins.
Apple Cinnamon Muffins
Adapted from a recipe by Alton Brown
1.5 C. lowfat milk
1 T. apple cider vinegar
1 C. vegetable oil
2 egg yolks
1 C. (205g) sugar (yes the sugar is a wet ingredient here)
4.5 C. (606g) all purpose flour
4 t. (20g) baking powder
2 t. (6g) baking soda
fat pinch of salt
1 t. cinnamon
3/4 t. ground ginger
10 grates nutmeg
1 lb (450g) apples, chopped into small pieces (I did mine in 1/4 in. cubes)
- Baking prep (the day you will bake the muffins). Preheat oven to 375F. Grease a muffin tin or two.
- Put the first 7 dry ingredient in a bowl and mix with a wisk till well combined. Add the apples and stir to coat them with flour.
- In another bowl mix the wet ingredients till well combined. Add wet ingredients to dry ingredients and stir with a wisk until just combined. The batter will be slightly lump and may have a few dry spots but this is ok.
- Fill you muffin tins, filling each up about 3/4 or all of the way. Bake for 18-20 minutes until the top is lightly browned and a toothpick comes out clean.
- Carefully remove the tins from the oven and flip each muffin onto its side in the tin by inserting a butter knife on the side of the muffin and using it to gently turn the muffin. This will allow steam to escape and prevent soggy muffins. Serve immediately.