“Women of Great Taste”, from the Junior League
of Wichita, is one of my favorite cookbooks. It is full of delicious recipes,
most of which rely on “everyday” ingredients that are combined in interesting
ways. Besides that, I like the format of the pages and all of the interesting
quotes that are included. Here’s one of
my favorites —“Never eat more than you
can lift.” – Miss Piggy.
In September, when
the apples trees are full, I think of their apple muffin recipe. And, as you
see . . . I do more than just think! I’ve also added a few of my own notations
to their original recipe.
Apple Crisp Muffins 2 dozen muffins (I
used muffin tins that hold a little less than the standard capacity so ended up
with 2½ dozen)
3½ cups all-purpose
flour
3 cups peeled, diced
apples
2 cups granulated
sugar (I usually cut this down to 1¾ or even 1 ½ cups and the muffins are still
plenty sweet)
1 teaspoon salt
1 teaspoon baking
soda
1 teaspoon cinnamon
1¼ cups vegetable oil
(I start with 1 cup & then add more only if the dough is still dry)
2 eggs, lightly
beaten
1/2 cup chopped
walnuts or pecans
1 teaspoon vanilla
1. Preheat
oven to 350°. Grease and flour muffin
pans or use paper liners.
3.
Stir in oil, eggs, nuts and vanilla. (Batter will be thick and resemble cookie
dough.)
The dough is very thick -- an ice cream scoop works well as a dipper. |
5. Bake
for 30 minutes.
6. Cool
or a wire rack for 5 minutes before removing from pan.
7.
Serve warm (but they’re good when cooled,
too).
Recipe without photos . . .
Apple Crisp Muffins 2 dozen muffins (I used muffin tins that hold a little less than the standard capacity so ended up with 2½ dozen)
3½ cups all-purpose flour
3 cups peeled, diced apples
2 cups granulated sugar (I usually cut this down to 1¾ or even 1 ½ cups and the muffins are still plenty sweet)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1¼ cups vegetable oil (I start with 1 cup & then add more only if the dough is still dry)
2 eggs, lightly beaten
1/2 cup chopped walnuts or pecans
1 teaspoon vanilla
1. Preheat oven to 350°. Grease and flour muffin pans or use paper liners.
2. In a large bowl combine flour, apples, sugar, salt, baking soda and cinnamon.
3. Stir in oil, eggs, nuts and vanilla. (Batter will be thick and resemble cookie dough.)
4. Fill muffin cups to top.
5. Bake for 30 minutes.
6. Cool or a wire rack for 5 minutes before removing from pan.
7. Serve warm (but they’re good when cooled, too).
No comments:
Post a Comment