I'll admit it, I'm a muffin freak. I make muffins every week and freeze them for hubby to take to work for his breakfast. It's my way of keeping him out of the vending machines and making sure that he has something relatively healthy to start out his day. I particularly enjoy taking muffin or quick bread recipes and changing them up a bit to make them either whole grain, low fat, or both. This recipe from The Sweet Melissa Baking Book ended up becoming whole grain, but I left the butter in because these muffins are being taken to the co-irkers tomorrow and we wouldn't want them to be anything shy of delicious now, would we?
Banana Apple Muffins (modified from The Sweet Melissa Baking Book) YIELD: 16-18 muffins
For the apples:
2 TBSP unsalted butter
3 TBSP firmly packed dark brown sugar
2 apples, peeled, cored, and shredded (I used the food processor)
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
For the batter:
1 cup whole wheat pastry flour
1 cup oat flour
1 teaspoon baking soda
1/2 tsp baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1/4 cup fresh orange juice
1 teaspoon pure vanilla extract
1 1/4 cups very ripe mashed bananas (2 to 3)
For the streusel topping:
1/3 cup brown sugar
1/4 cup rolled oats
1/2 cup all-purpose flour
3 TBSP butter, room temperature
Mix above ingredients until crumbly. This makes more than you'll need for this recipe. I just keep a big of this in my freezer and use when needed.
Preheat oven to 375 degrees. Line muffin tins with muffin papers and spray papers lightly with cooking spray.
To make the apples:
Preheat a medium skillet over medium-high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and saute until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool for a bit.
To make the muffin batter:
In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1-2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. In small bowl or measuring cup, combine the orange juice and the vanilla. Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each additions. Scrape down the sides of the bowl after each flour additions. Stir in the mashed bananas and the reserved apples.
Pour the batter into the prepared muffin tins, about 1/4 cup per muffin. Top with about 2 tsps of streusel mixture.
Bake for 24-26 minutes. Allow muffins to cool in pan for 5 minutes before removing from pan to cooling rack to cool completely.
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