Cinnamon Sugar Apple Doughnut Muffins

By -

WP_20150322_003 

These delightful muffins came from annies-eats.com, and they were very good. I give them an 8. I didn’t like the texture as well as the muffins from last week, but I Loved the apples. The batter was really thick, so I might leave out 1/4 cup of flour next time.

Cinnamon Sugar Apple Doughnut Muffins

Ingredients

For the apples:

  • 5 medium apples, peeled and sliced I used more than this, probably 7 apples
  • 1½ tbsp. unsalted butter*
  • 1 tbsp. granulated sugar I left this out
  • ½ tsp. ground cinnamon I doubled this and also added 1/2 tsp. nutmeg and 1/4 tsp. cloves
  • Pinch of salt

For the muffins:

  • 1 cup oat flour*
  • ¾ cup all-purpose flour
  • ½ cup whole wheat flour I left this out and used white
  • ¼ cup granulated sugar  I cut this in half
  • ¼ cup brown sugar I cut this in half
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. kosher salt I used normal salt
  • ¼ tsp. ground cinnamon
  • ¼ tsp. grated nutmeg
  • 6 tbsp. unsalted butter, melted I used half canola oil
  • ¾ cup milk I used buttermilk
  • ½ cup low-fat greek yogurt (or sour cream) I used sour cream
  • 1 large egg

For the topping:

  • 3 tbsp. melted butter*
  • ¼ cup granulated sugar
  • ¾ tsp. ground cinnamon
  • ¼ tsp. grated nutmeg I left this out
Directions

  • Melt the butter in a large skillet over medium heat. Stir in the sugar, cinnamon and salt. Add the apples to the pan and cook, stirring occasionally, until the apples are tender and browned, about 15-20 minutes. Remove from the heat and set aside to cool slightly. When cool, transfer to a cutting board and coarsely chop.

  • Preheat the oven to 350˚ F. Grease muffin tins or line with paper liners. In a large bowl, combine the flours, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to blend. In a liquid measuring cup, combine the melted butter, milk, yogurt, and egg. Whisk until well blended. Pour the liquid mixture into the bowl with the dry ingredients and fold together just until incorporated and no dry streaks remain. Fold in the chopped apples.

  • Scoop the batter into the prepared muffin pans filling each about 2/3 of the way full. Bake, rotating halfway through the baking time, until the muffins are lightly browned and just set, about 20-22 minutes total. Let cool in the pans about 5 minutes, gently remove from the pans and transfer to a wire rack to cool completely.

  • To finish, melt the butter in a small bowl. Combine the sugar, cinnamon and nutmeg in a small bowl and whisk until evenly combined.  Dip the top of a muffin in the melted butter, then into the cinnamon-sugar mixture to coat with a thin layer.  Repeat with the remaining muffins.

  • Note:

    • If you cannot find oat flour or would prefer not to purchase it, you can grind oats in your food processor until finely ground and use that instead.
    • I haven’t tested it out yet, but I suspect refined coconut oil would work well as a sub for the butter.
Source

slightly adapted from Good to the Grain by Kim Boyce

http://www.annies-eats.com/2014/09/22/cinnamon-sugar-apple-doughnut-muffins/

Recipe Source:

Recipe retrieved 3/23/15 from http://www.annies-eats.com/2014/09/22/cinnamon-sugar-apple-doughnut-muffins/

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more