We are huge patrons of the public library. I practically grew up in my neighborhood library, and I always thought I’d be a librarian (until I got older, and sadly realized those jobs are drying up). We go to Corinth library at least once a week and pack our tote with loads of books. Lately, Olivia’s been really into “Millions of Cats” — remember that story? A man goes to find a cat for his wife, but he can’t decide which is the cutest, so he brings them all (millions and billions and trillions of cats!) home.
That man’s predicament pretty much sums up my quest to make muffins last weekend. Jay and I were tasked to make breakfast for about 25 folks. We decided to make vegetarian breakfast casserole (more on that later) and muffins.
My intention was just to bake my favorite blueberry muffin. I did that, and then I thought, gosh. An apple cinnamon muffin sounds pretty tasty right now. So back to the store I went to procure my apples and cinnamon. The muffins turned out great. And then I thought, gosh. Know what sounds good? A double chocolate muffin. So back to the store I went for some chocolate chips. Yum – those muffins were tasty. And then I thought, wow. Look at all of those bananas getting mushy. A banana muffin would really add some variety to this breakfast. You get the picture.
And that’s the story of how two trays of muffins turned in to millions and billions and trillions of muffins.
But even out of all those muffins, one recipe stood out. It’s perfect for this time of year…
Recipe’s after the jump.
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
3/4 cup brown sugar, divided
1 large egg
1 cup buttermilk; or 1 cup plain (not Greek-style) yogurt; or 3/4 cup Greek-style yogurt + 1/4 cup milk
1 cup White Whole Wheat Flour
1 cup Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 cups peeled, cored, and chopped apples; about 2 large apples
1) Preheat the oven to 375°F. Grease and flour a 12-cup muffin pan, or line with papers and grease the insides of the papers.
2) Mix together the butter, granulated sugar, and 1/4 cup of the brown sugar, beating until fluffy.
3) Add the egg and mix well, stopping once to scrape the sides and bottom of the bowl.
4) Gently mix in the buttermilk or yogurt.
5) Stir in the flours, baking powder, baking soda, salt, and cinnamon.
6) Fold in the chopped apples.
7) Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top.
8) Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9) Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely.
Yield: 12 muffins.