Tuesday, September 23, 2014

Apple Pecan Muffins


If you really want to know, I'm a lazy baker, and the lazy baker recycled this recipe.  If you look at it and say "Hey what happened to the pictures?" I apparently hit the limit on my pictures for Blogger and Google said, "You can buy more space." Somebody is always trying to sell me something and honestly I often resent it, so instead, I cut photos here and there.  So if they are missing from a past post, this is the reason. I blame my inner cheapskate.

Speaking of cutting back, for the muffins this week, I cut back on the sugar, added a bit more flour and changed the spices.  Presto!  Now I have a muffin recipe instead of a cake recipe.

If you like a recipe, find ways to reuse it.  Like this recipe last week, this is an old trusted recipe.

This cake is a great way to use up apples and we have lots to choose from in the Northwest.  Apple season is just getting going and new varieties appear every week.


If you like apples, it can be way too easy to buy too many.

As I was shopping I thought about getting a poem written by one of the poets who types poems at the market.  

The sign says: "Your Topic, Your Price."  The cheap card tables and no frills look--I love it but I wonder how they'll do come winter.

Trip, a market poet

I wanted a poem about dogs. More specifically Basset hounds.

I couldn't pick just one dog since I've lived with eight hounds and I have loved them all. I asked Trip to write a poem about basset hounds because--well, if you're reading this blog, you probably know why.

This is my poem:


I like this poem enough to frame it. 

I'm thinking of getting one about a certain pit bull named Coco.  
You might say Coco is my granddog.


She's a food gazer too.


For this recipe, use any apples you want.  



Don't forget the nuts.  The recipe lists pecans, but use walnuts if you have them.


My favorite part is the crispy top.  


Apple-Pecan Muffins
(Makes 12 muffins)
I used Cox Pippin apples for these muffins, but you can use any variety you like.  These muffins are delicate with lots of baked apples and a crisp exterior.  Enjoy them for breakfast or as an afternoon snack.  You can substitute cinnamon for the cardamom.
1 teaspoon cardamom
1 teaspoon baking powder
1/2 teaspoon soda
1 1/4 cups flour (unbleached or hard wheat works better than whole wheat pastry flour)

1 egg or egg replacer*
1/4 cup canola oil
3/4 cup brown sugar
2 cups washed, diced sweet-tart apples (no need to peel)
1/2 cup toasted chopped pecans

1. Oil 12 muffin tins. Preheat oven to 350F.  Sift together cardamom, baking powder, soda and flour.  Set aside.

2. Whisk egg or egg replacer until frothy.  Add oil, then brown sugar and apples, making sure all apples are coated with egg and brown sugar mixture.  Stir flour mixture and pecans into the apple mixture.  Spoon into muffin tins.

3. Bake for 25 to 30 minutes or until a toothpick comes out clean.  Allow to cool.  Then run a knife around the edges to loosen and gently tip out onto a cooling rack.

Anytime is a good time for these apple muffins.


4 comments:

Chaya Selig said...

I am a lazy baker and one lazy baker knows what another lazy baked needs. We are also a family who thrives on muffins. thanks for the recipe. A Gut Gebencht Year.

Tashiana said...

These look great! Some of your pics look so rustic too- a great theme that suits these muffins perfectly!

Debra Daniels-Zeller said...

Thanks so much for visiting. This recipe is so easy, I make it frequently.

Miz Helen said...

Hi Debra,
Your Muffins look delicious and perfect for fall. Thanks so much for sharing this awesome recipe with Full Plate Thursday and hope to see you real soon!
Miz Helen