I recently found myself craving cute little muffins… which is really no new desire in my book. The odd part was I really wanted apple muffins.
I’ve always claimed to not be into cooked apples. I’ve only appreciated apple pie with Sweets’ offered bites.
This lack of desire over cooked apples would perplex my German friends when I was a kid. They were very keen on me being an American, and encapsulating all the stereotypical American desires. They couldn’t quite grasp that I didn’t like Kool-Aid, or apple pie and wasn’t crazy about hot dogs and 4th of July.
But taste buds change and I’ve found a place in my heart for cooked down apple flavors in the form of mini spice muffins…
Mini Apple Spice Muffins
Heat oven to 425 F.
Toast 1/2 cup of walnuts or almond slices in the oven till just golden.
Combine in a saucepan over medium heat:
- apples, grated including skin 2
- brown sugar 1/2 cup
- butter 1/4 cup
- salt 1 tsp
- cinnamon 1/2 tsp
- nutmeg 1/2 tsp
- clove 1/4 tsp
- allspice 1/4 tsp
Bring to a simmer. Cover with a lid and lower the heat. Gently simmer for 10 minutes. Turn off heat and stir in:
- milk 1/4 cup
Combine well, then stir in:
- egg, one*
Combine in a bowl the dry ingredients:
- cake flour 2 cups
- baking powder 1 Tbs
- baking soda 1/2 tsp
Pour the wet ingredient mixture into the dry ingredients and mix till combined. Stir in the toasted walnuts.
Spray the insides of your mini muffin pan with non-stick spray (or brush lightly with 1 part oil 2 parts lecithin). Fill muffin wells with batter and bake at 425F for 10 minutes or until an inserted toothpick removes with only 2-3 crumbs adhering.
Makes 16 tall mini mufflins.
* I substituted one eggs worth of powdered egg whites (2tsp) and 1 tsp of lecithin, because I need to go to the store and get eggs…