Post by applecrisp1 on May 27, 2022 10:22:25 GMT -5
It is a really busy time at work, so I wanted to bring in a treat for my colleagues. I was thinking of making the KAF Apple Oatmeal Bread (name?), but I thought muffins (maybe mini) might be a better idea. Any favs?
1 cup packed brown sugar 1/2 cup flour 1 cup chopped pecans 2/3 cup butter (no substitutes), melted 2 eggs, beaten
Combine brown sugar, flour and pecans: set aside. Combine butter and eggs; mix well. Stir into flour mixture. Fill greased and floured miniature muffin cups two-thirds full. Bake 350 for 22 - 25 minutes. Remove immediately to cool on wire racks. Yield: about 2 1/2 dozen.
Wonderful treat! But probably not for a group that wouldn't love in an indulgent treat once in a while. BTW these must be mini - anything larger becomes too much!
Post by peachesncream on May 29, 2022 12:13:31 GMT -5
Applecrisp, this chocolate chip recipe from Mel's Kitchen Cafe is excellent. I've made it many times for company.
She says to use 1 to 1-1/2 cups chocolate chips; I think 1 cup is plenty. It's up to you.
Also, Mel measures flour differently than I do. She uses the "scoop and level method" which results in using more flour than the old "spoon and level method" that cookbooks (like Betty Crocker, etc.) always have used and the way I was raised to measure. I go by the weight of the flour in her recipes, which in this case is 10 grams. Or, you can "scoop and level" as she does.
I like to top these muffins with sparkling sugar (Wilton brand). It gives them a little extra sheen and makes them special. Regular granulated sugar or coarse sugar are fine, too.
1/2 cup canola oil 1/2 cup sugar 1/2 cup brown sugar, packed 2 large eggs 1/2 cup buttermilk 1 teaspoon vanilla 2 cups flour (*10 ounces by weight) 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup semi-sweet chocolate chips Sparkling Sugar or coarse sugar or granulated sugar
Preheat oven to 350º. I line a12 cup muffin tin with foil cups (lightly spray foil cups with PAM). Or, you can just grease your muffin tins well with shortening or PAM, and/or use paper cups, but I much prefer foil cups (buy at any grocery store). They look pretty and bake up better.
In a large bowl, whisk together the oil, sugar, and brown sugar. Add the eggs, buttermilk and vanilla and mix until very well combined.
Add the flour, baking powder, salt and baking soda - and before mixing, add the chocolate chips on top.
Mix the batter gently with a rubber spatula until no dry streaks remain. Don’t overmix or muffins will be tough.
Scoop batter evenly into muffin tins. Sprinkle the tops with coarse sugar.
Bake for 18 - 20 minutes or until tops spring back lightly to the touch and/or a toothpick comes out clean with a few moist crumbs. (Takes 20 minutes in my oven.)
Post by erin elizabeth on Jun 4, 2022 6:46:26 GMT -5
applecrisp, these were SO good!
Apple-Cinnamon Muffins CC Dec/Jan16 Do not substitute apple juice for the apple cider. Make sure to spray the muffin tin thoroughly, inside the cups and on top. 2 tablespoons granulated sugar 2 tablespoons packed brown sugar ¼ teaspoon ground cinnamon 2 tablespoons unsalted butter, plus 4 tablespoons melted 2 Granny Smith apples (6 1/2 ounces each), peeled, cored, cut into 1/4-inch pieces (3 cups) 2 tablespoons packed brown sugar ¾ teaspoon ground cinnamon 2 ½ cups (12 1/2 ounces) all-purpose flour 2 ½ teaspoons baking powder ¼ teaspoon baking soda 1 ¼ teaspoons salt 1 cup (7 ounces) granulated sugar 2 large eggs ¼ cup vegetable oil ½ cup apple cider ½ cup plain whole-milk yogurt 1 teaspoon vanilla extract Using your fingers, combine granulated sugar, brown sugar, and cinnamon in bowl. Cover and set aside. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spray 12-cup muffin tin generously with vegetable oil spray. Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add apples, brown sugar, and 1/4 teaspoon cinnamon. Cook, stirring often, until moisture has completely evaporated and apples are well browned, about 9 minutes. Remove pan from heat and let cool for 10 minutes. Meanwhile, whisk flour, baking powder, baking soda, salt, and remaining 1/2 teaspoon cinnamon together in large bowl. Whisk granulated sugar, eggs, oil, and remaining 4 tablespoons melted butter together in separate bowl until thick and homogeneous, about 30 seconds. Whisk cider, yogurt, and vanilla into sugar mixture until combined. Fold sugar mixture and cooled apples into flour mixture until just combined. Using greased 1/3-cup dry measuring cup, divide batter evenly among prepared muffin cups (cups will be filled to rim); sprinkle muffin tops evenly with topping. Bake until golden brown and toothpick inserted in center comes out with few crumbs attached, 18 to 22 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin to wire rack and let cool for 5 minutes longer. Serve.
And these are my fave blueberry muffins of all time.
Mackinac Lemon Blueberry Muffins Cooks Country Aug/Sep 17 Makes 12 1 1/2 cups (10 1/2 ounces) sugar 5 teaspoons grated lemon zest (2 lemons) 2 1/2 cups (12 1/2 ounces) all-purpose flour 4 teaspoons baking powder 3/4 teaspoon salt 1 1/2 cups sour cream 7 tablespoons unsalted butter, melted 2 large eggs 7 1/2 ounces (1 1/2 cups) frozen blueberries 400. Generously spray 12-cup muffin tin, including top, with vegetable oil spray (Use cups!). Combine 1/4 c sugar and 2 tsp zest. Whisk flour, powder, salt together. Whisk sc, 5 tbsp melted butter, eggs, remaining 1 1/4 c sugar, and remaining 1 tbsp zest together in large bowl. Using rubber spatula, fold flour mixture into sour cream mixture until just combined. Fold in blueberries until just evenly distributed; do not overmix. Portion batter; evenly distribute any remaining batter among cups. Brush batter with remaining 2 tbsp melted butter and sprinkle with sugar-zest mixture (about 1 teaspoon per muffin cup). Bake until golden brown and toothpick inserted in center comes out with few crumbs, 20 to 25 min, rotating muffin tin halfway through. Let cool in tin on wire rack for 10 min. Transfer muffins to rack and let cool for 5 min.