Double Apple Muffins
Inspired by Ellie Krieger's Apple Muffin Recipe
Ingredients 5-6 C. of apples, chopped ½ C. Milk 1 T. Lemon juice ½ C. water ½ t. Cinnamon 2 T. Brown sugar 1/2 t. Cinnamon ¼ C. Pecans, chopped 2 C. White whole wheat flour 2 T. Corn starch 1 t. Baking soda ½ t. Salt ½ t. Cinnamon ¼ t. Nutmeg ½ C. Brown sugar ¼ C. Vegetable oil 2 Eggs 1 t. Vanilla
Method Preheat oven to 400 degrees. Simmer over medium high heat about two-thirds of the chopped apples with a quarter cup of water and a dash of cinnamon, reserving one-third of the raw apples. In the meantime, pour half a cup of milk into a liquid measuring cup. Add one tablespoon of lemon juice and set aside. Next, mix the next three ingredients (brown sugar, cinnamon and chopped nuts) in a small bowl, set aside. In a medium bowl, combine dry ingredients (flour through nutmeg) and whisk to insure they are well incorporated. In your largest bowl, whisk together the oil and remaining half cup of brown sugar. By now, your apples on the stove should be tender and starting to break down into a sauce (if not breaking down, give it a whirl in the blender). Add apple sauce/mash to large bowl and whisk to cool slightly. Once close to room temperature, add eggs one at a time, and then add vanilla. Add one third of the dry ingredients to the large bowl, mix until just combined. Follow with half of the milk mixture, and then repeat dry-milk-dry until everything is in the bowl. Fold in the remaining raw apples. Scoop the batter into a prepared muffin tin. Top with the sugar-cinnamon-nut mixture. Bake for approximately 20 minutes; allow them to cool before removing from pan.