Apple Muffins

It's been a while...I know, I know. I have been baking and cooking I promise. Sometimes I remember to take pictures, and sometimes I don't...who would have thought that it would be so "difficult" to keep up a blog with a newborn :op

Anywho, the three of us went on our first vacation the other week to New York where we got to lounge around, explore western New York, visit Niagra and...go apple picking! Of course we got a ton of apples and I couldn't wait to get them home to bake something! Now, last year I had tried to make apple cinnamon muffins and they turned out pretty horrific. And this year, I vowed to try again.

So glad that I did because the recipe that I used this time is definitely a winner. LOVED it! I haven't been able to stop eating them and neither has Brad. I made them this past Saturday, and in the past 3-4 days, just the two of us have eaten 19. Yikes. Oh, and my brother ate 1 when he came over this morning.

The recipe was simple enough. I didn't do anything different except kept the peels on the apple only because 1) I didn't read that you were supposed to peel them until after I cut the first one and 2) You never know when the "Big Boy" is going to wake up so I was trying to be as fast as possible and peeling would have just created an extra step. Also, the recipe said it would make 18 but I ended up with the 20. Definitely didn't mind having the extra two! And two of our apples yielded 3 cups, but we picked pretty large apples. Oh, and 24 mins wasn't long enough for me but perhaps that was due to high moisture content of orchard apples? Not sure, just don't be alarmed.

Apple Muffins
found on The Girl Who Ate Everything (recipe by Marissa Pinon)

 
2 cups sugar 

2 eggs
1 cup oil
1 Tablespoon vanilla

3 cups flour

1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups peeled, cored, diced apples (around 3 apples)
Brown sugar for topping (around 1/2 cup)

Directions

• Preheat oven to 350 degrees and line muffin pan with paper liners.
• Cream together sugar, eggs, oil, and vanilla. 

• Sift flour, baking soda, salt, and ground cinnamon.

• Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick. Add the diced apples.

• Fill paper liners almost to the top, about 3/4 of the way full. Sprinkle with brown sugar.

• Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.