Friday, October 11, 2013
Wednesday, October 9, 2013
I'm quirky about the mail.
I love it.
I can hear the mailman coming a mile away.
It's a happy start-stop start-stop sound.
My favorite thing is getting a fun new magazine, finding a good recipe, and making it all in the same day.
That only happens like once a year.
But it happened TO-DAAAAYYYYY!!!!
And it turned out AWWWE-SOOOOME!
So good, I'm singing all fun words to my kids with extra syllables!
Don't you wish you were here?
Here's the deal with the recipe I found today: it's like a truck carrying Dutch Apple Pies ran straight into the Muffin Man. SMACK! These muffins are apple-ey, brown sugar goodness with a buttery oatmeal topping. DE-LIIII-CI-O-SOOOO!!!
Thanks to Parents Magazine for this homerun recipe!
Apple Pie Muffins
(with a few adaptations of my own)
1 1/2 c. whole wheat flour
1/2 c. brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 c. butter, melted
3/4 c. buttermilk (I used 3/4 c. milk and added 1 tsp. of lemon juice)
2 large apples, peeled and cut into small cubes
1/4 c. butter (cold)
1 T. brown sugar
1/2 c. rolled oats
1 tsp. cinnamon
Preheat oven to 400 degrees. Line 12 muffin cups with paper baking liners.
In a small bowl, combine flour, brown sugar, baking powder, and cinnamon. In a larger bowl, combine melted butter, buttermilk and egg. Stir dry ingredients into wet ingredients until just combined. Fold in apples.
In another bowl, combine brown sugar, oats and cinnamon. Cut in cold butter until mixture is well combined and crumbly.
Fill liners almost to the top. Sprinkle each with a large spoonful of topping.
Bake for 15 minutes or until lightly browned. Let cool for 5 minutes; remove from cups and eat immediately...or store covered at room temperature for up to 3 days, if there are actually any left to store!
Makes 12 muffins