Apple Muffins

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Side Dish

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

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These are best served straight from the oven for breakfast, but are also good in lunch boxes or with afternoon tea. Good with butter when they are still hot.

Yield: Makes 12 muffins

INGREDIENTS

1 Golden Delicious apple, peeled, cored, and diced
½ cup packed light brown sugar
2 tsp lemon juice
1 1/3 cups all purpose flour
1/3 cup whole wheat flour
4 tsp baking powder
1 tbsp pumpkin pie spice
½ tsp salt
¼ cup pecans, coarsely chopped
1 cup whole milk
¼ cup vegetable oil
1 large egg, beaten
Turbinado sugar, for sprinkling

Special equipment:

12-cup muffin pan
Paper liners

Directions

1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners. Combine the apple, ¼ cup brown sugar, and the lemon juice in a bowl, and mix until the apple pieces are evenly coated. Set aside for 5 minutes.

2. Meanwhile, whisk together the flours, baking powder, pumpkin-pie spice, and salt in a large bowl. Mix in the remaining brown sugar and pecans.

3. Whisk together the milk, oil, and egg, then add the apple mixture. Pour into the dry ingredients and stir until just mixed.

4. Divide the batter among the muffin cups, filling them about two-thirds full. Sprinkle with the turninado sugar. Bake for 20–25 minutes, until the tops are rounded and light brown. Immediately unmold the muffins onto a wire rack. Serve hot, warm, or at room temperature.