I wanted to use up those apples I bought at the Apple Farm last weekend.
In my files I found this apple muffin recipe and decided to try it.
The apples were shredded. I had long sheds like this:
The crumb topping had no flour in it, so it was not very crumby. (It was not like the apple crisp topping we are all accustomed to.)
Mine looked like this:
I decided to spray the tops of my muffin tins. I thought that topping might melt onto the pan.
And it did. Just a little.
The muffins removed easily from the paper liners. They were very light and moist and did not fall apart like so many muffins do. I enjoyed the sweet nutty topping. It's a recipe I would make again, so I will share it in case someone else has apples to use up.
1/2 cup brown sugar
1/2 tsp. cinnamon
2 Tablespoons butter
1/2 cup chopped walnuts
Just mix it all together with a fork and set aside.
Batter (Dry Ingredients)
1 1/2 cups all purpose flour
2/3 cup brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1/3 cup vegetable oil
1/2 cup buttermilk ( I used whole milk with a tsp. of lemon juice. Let the milk sit about 5 minutes to thicken)
1 tsp. vanilla
2 apples, grated (a bit less than one cup of apple)
Line the muffin tins with paper. Preheat oven to 350.
Mix all the dry ingredients together in one bowl.
Mix all the wet ingredients together in another large bowl.
Dump the dry ingredients into the bowl of wet ingredients. Mix very gently just until moistened. I used a spatula and made only about a dozen light stirs. (this is the secret to tender muffins--no heavy mixing!)
Drop the batter into the lined tins, filling about 3/4 full. I easily got 12 muffins.
Drop bits of topping over each muffin.
Bake 20 minutes, or until a tester(I used a metal skewer, but a toothpick will work, too) comes out clean.