It is no secret that as a nation, we are in the midst of a serious struggle to agree on much of anything. While I have no interest in delving into our current differences, I would instead love to focus on the few things we can all agree on.
The first thing that comes to mind is breakfast, followed closely by muffins and finally, tagging along at the end are apples.
In the fall the days are shorter and the temperatures are shorter. Our coasts gear up for the visit of alphabetized hurricanes, our television commercials leave us longing for a break from politics, even if it means another painful Kars4Kids jingle. But somehow it is all ok, because with those things come crisp-blue-sky days and apples. Whether they are dipped in caramel, slathered in peanut-butter, or eaten from the core, leaving memories between your teeth for the hours to come, apples never let us down.
So as a result, I figured I would inaugurate my new and improved blog (which will focus on all things ‘according to Kateri’ including of course my favorite recipes) with a favorite apple muffin recipe which I have been making weekly for my husband’s breakfasts. I bake them Sunday evening and we enjoy them Monday through Friday. They last perfectly if kept sealed tight in a zipped bag in the refrigerator. I hope you enjoy them as much as he does!
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
2 tsp ground cinnamon
1/4 tsp nutmeg
Dash of allspice
1 egg, beaten
1 cup sugar
3 apples, peeled and grated
1/4 cup melted butter (4 tablespoons)
1/4 cup oats
For streusel topping
3 tablespoons chilled butter
1 tsp cinnamon
1 tablespoon brown sugar
1/4 tsp cinnamon
1/4 cup oats
Notes before we begin
- I bake these muffins in a jumbo muffin tin but they can be made in regular size tins or in a loaf pan for bread.
- I use my cheese grater to grate the apple. I grate directly into a bowl, do NOT discard to juice created when grating the apples!
- If you want a darker, richer muffin, use 1/2 cup sugar and 1/2 cup brown sugar rather than 1 cup of sugar.
- When making the streusel topping, you are welcome to use a pastry blender, but God gave to 10 fingers and I am a firm believer that he intended for you to use them in the kitchen. Who doesn’t love a little butter under their fingernails, or better yet, softening their cuticles?
- I opt to grease the muffin tin rather than using papers, you can do either!
Ok, now let’s bake some muffins!
Preheat oven to 350.
Grease muffin tin or fill with papers.
In a medium bowl combine your dry ingredients; flour, baking soda, baking powder, cinnamon, nutmeg and allspice. Set aside.
In a second bowl, grate the 3 peeled apples. Add the sugar, egg and melted butter. Stir until combined.
Add apple mixture the flour mixture. Use a wooden spoon to stir just until moistened. Batter will remain lumpy, do not over stir!
Fill each muffin cup 2/3 full.
In a separate bowl, use a pastry blender or bare hands to combine streusel ingredients. Sprinkle evenly over the top of the muffins.
Bake for 20 minutes or until brown at the edges if using large muffin tins. 12 minutes for regular sized muffins, 50 minutes for bread.