I wanted to try its recipe for Pear Muffins but had only apples (of course!) and not pears in my produce bin. So I merely subbed 1 cup diced apples (about 2 medium ones) for the 1 cup diced pears it called for; for a little spiced-up flavor I also added 1/2 teaspoon cinnamon. The zest of 1/2 orange (you also could use the zest of 1 lemon or 1/2 grapefruit, the recipe says) plus 1/2 cup chopped walnuts (or pecans) are nice additions. I think its flexibility is the thing I like most about the recipe—it allows for various adaptations. If you don’t have a particular ingredient on hand, try similar one that is available to you.
Tempting to devour all of these now, but they were soon spirited away to the deep freeze to save for Thanksgiving week. Apple-y and spice-y, they represented an easy way to put a little fall away for some family time later.
Apple Muffins (adapted from the recipe for Pear Muffins)
2 cups all-purpose flour
1/2 cup sugar (or sugar substitute)
3 teaspoons baking powder
1/2 teaspoon salt (or salt substitute)
1/2 teaspoon cinnamon (optional)
1 cup milk (I used skim)
1 egg beaten (I used egg substitute)
1/4 cup vegetable oil
zest of 1 lemon, 1/2 orange, or 1/2 grapefruit
1 cup diced apples (about 2 medium apples, peeled)
1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 425 degrees. Sift together flour, sugar, baking powder, and salt. Beat together milk, beaten egg, oil, and zest of lemon (or orange or grapefruit). Mix apples and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy and not smooth. Do not over mix. Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 425 degrees for 20 to 25 minutes until tops are browned. Remove from pan immediately; serve warm. Makes 12-14 muffins.