These are a nice treat for breakfast or lunchboxes, and are not very sweet. This was originally a cake recipe that was frosted with a caramel icing, and can be used as a cake. Remove the cinnamon and vanilla and bake in small loaf pans as an unusual accompaniment for a cheese plate. Works well with sharp cheddars and brie.
INGREDIENTS:
1¼ cups vegetable oil ½ cup sugar 2 eggs 1¾ cups all-purpose flour ¾ cup whole wheat flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 pinch cinnamon powder 1/8th teaspoon vanilla extract 3 cups peeled and chopped apples, cut into ¼” pieces. Choose something firm with plenty of flavor and a bit of tartness -Optional- 1 cup nuts such as chopped pecans, walnuts, or almonds
METHOD:
Pre-heat the oven to 350°F.
In a stand-mixer, beat oil, sugar, and eggs together in a large bowl until creamy. Add the vanilla extract and stir in.
Combine dry ingredients and add to mixture in bowl a little at a time.
Stir in apples, and nuts if you are using them.
Spoon batter into greased muffin tins and bake until done. Time will vary based on size of muffins and oven. When done, muffins should be golden on top and a toothpick inserted into the center of a muffin should come out clean.
(I make these in the little 1-ounce muffin tins and they bake in 15 minutes or so. Use larger, “standard” sized tins and bake for 30 minutes.)
Chef’s Notes:
Pumpkin seeds and sunflower seeds make nice additions to these muffins, and make them a bit healthier, too. Besides cinnamon, cardamom is a nice addition.
Yield: 12 regular/24 small muffins or 1 9×13 inch cake
Source: Chef Andrew E Cohen
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