W is skeptical in general of any muffin not made of bananas or studded with blueberries. Or he was.
We’re in Vancouver this weekend, me doing shows at the Wellness Show, cooking with apples from our next door neighbours at BC Tree Fruits. It’s Apple Month! So I’ll leave you with a batch of warm apple-cinnamon muffins, which seem to have replaced the usual banana loaves around here this winter. Partly due to the way they make the house smell, and definitely due to their deliciousness, but also because making them doesn’t depend on having blackening bananas in the fruit bowl. There are always apples – I take a whole one and grate it, skin and all – no need for applesauce, nor big chunks of apple which I find often wind up lopsidedly dispersed in my muffins.
You’ll notice the ingredients are very straightforward, and the quantity of sugar differentiates them from cake, although they’re perfectly sweet as they are and could be easily topped with cream cheese or brown sugar frosting and presented confidently as cupcakes. They would also take on nuts or raisins well, if you like that sort of thing in your muffin. If I was at home this morning, the house would most likely smell like these baking; I’d be in my stretchy jeans and plaid robe and wooly socks, trying not to eat too many while they were still warm (with coffee!) so there were enough left for breakfasts and lunches for the rest of the week.
Apple Cinnamon Muffins
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1/2 cup sugar
1/3 cup canola oil or melted butter
2 large eggs
1 cup milk
1 tsp. vanilla
1 large apple, coarsely grated
Preheat the oven to 375F and line muffin tins with paper liners.
In a medium bowl, stir together the flour, baking powder, cinnamon and salt.
In another bowl, whisk together the sugar, oil and eggs until thick and pale; whisk in the milk and vanilla. Add to the dry ingredients along with the grated apple and stir just until combined.
Divide the batter between 11-12 muffin tins, almost filling them. Bake for 25 minutes, or until pale golden and springy to the touch. Tip the muffins in their tins to help them cool.
Makes about a dozen muffins.