There is a great children's book by Linda White called Too Many Pumpkins where a gardener named Rebecca Estelle has an enormous crop of pumpkins and no idea what to do with them all. She decides to make the pumpkins into sweet treats for her neighbors and by the end of it, her kitchen is filled to the ceiling with pumpkin seeds.
This is pretty much how I'm feeling about the apples we picked from the orchard in Michigan. I have no idea what comes over my ability to restrain myself while picking. Sort of like when we hunt for our Christmas tree and come home with one that is ridiculously too large for our space!
So the baking has begun! This is one of my favorite go to apple muffin recipes around.
adapted from Here
I double this recipe and come out with 12 giant muffins
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1 stick butter (I use salted)
- 1/2 cup sugar
- 1/2 cup packed brown sugar divided
- 1 large egg
- 1 cup milk (recipe calls for yogurt or buttermilk but I use milk and they come out great)
- 2 large apples peeled and chopped
Preheat the oven to 450 degrees
Mix the wet ingredients in a stand up mixer
Slowly add dry ingredients and fold in apples by hand
Grease your pan and spoon them in
Sprinkle their tops with the remaining brown sugar (you will be glad you did!)
Pop these babies in for 10 minutes
After 10 minutes turn the heat down to 400 degrees and cook for another 5 to 10 minutes
When the toothpick comes out clean you're good
Remove and place them on a cooling rack
Some apple inspiration for my remaining 100...