Thursday, January 27, 2011

Three abandoned apples...


My boyfriend's mother gave us 3 apples a month ago (yes, ONE month ago!) and they've been sitting in my fridge since then. I have no idea what to do with them since I'm allergic to apples (unless they're cooked) and my boyfriend NEVER eats any fruits (unless they're in desserts). And since they still looked good, I decided to take these 3 lonely and abandoned apples and make something really delicious out of them so they could serve their lives' purpose. I couldn't make my faithful apple pie or apple crumble because I don't have enough apples on hand (and didn't want to go to the store to buy more). So I did the next best thing...Apple pie MUFFINS!


They came out really moist and tasted just right, not bland and not too sweet. Within a few minutes of being out of the oven, 3 were already our stomachs! Yummmmy!

Apple pie muffins
Adapted from
Makes 15 muffins (or 12 ginormous muffins like mine)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 1/2 cups diced apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted


1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
2. In a large bowl, stir together 2 1/4 cups flour, baking soda, cinnamon and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
3. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
4. Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.

The colors are a bit off in the first 2 pictures because of the flash.



Until next time recipe!


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