After a full week of craving salty foods, I woke up Sunday morning eager to bake something sweet. I’m not a big fan of too much sweet, though, so I opted for an easy apple cake recipe minus half a cup of sugar. When I took out the baking pans from the oven, I saw an old muffin pan I’ve only used a few times. From there, I just decided to make muffins instead of cake so I can transport them easier to work the next day.
1 red apple, peel on, chopped in small chunks
2 cups flour, sifted
1/2 cup brown sugar
1 cup buttermilk
1/4 cup butter, melted, plus a little extra to grease the muffin pan
1 tbsp baking powder
2 tsps cinnamon
1/2 tsp salt
1. Preheat the oven to 350º with the rack in the middle. Butter and flour a muffin pan.
2. Combine the flour, baking powder, cinnamon, sugar and salt in a large bowl. In a separate smaller bowl, whisk together the eggs and the buttermilk, and then the melted butter.
3. Pour the buttermilk mixture over the flour mixture. Fold in the apples. Stir until barely combined. Try not to over-mix so that it’s not too sticky.
4. Spoon a small amount of batter into each muffin hole so that it’s only halfway full. It will rise and will need the extra room later. Bake for about 15 minutes or until muffins are just set. Lower the oven temperature to 275º and bake for another 10 minutes or until a toothpick comes out clean from a gentle poke. Turn off the oven and leave the muffins inside until the oven cools back down. The muffins will continue to cook in the remaining heat.