We are knee deep in Apple (and hurricane) season here in the northeast and last weekend we took a family fun trek to CN Smith farm. Normally this farm is a fabulous idea with small kids. Easy parking, some animals, lots of apples and donuts (not to mention a kitch halloween display). I don’t know if they were featured on something recently but it was a zoo and prices were a bit crazy ($23 per peck). We had fun but wow, we might be expanding our PYO repertoire next year.
With a peck of apples we of course ate them but my kids aren’t the pick up an apple and just eat it type. Apparently I’m the only one in the house that does that. So this week, realizing the apples were starting to become more decorative that a standby snack, I decided to transform them, into baby muffins.
It’s easy, both kids can eat a ton of them and it used a couple apples…I’ve got plans for the others.
This is what you’ll need;
2 cups flour
1 tea baking soda
1/2 tea baking powder
1/2 tea salt
1 stick butter, softened
1 1/2 cups sugar
1 1/2 tea vanilla
1/4 cup applesauce
3 large apples, diced
1/3 cup packed light brown sugar
1 tea flour
1/2 tea cinnamon
1 tbsp butter
In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside.
Preheat oven to 375 F.
Line muffin tins or grease.
In a large bowl, add softened butter, sugar and eggs. Cream until well blended then add vanilla and applesauce. Mix well. Fold in diced apples.
Add flour mixture in thirds, making sure flour is mixed well before adding next bit.
In the now empty flour bowl add brown sugar, flour, cinnamon and butter. Mix with your fingers until butter breaks down into a coarse pea size consistency.
Fill muffin cups 1/3 full and top with brown sugar mixture.
Bake for 8-11 minutes for mini muffins and 13-18 minutes for larger muffins.