Wednesday, December 5, 2012

Apple Cinnamon Muffins/Bread

Apple and cinnamon?  Yum.  "Yes, please" and, "Please, sir, may I have another?"

I'm sure you recall the Blueberry Muffin Bread recipe where I had too much batter and ended up having to use the remaining batter to make bread.  Well, I did the same thing here only I really don't know how it happened.  Unlike with the Blueberry Bread, I followed the directions, using white whole wheat flour and all-purpose instead of substituting white whole wheat for regular all-purpose.  This recipe is SUPPOSED to yield 12 happy muffins.... yeah, not for me.  I don't understand why or how it happened but I'm just glad it did!  To think that I now have the knowledge to turn muffins into bread.... OH THE POWER!!!!!  Oh, did I say that out loud?  Do forgive me.  I'm not that power-hungry... usually.

When baking with apples, you have to be careful about which type of apple you choose.  A Red Delicious, for instance, is great for eating but terrible for baking.  They disintegrate.   So much you won't even be able to tell there's apple in it.  My favorites?  Granny Smith and Braeburn, all of which are readily available in your local grocery store.  When I bake pies, I enjoy using a mixture of both those apples.  The Granny Smith is very tart and the Braeburn helps to cut through that tartness.  Honeycrisps are my favorite for eating around the holidays (because that's usually the only time you can find them) and are the apples most commonly used in apple cider.  See, you can learn new things on baking blogs!  For a quick overview of apples for baking, here's a quick link from for you.  Due to the sweetness from the sugars and cinnamon chips, I chose to use a Granny Smith apple here to help even out the flavors but you can choose whatever variety you like.

Apple Cinnamon Muffins/Bread 
courtesy of the KAF Cinnamon Flav-R-Bits package

1 c. White Whole Wheat Flour
1 c. All-Purpose Flour (or 2 c. All-Purpose)
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 c. Butter, at room temperature (salted - if using unsalted, add 1/4 tsp. salt)
1/2 c. Sugar
1/2 c. Brown Sugar
1 Egg
1 c. Buttermilk
1 large apple, peeled, cored, and chopped (I used Granny Smith)
1/2 c. Cinnamon Chips

Preheat the oven to 450°F.
Line a muffin tin with paper cups.
Combine the flours, baking powder, baking soda, and salt, if using.
In a separate bowl, beat the butter with the sugars until fluffy.
Add your egg and mix well.
Mix in the buttermilk to the egg and sugar-butter mixture.
Fold in your dry ingredients, apple, and cinnamon chips.
Divide the batter evenly among the prepared muffin cups.  Should you find yourself with extra batter (which somehow, I did), spray 2 3x5 pans with cooking spray and divide the batter into the pans.
Bake for 10 minutes, reduce the heat to 400°F, and bake for an additional 8 to 10 minutes, until a toothpick inserted in the center of a muffin comes out clean.
If you're baking breads, tent some foil over the pans and bake for an additional 10 minutes (30 minutes total).
Don't fret if your muffins come out dark - they're supposed to thanks to the brown sugar.
Cool the muffins for 5 minutes in the tin, then turn them out onto a rack to cool completely.

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