I bake. A lot. But I also eat a lot of greens. Specifically of the spinach variety. A day without the Popeye fuel is kind of a long time and totally messes with my energy. Green smoothies – those are … Continue reading
So my welcome back to the US gift was a flat tire – really? come on now my first day back driving and I get smacked with a big fat flat. Grrr. Thankfully I was outside my friend’s house so … Continue reading
What do you do when you have an ingredient that you need to use up? Well I google or foodgawker that specific ingredient to see what comes up. Top results for buttermilk: Buttermilk pancakes, buttermilk waffles and buttermilk muffins. The latter is the route I decided to take, but not your typical dinner buttermilk muffin but more so I figured that I could use the buttermilk in one of my sweet muffin mix recipes as a substitute for milk and ’twas a success (:
These muffins were nice and moist, bursting with flavor and even better when nuked in the microwave.
I mean what’s not to love? Apples, Maple Syrup and Pecans are all delicious and when combined they make for a dynamic trio!
In the words of my dad “that’s a good muffin”
Ingredients: (12 standard muffins and 12 mini muffins)
2 cups flour (1 cup all purpose flour + 1 cup whole wheat)
1/2 cup light brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup canola or vegetable oil
1/8 cup pure maple syrup
2 teaspoons vanilla extract
1 large egg
2 cups peeled, cored and diced apples
1/2 cup pecans, chopped
1 tablespoon sugar
1 teaspoon ground cinnamon
Preheat oven to 400˚F. Prep a 12 muffin baking pan (I used silicone baking cups, paper cups or spray works too)
In a large bowl, mix dry ingredients (flour, brown sugar, baking powder, baking soda and salt). In a small bowl, beat buttermilk, oil, maple syrup, vanilla extract, and egg until blended; stir into flour mixture just until flour is moistened. Fold in apples. Make sure not to over stir – this will make for dense instead of fluffy and airy muffins that everyone loves.
In a small dish, mix sugar, cinnamon and chopped pecans.
Fill muffin cups with batter.
Sprinkle the sugar, cinnamon pecan mixture on top of the muffins.
Bake muffins for 20 to 25 minutes, or until the muffins pass the clean toothpick test.
Immediately remove from pan and transfer to wire rack…or eat.
Yields 12-16 muffins (I don’t know why this happened but I had extra batter so I made 12 mini muffins to go along with the 12 normal size muffins – usually this batter only yields 12 so I must have filled the muffins cups less than usual)
These freeze nicely too!