Apple Cider Muffins

IMG_1328I know I have featured apples oftenhere lately, but we have enjoyed them often!  These muffins were a great Saturday morning breakfast treat, with enough left over for a busy Sunday morning tomorrow! It is already beginning to smell alot like Thanksgiving!  Cinnamon, nutmeg, and ginger add to the brightness of apple cider and apple butter for flavor.  The list of ingredients is long, but well worth it.

 

Apple Cider Muffins

:2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt   

1 Tablespoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 large egg

1/3 cup brown sugar

1/2 cup of apple butter (can substitute pumpkin butter or other fruit spread)

1/3 cup of maple syrup

1/2 cup chopped crystallized ginger (I use Penzey’s crystallized ginger bits)

1/3 cup of apple cider

1/3 cup of Greek yogurt

1/4 cup of canola oil

For Topping

1/4 cup brown sugar

1 Tablespoon oatmeal

1 Tablespoon flour

1  teaspoon cinnamon

2 Tablespoons  butter, cut into small pieces:

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.

Make topping by combining  flour, oats, cinnamon, and butter together with your fingers until crumbly. Set aside.

Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove together in a bowl until well mixed.

In another bowl, whisk the brown sugar with the egg, then add apple butter, maple syrup, crystallized ginger, apple cider, and yogurt. Mix well. Slowly add flour mixture to egg mixture; gently stirring until combined. Don’t over mix.

Spoon batter into the muffin tray. Sprinkle topping evenly over the top of each muffin.

Bake for 15; or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before removing from baking pan.  Serve hot with butter! .

Adapted recipe from For the Love of Cooking.net  Also featured in Eating Well

Blueberry Muffins with Streusel Topping

005It is summertime and berry picking season. We have had a few fresh blackberries. Strawberry season is just past, and blueberries are in full swing.  There are a number of Pick Your Own farms in our area.  My daughter-in-law picked 10 pounds of blueberries last weekend and I was the fortunate recipient of some of them. Of course, they were best eaten fresh all by themselves, or mixed with Greek yogurt or ice cream.  I adapted this recipe from one offered at the San Juan Inn in Friday Harbor, Washington. it is included in a lovely little book titled Breakfast in Bed Cookbook which features the best B&B recipes from Northern California to British Columbia collated by Carol Frieberg.

I made these muffins and still had plenty leftover to freeze or can.  The recipe is simple, results are delicious, and, well, now all gone!

Blueberry Muffins with Streusel Topping

3 cups flour

1/2 cup sugar

1 1/2 Tablespoons baking powder

1/2 teaspoon salt

1 cup fresh blueberries, stemmed and rinsed

3 eggs

1 1/2 cup milk

1/3 cup vegetable oil

For Streusel Topping:

1/2 cup packed brown sugar

1/2 cup chopped pecans

1 teaspoon cinnamon or pumpkin pie spice mix

Preheat oven to 400 degrees.  Spray 2 medium size 12 cup muffin pans with cooking spray. Combine dry ingredients in a large mixing bowl. In a smaller bowl, beat eggs, milk, and oil together.  Add wet ingredients to dry ingredients and stir gently until just moistened.

Fill muffin tins 2/3 full.  If there is not enough batter for all of the 2nd tin, fill remaining cups half full with water. Mix topping ingredients and sprinkle each muffin with about 1 Tablespoon topping.  Bake for 20 minutes, or until a toothpick inserted in middle of muffin comes out clean (a crumb or two is OK, but wet batter does not cling to pick).

This makes about 2 dozen muffins.

Next post will feature the jam I made with the remaining blueberries!  What is your favorite summer fruit?  What goodies do you make with extra ripe fruit?