Apple Muffin Recipe

Apple Muffins
Apple Muffins

Apple Muffin

This recipe is a household favorite, especially during the fall. The combination of apple, cinnamon, and nutmeg blend well in this tasty treat. These muffins are versatile. They are not just for breakfast. You can use them as dessert, lunch box snack, coffee break or any time of the day.

Recipe Ingredients

Ingredient

US measure

Metric measure

All-purpose flour2 cups480 ml
Unsalted butter½ cup120 ml
Canola oil¼ cup60 ml
Baking soda1 ¼ teaspoons6.25 ml
baking powder4 teaspoons20 ml
Brown sugar¾ cup180 ml
Buttermilk1 cup250 ml
Ground cinnamon½ teaspoon2.5 ml
Nutmeg1/8 teaspoon0.625 ml
Peeled and chopped apple2 cups480 ml
Salt½ teaspoon2.5 ml
Egg1 large

Recipe Directions

  • Preheat oven to 375 degrees F.
  • Prepare a 12-cup muffin pan. Use a nonstick vegetable spray or line the pan with paper muffin cases.
  • In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in the sugar, and apples until well combined.
  • In a medium mixing bowl, beat the egg, butter, milk, and oil until well combined.
  • Add the egg mixture to the flour mixture, stirring with a large spoon until well combined.
  • Fill muffin cups to about ¾ full.
  • Bake in the preheated oven for about 20 minutes or until golden brown. Insert a toothpick in the center of one muffin; if it comes out clean, it is ready if not leave for some minutes and remove from the oven.
  • Place on a wire rack to cool off completely.

Servings

This recipe yields 12 muffins.

How best to serve the dish?

Serve warm or at room temperature with a cup of tea.

How to store

Store in an airtight container at room temperature for two days or allow muffins to cool completely before wrapping them the muffins in foil, then store in the freezer.

How long can it be stored?

Frozen apple muffins can last for 3 months.

Related References

Ginger Yeast Muffin Recipe

Ginger Yeast Muffins
Ginger Yeast Muffins

Ginger Yeast Muffins

Ginger yeast muffins are loaded with the flavor of ginger and taste best eaten on the day they are cooked. The wonderful aroma of these delicious muffins will fill your home as you make them.

Recipe Ingredients

Ingredient

US measure

Metric measure

All-purpose flour3 cups720 ml
Active dry yeast1 (0.5) ounce package14. 17 g
Warm water (110 to 115 degrees)1 cup240 ml
Shortening1 cup240 ml
molasses½ cup120 ml
Sugar1 ½ cups360 ml
Ground cinnamon2 teaspoons10 ml
Chopped walnut½ cup120 ml
Baking soda½ teaspoon2.5 ml
Ground ginger½ teaspoon2.5 ml
Salt1 teaspoon5 ml
Eggs3

Recipe Directions

  • Preheat oven to 350 degrees F. Line a 12 standard-size muffin pan with a paper liner, or grease the bottom of the muffin cups with non-stick cooking spray.
  • In a medium bowl, dissolve yeast in warm water. Set aside and let it sit for few minutes.
  • In a large mixing bowl, cream shortening, and sugar. Whisk in the eggs and beat lightly until smooth.
  • Beat in molasses until smooth.
  • Add the yeast mixture.
  • Stir in cinnamon, ginger, baking soda, and salt.
  • Add in flour and beat to make a thick, light batter. Stir in the nut.
  • Cover and let the batter rise in a warm place for about 1 hour 30 minutes
  • Scoop batter into muffin cups 2/3 full.
  • Bake for 20 minutes or until a cake tester (or toothpick) comes out clean.
  • Cool for 5 minutes before removing from pan to wire rack

Servings

This recipe makes 24 muffins.

How best to serve the dish?

Serve warm muffins with vanilla cream sauce or whipped cream.

How to store

Let the muffins cool off completely on a wire rack, and then place them in a sealable plastic bag and store for four days max. For longer storage, wrap muffins tightly in aluminum foil or put them in freezer bags, and store in the fridge

How long can it be stored?

You can store frozen ginger yeast muffins up to 3 months.

Related References

What Are Perennial Foods?

Perennial Food, Perennial Food Gardening, edible landscapes
Perennial Food Gardening

Perennial foods, on the whole, are low maintenance sources of food once they’ve been established and their production can be improved with a little tender loving care. Many perennials will be in our backyard trees and/or are landscaping. Their form can be very ranging from bulbs, to berries, it’s to trees and bushes.  When thinking of perennial foods, we must keep an open mind. Many edible foods are ignored by commercial markets, even though, many if not all were eaten by media and/or ancient peoples throughout history.

Please keep in mind that what is a perennial in your area is dictated by your area USDA Plant Hardiness Zone and the hardiness range of the plant itself.

Here is a starter list, which I will update as I have more time.

  • Alliums

    • Bunching onions
    • Chinese leeks
    • Chives
    • Elephant Garlic
    • Egyptian Walking Onions
    • Common Garlic
    • Garlic Chives
    • Potato Onions
    • Shallot

    Berries

    • Cranberry
    • Grapes
    • Blackberry
    • Blueberry
    • Elderberry
    • Gooseberry
    • Huckleberry
    • Musk Strawberry
    • Raspberry
    • Salmonberry
    • Strawberry
    • Turkscap

     

    Bushes & Shrub

    • Autumn Olive
    • Blueberry
    • Cherry
    • Gooseberries
    • Lingonberry
    • Nanking Cherry
    • Sea Buckthorns

    Cactus

    • Prickly Pear Cactus

    Cereals

    • Perennial Buckwheat
    • Pearl Millet
    • Indian Ricegrass

    Herbs

    • Angelica
    • Anise Hyssop
    • Balm (Lemon Balm)
    • Basil (Holy Basil, African Blue)
    • Bunching onions
    • Burnet
    • Chicory
    • Common Oregano ( aka wild marjoram)
    • Egyptian Walking Onions
    • French Tarragon
    • Ginger
    • Horseradish
    • Lavender
    • Lovage
    • Marsh Mello
    • Mexican Oregano
    • Mint
    • Parsley
    • Rosemary
    • Sage
    • Sorrel
    • Tarragon
    • Thyme
    • Winter Savory
    • Yarrow

    Edible Flowers

    • Bee Balm
    • Elderberry Flower
    • Hibiscus
    • Mint
    • Purple Coneflower
    • Rose Hips and Flowers
    • Saffron Crocus
    • Turkscap

    Fruit Trees

    • Apricot
    • Apple
    • Mulberry
    • Cherry
    • Fig
    • Loquat
    • Nectarine
    • Pawpaw
    • Peach
    • Pear (Asian)
    • Pear (European)
    • Persimmon
    • Plum
    • Pomegranate
    • Quince
    • Sour Cherry

    Grasses

    • Bamboo
    • lemongrass

    Legumes

    • Kudzu Bean
    • Winged Bean
    • Honey locust Tree
    • Mesquite Tree
    • Pigeon Pea
    • Scarlet Runner

    Nut Trees

    • Almond
    • Black Walnut
    • English Walnut
    • Hazelnut
    • Pecan

    Vegetables and Greens

    • Angelica
    • Artichoke
    • Asparagus
    • Cardoon
    • Fennel
    • Rhubarb
    • Seakale

    Vines

    • Chayote (Squash)
    • Common Grape (European)
    • Fox Grape
    • Muscadine Grape

Many perennial Forage Foods sources are available, also.

Related Topics: