All yesterday evening, I had this nagging feeling that I was forgetting something. Chores? No, they were as done as they needed to be. Lunches packed? Yup. Kids to soccer on time? Done.
I finally shrugged it off and spent two hours texting back and forth with my youngest sister, only to have a Twitter friend point out that what I’d forgotten was muffins.
Anyway, I think I’d forgotten them accidentally-on-purpose, because I was not looking forward to this recipe at all. It just didn’t sound very good from the recipe, and I wasn’t really motivated to try them.
However, I got back on track this morning, making them in my new KitchenAid stand mixer named Igor, which is like taking a bazooka to a knife fight but whatever, the wire whisk attachment for beating eggs makes me happy.
1/4 cup vegetable oil
3/4 cup brown sugar
1 tbsp. cream (the recipe didn’t specify so I used 10% – blend or half-and-half)
Stir into oil mixture
1 1/2 cups peeled chopped apples
1/2 cup raisins
Sift into oil mixture and stir to blend
1 cup all-purpose OR whole wheat flour (I used whole wheat)
3/4 tsp. baking soda
3/4 tsp. salt
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Top with cinnamon-sugar.
375F for 20 minutes. Makes 10 muffins.
Because I left this until this morning, and because I really needed something for dayhome snack, I ended up doing this one with an almost-5yo, an almost-3yo, and a 2.5yo helping me. They promptly got incredibly bored and fidgety while I peeled and chopped three medium-sized apples. The whole time I was peeling and chopping, I was thinking of last week’s Blender Apple recipe and wondering why in god’s name anyone would make a muffin with apple chunks when they could whiz their way to happiness in their blender.
Otherwise this was very straightforward. It made a tiny amount of insanely chunky batter. Like, scoops of it held their shape because it was half chunks. I ended up with more than enough batter for an even dozen muffins, too.
I baked these for the full twenty minutes… at least… because my oven is on another floor of the house and I’m pretty sure the timer was going off for a minute or two while I was trapped in the bathroom with a potty-training child.
Because of the probable over-baking, these are very brown. They also didn’t get rise much at all, although given all the chunks this is hardly surprising.
I tasted one in the interests of science and I didn’t like it at all. The texture turned me off completely. It was granular (because of the whole wheat flour, no doubt); chunky (as advertised); with rather too-moist bits around the raisins. It was just… too much. This muffin was too much of everything, and I didn’t like it at all.
The kids, on the other hand, thought it was just fine. Apples! Raisins! IT’S A MUFFIN! And with the whole wheat this one is really pretty good for you, especially if you swapped the vegetable oil for canola or even applesauce.
I wouldn’t make this one again, but maybe it will work for you. If you make it with all-purpose flour, let me know in the comments what you think.