Tuesday, January 13, 2009

Muffins made with... Yogurt?

Hubs got me The America's Test Kitchen Family Baking Book for Christmas this past year, and I've finally gotten around to testing some of the recipes in it. I tried out their "Blue Ribbon Apple Cake" a few nights ago and wasn't entirely thrilled with the combination of pre-cooked Granny Smith apples and cooked brown sugar. I plan to make it again, but I want to tweak the recipe slightly to suit my family's tastebuds.

Since the apple cake didn't quite live up to my expectations, I've been craving something baked with apples. I bought a ridiculous amount of Golden Delicious, Gala, Fuji, and Pink Lady (my FAVORITE!) apples yesterday, for the sole purpose of baking muffins and another cake. So the basic muffin recipe from the cookbook, with my own additions, were on the breakfast menu this morning!

Big Beautiful Muffins- Apple Cinnamon variation

3 c. all purpose flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. yogurt (low-fat, whole, whatever you have on hand)
2 whole eggs
1/2 c. (8 Tbsp./1 stick) butter, melted and cooled
2 apples, peeled, cored, and diced in 1/2" cubes
1 Tbsp. all purpose flour
1 tsp. cinnamon
1 tsp. vanilla extract/vanilla bean paste

1. Preheat your oven to 375°F, with the rack placed in the middle. Spray your muffin tins with cooking spray and set aside. (Cupcake/muffin liners are okay, but these guys slide out very easily, and you won't have any muffin wasted by pulling off the paper if you just grease your tin!)
2. In a large bowl, whisk together flour, sugar, baking powder & soda, cinnamon and salt. In a smaller bowl, whisk together yogurt, eggs and vanilla.
3. Fold the yogurt mixture into the flour, until *just* combined (it's okay if there are still some streaks of flour). Fold the melted butter into the batter.
4. In a small bowl, toss together the apples and the 1 Tbsp. of flour until the apples are well coated. Fold the apples into the batter.
5. Scoop 1/3 c. of batter into each pregreased muffin cup. Bake for 25-30 minutes. A toothpick poked into the middle will come out with a few crumbs clinging to it for dear life.
6. Remove the tin from the oven, and let your muffins cool IN THE TIN for about 5 minutes. After that 5 minutes, you can either turn the muffins out on to a rack or carefully pull each one out and place them right-side-up on your rack. (If you let the muffins cool in the tin before messing with them, it'll be much easier to get them out because they'll have rested and won't be as delicate as they are straight out of the oven!)

There are so many possibilities with this basic muffin recipe... You can do blueberry instead of apples; omit the cinnamon and apples, and use orange zest and chocolate chips; you can use dried cranberries, nuts, etc. As long as you have this basic muffin recipe, the breakfast/snack muffin "world" is your oyster! :)

1 comment:

Adi said...

i'm a huge fan of america's test kitchen. i've made these and subbed one cup of the ap flour for whole wheat flour. they were still great. i was thinking next time i make them i would switch out some of the butter and/or yogurt for apple sauce. might give the flavor a little kick and make them a tad healthier. great pictures!