September 12, 2008

Apple Walnut Muffin

I've made apple muffins before by putting in diced apple pieces. They turned out delicious, and went perfectly with vanilla ice-cream when they just came out from oven. One thing though, those muffins could not be kept for a longer period as the juice from the apple pieces made the part around soggy.

So, I tried to make it another way by pureeing the baked apples, and blended the puree with the batter before baking. Surprising, it brought out a stronger apple flavour and no soggy problem at all.

(makes 12 regular-sized muffins)
Wet Ingredients:
3 granny smith apples
1/2 cup canola oil
2 eggs
1/2 cup apple juice
1 tsp vanilla extract

Dry Ingredients:
2 cup flour
2/3 cup brown sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup toasted walnut, chopped

Preheat oven to 350F.

Cut apples in halves and core. Place them on a baking sheet and bake for 30-40 mins until soft.

Remove apples from the oven, let cool slightly, then peel and mush the apple with a fork. I have 1 1/4 cup apple mush.

Combine dry ingredients.

In a separate bowl, whisk the eggs. Add other wet ingredients, including the apple mush, mix to combine.

Stir both wet and dry ingredients until just blended.

Fold in walnuts.

Scoop each muffin cup with 3/4 full of batter, and bake until a toothpick comes out clean after inserting in the center of a muffin, about 20 minutes.

Let cool on a wire rack