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madbakerThis week's Resolution Recipe, freshly made and partly consumed: Ginger Apple Muffins.
4 medium apples, peeled, cored, and chopped in 1/2" pieces (about 3 cups)
3 large eggses, beaten
1 cup 1/2 cup rape oil
2 tsp vanilla
1/2 tsp almond extract
2 cups white sugar
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 tsp minced crystallized ginger
3 cups flour
Streusel:
3/4 cup flour
1/4 cup sugar
1 tsp cinnamon
1 tsp minced crystallized ginger
6 Tbsp butter
Heat oven to 350 and grease two muffin tins. In a large bowl, beat the eggses with the oil, vanilla, almond extract, and sugar until combined. Add dry ingredients and ginger. Beat until thoroughly mixed. The batter will be very, very thick. (No lie!) Fold in the chopped apples by hand. (? I used a wooden spoon, thank you very much.) Spoon the very thick batter into the muffin tins.
Mix the flour, sugar, and cinnamon; cut in the butter until almost too small to see, then mix in the ginger. Sprinkle equal amounts of streusel on top of each muffin and bake for 30 minutes. Let cool for 5 minutes before removing.
What worked: It was reasonably good.
What didn't: Too sweet. This was calibrated to Midwestern tastes. I would have cut the sugar by 1/3 or even a half. It could have used more ginger, as well.
Will I make it again? I'll put it in the recipe box, but I don't expect to make it very often. For one thing, I rarely keep crystallized ginger in the house - because it doesn't last long around me.
4 medium apples, peeled, cored, and chopped in 1/2" pieces (about 3 cups)
3 large eggses, beaten
2 tsp vanilla
1/2 tsp almond extract
2 cups white sugar
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 tsp minced crystallized ginger
3 cups flour
Streusel:
3/4 cup flour
1/4 cup sugar
1 tsp cinnamon
1 tsp minced crystallized ginger
6 Tbsp butter
Heat oven to 350 and grease two muffin tins. In a large bowl, beat the eggses with the oil, vanilla, almond extract, and sugar until combined. Add dry ingredients and ginger. Beat until thoroughly mixed. The batter will be very, very thick. (No lie!) Fold in the chopped apples by hand. (? I used a wooden spoon, thank you very much.) Spoon the very thick batter into the muffin tins.
Mix the flour, sugar, and cinnamon; cut in the butter until almost too small to see, then mix in the ginger. Sprinkle equal amounts of streusel on top of each muffin and bake for 30 minutes. Let cool for 5 minutes before removing.
What worked: It was reasonably good.
What didn't: Too sweet. This was calibrated to Midwestern tastes. I would have cut the sugar by 1/3 or even a half. It could have used more ginger, as well.
Will I make it again? I'll put it in the recipe box, but I don't expect to make it very often. For one thing, I rarely keep crystallized ginger in the house - because it doesn't last long around me.
no subject
Date: 2014-02-03 01:25 am (UTC)So, baking master, if one omitted all the sugar, would one add, say, butter to the mix?
I've tweaked my various pie recipes to reflect the sugars in fully ripe apples, but I haven't fussed with much else thus far. Since I rarely make anything cakelike these days, I'm not sure how to alter a sugary cake recipe. Would just omitting the sugar make any difference to how the cake bakes?
no subject
Date: 2014-02-03 03:34 pm (UTC)You might substitute some additional apple puree for the sugar. There's enough oil in it already at the cut-down level I used, although apple puree can substitute for the mouth feel there too.