Well, in an attempt to be healthy after becoming addicted to the biggest loser (more productive than dancing with the stars-- "you've given me my life back!" "i am an inspiration to the tongan people!) I decided to make some mornin' muffins. Also to get some fruit in my sad, seriously allergic system. I'm no nutritionist, but these seem like a totally decent way to start the day/make it through the afternoon/ fuel those sweaty "last chance" workouts. Uh. I kind of winged the recipe and they came out more than a little moist. Better than dry, right, Le Pain Quotidien? That was low. Anyway, I guess the way to remedy that would be less wet stuff? Watch out, Michael Ruhlman.
Apple Pear Muffins
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup packed light brown sugar or just white sugar
- 4 tbs butter, softened (this is half a stick)
- 1/2 cup unsweetened applesauce (could go less if you want a less moist muffin)
- an apple and a pear (two pears?), grated.
Grease your muffin tin/line up some of those tin liners on a baking sheet and preheat the oven to 400.
Mix up the eggs and sugar. Now cream in the butter. Mine didn't really cream up that well, just kind of chilled out in soft chunks. Oh well.
Now add the applesauce and your grated fruits. Shake your fist at your tyrannical immune system that keeps you from eating such delicious smelling things in their normal state.
Now plop the flour, baking soda, baking powder and spices on top. "Sift them together" with a spoon without incorporating them into the batter yet. Now go! In a few decisive strokes, mix the wet and dry ingredients. Don't go crazy. Muffins are very delicate creatures.
Fill your muffin tin-- 2/3 in each cup. Bake for 20-25-+ minutes. Breakfast! One of these days I'll make granola bars and be truly invicible. If you know how to do this (granola bar making, I mean), drop me a line.