Tuesday, September 15, 2009

Apple Kugel Muffins - Happy New Year!

As promised, here are photos of the apple kugel muffins. I picked up some local apples at the farmers' market today and promptly used them up!

I was rushing through the recipe and accidentally confused tablespoons with teaspoons. That meant that I added in a little too much cinnamon (can't be too bad). I would have added too much almond extract, but there wasn't enough left in the bottle.

Make sure to heavily grease your muffin tin (or use muffin tin liners) - these have a tendency to stick a little.

Here's a nice view of the inside. The apples get soft and spread out into every bite. I give these 2 days before we eat them all!

Pictures of Apple Kugel Muffins tonight!

I picked up some apples today at the farmers' market. I went with a new variety that I hadn't seen before - opalescent. I picked them up from market regular Keown Orchards. Check them out at http://www.keownorchards.com/varieties.html.

They told me that the apples are good for baking - so I'm going to whip up a batch of apple kugel muffins tonight after dinner! Stay tuned!

Wednesday, September 9, 2009

Almost time for the Holidays! Apple Kugel Muffins

I don't have any photos for this recipe, but it is a fall favorite at my house. This recipe is from a cookbook I got as a wedding gift - Kosher by Design by Susie Fishbein. It's easy, delicious, and great for using up a lot of fall apples. You can make it as muffins or in a springform pan. Either way it won't last long! I typically use a mix of apples and leave out the nuts (you can use walnuts or pecans on top if you'd like).

Apple Kugel Muffins (or Cake)
Adapted from Kosher by Design

3 eggs
1/2 cup vegetable oil
1 cup sugar
1 teaspoon cinnamon, plus extra for sprinkling on the top
1 teaspoon almond extract
1 cup flour
1/2 teaspoon baking powder
2-3 apples, peeled, cored, and diced into small pieces (I have used golden delicious, McIntosh, granny smith, and other local baking apples)

Preheat the oven to 350 degrees
Grease 12 muffin regular muffin tins or springform pan
In a large bowl, mix together all the ingredients except the apples
Using a mixer (or hand mixer), beat at medium speed until just smooth (don't over mix it)
Place a small amount of apples in each muffin tin (or cover the bottom of the springform with the apples)
Spoon the batter evenly into each tin to cover the apples (pour batter evenly over the springform)
Sprinkle with extra cinnamon
Bake 20-30 minutes for muffins (30-40 for the springform)
At the low end of the time, check for doneness



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