Readers, I owe all of you a huge, HUGE thank you. Because of your loyalty and support, this lil’ blog has had the best six weeks in its almost four year history. When I started blogging, I never imagined I’d have the response I’ve had of late. I am completely humbled and so, so thankful. I truly don’t know what to say.
I’ve also realized that, despite the name of my blog, I really don’t have that many apple recipes on here. How did that happen?!? (And what a shame!) Apples have been one of my most favorite foods since I was a little girl. I love everything about them. They’re pretty to look at, healthy, and taste great in so many forms.
To thank you, I’ve decided to combine a few things I love–apples, Bon Appetit magazine, and gift giving. Everyday this week, I’ll be posting a delicious recipe using apples. And everyday, you can leave a new comment as an entry in my giveaway of a year’s subscription of Bon Appetit. The entry period
will end at 5:00 pm EST on Thursday, October 20th has closed, so you’ll be able to enter a total of four times. I’ll contact the winner immediately after the entry window closes, so please be sure to leave an e-mail address!
In the meantime, please enjoy these tasty apple butterscotch muffins. They’re hearty, sweet, and, of course, full of appley goodness. Perfect for breakfast on crisp autumn mornings!
Apple Butterscotch Muffins
seen on Annie’s Eats
2 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/4 tsp. ground cinnamon
3/4 c. old-fashioned oats
8 TBSP (one stick) unsalted butter, at room temperature
1/3 c. packed light brown sugar
2/3 c. unsweetened or lightly sweetened homemade applesauce
2 large eggs
1 1/2 tsp. vanilla extract
1 c. milk
3/4 c. butterscotch chips
3/4 c. chopped apples
1/3 c. toasted pecans, chopped (optional)
Dried apple slices
1. Preheat the oven to 350 degrees F. Line the wells of two muffin pans with paper liners (about 18). Set aside.
2. In the bowl of an electric mixer fitted with the paddle
attachment, cream together the butter and sugar until light and smooth,
1-2 minutes. Beat in the applesauce, eggs and vanilla extract until
3. Meanwhile, in a separate medium mixing bowl, combine the flour, baking powder, baking
soda, salt, and cinnamon. Mix lightly with a fork to blend. Stir in
4. Turn the mixer to low and mix in the dry ingredients
in three additions alternately with the milk, beginning and ending with
the dry ingredients and beating just until incorporated. Fold in the
butterscotch chips, apples, and toasted pecans with a rubber spatula.
5. Divide the batter evenly between the prepared muffin cups. If
desired, press a dried apple slice into the top of the batter in each
cup. Drizzle lightly with maple syrup and sprinkle with sugar. Bake
about 18-20 minutes, or until a toothpick inserted in the center comes
out clean. Cool in the pan for 5-10 minutes, then transfer to a wire
rack to cool completely.
two years ago: thick, chewy oatmeal raisin cookies