steveandsarah, Oct-21-05 02:15:48:|
I just unpacked the cookbooks today after being without them for two months, so was finally able to dig up the recipe I thought might be of help....probably too late for your apples. Muffins are not something I consider myself an expert on (being English, fairy-cakes are more my thing), but I recall having good success with the following recipe (the pages are stained with batter, usually a good sign...) from a book that Leah (who IS an expert muffin-baker) gave us called _Bread for Breakfast_, by Beth Hensperger. Although the recipe makes slightly fewer muffins than your epicurious recipe, I think it is still definitely lighter on the sugar and the fat, and it contains a large proportion of fruit. Buttermilk, I think, may be the key to a muffin that is lighter but still moist and tasty. This particular recipe calls for a mixture of white and wholewheat flours. I can't remember if I've tried this with this particular recipe, but in general, I have also had success substituting wholewheat pastry flour for regular flour in baking.
Every Morning Fruit Muffins
1 1/2 cups unbleached all-purpose flour
1/4 cup whole wheat or graham flour
1/4 cup firmly packed light or dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup vegetable oil, light olive oil, or nut oil
3/4 cup cultured buttermilk
2 tablespoons sour cream or plain yogurt
1 teaspoon pure vanilla extract
2 1/2 cups chopped fresh fruit
1. Preheat the oven to 375. Grease 9 cups of a standard 2 3/4 inch muffin tin.
2. In a medium bowl, combine the all-purpose flour and whole wheat flours, sugar, baking powder, baking soda, and salt.
3. In another medium bowl, combine the eggs, oil, buttermilk, sour cream or yogurt, and vanilla with a large spoon or dough whisk. Add to the dry ingredients, stirring until just moistened. Add the fruit to the batter, and fold in using a large rubber spatula just until the fruit is evenly distributed, no more than a few strokes, taking care not to break up the fruit.
4. Spoon the batter into the muffin tin, filling each prepared cup full to the rim. Fill the empty muffin cups halfway with water to prevent the pan from buckling. Bake on the center rack of the oven for 20 or 25 minutes, or until golden and the tops are dry and springy to the touch and a cake tester inserted into the center of a muffin comes out clean. Remove the pan from the oven and serve the muffins warm with butter. The muffins can be stored in the freezer in plastic freezer bags for up to 3 months.