I love muffins in the morning. You can just pick one up and eat it on the go and they’re so simple to make. These muffins remind me a bit of coffee cake because of the crunchy stuff on the top. You can use either walnuts or oats for the topping. I prefer oats.
Cinnamon-Apple Muffins
Yield: about 16 muffins
Ingredients:
Muffins
- 1 and 1/2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 salt
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 2 eggs
- 1 cup sour cream
- 1 stick salted butter, melted
- 1 diced medium tart apple
Topping
- 1/4 cup flour
- 1/2 cup uncooked oats
- 3 Tbsp sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 2 Tbsp cold butter, cut
Directions:
1) Preheat oven to 375 degrees. In a large bowl, combine all dry ingredients for the muffins. In a separate bowl, combine eggs, sour cream, and butter. Stir into dry ingredients until well mixed. Fold in apple.
2) Pour batter into prepared muffin tins. Set aside. In a small bowl, combine all ingredients for topping and cut in cutter with two knives or a pastry cutter. The topping will be crumbly. Sprinkle over muffins and bake at 375 degrees for about 20-25 minutes, until an inserted knife comes out clean. Cool for 10 minutes before handling.
I decided I wanted something fruity and sweet last night for dessert, so I whipped this up. I made rolls for dinner and used the left over dough for this tart. It worked really well! The roll dough is sweet, so it compliments the tartness of the Granny Smith Apples. Of course, if you have a different dough you prefer to use, go ahead, but this is the one I used last night.
*Note* You’re going to have about twice as much dough as you need, but there’s no real way to make a smaller batch. Store the rest in the fridge for later use or makes into rolls and bake for 12-15 minutes.
Rustic Apple Tart
Yield: 8 servings
Dough
Ingredients:
- 1 pkg active dry yeast
- 2 and 1/4 cups warm water
- 1/2 cup sugar
- 1/2 cup powdered non-dairy creamer
- 5-6 cups flour (you may need more)
Directions:
1) Mix water and yeast in large bowl until dissolved. Stir in sugar and creamer until completely dissolved.
2) Add about 5 cups of flour and stir until it forms a sticky dough ball. Add the other cup and knead the dough on a floured surface until elastic to the touch.
3) Place the dough back into bowl and let rise for an hour.
Apple Tart
Ingredients:
- 3 large Granny Smith apples
- 1/3 cup packed brown sugar
- 1/2 cup orange juice
- 4 tsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- milk
Directions:
1) Preheat oven to 350 degrees. Core apples and slice into thin pieces. In a small bowl, combine rest of ingredients.
2) In large saucepan, over medium heat, combine apple slices and orange juice mixture. Cover and let sit for about 2 minutes. Syrup will thicken.
3) Uncover and stir. Let apples simmer over medium heat, stirring regularly, until they are tender, but not squishy. About 5 minutes.
4) Roll out about half of the dough in a 14-inch circle on a floured surface to 1/4 inch thickness. Place flattened dough onto cookie sheet. Spoon apple mixture into the middle of dough, about 1 and 1/2 inches from the sides. Fold up sides, leaving the middle open. Brush milk on edges. Cook at 350 degrees for 20-25 minutes, until edges are golden brown.