November: Autumn’s end, winter’s almost.
Thoughts of gingerbread and holiday leisure linger
temptingly in the not-so-distant future but the last of all leaves hold on for dear life
and refuse to fall.
November: A month in between two seasons. These muffins: A
bridge.
Hearty and wholesome, these muffins stick to your ribs. They’re
good for cold November mornings and the first of evening flakes.
Chock full of apple, they wink at autumn, recognize its bounty, celebrate its scent.
I’ve always thought of cinnamon as equally wintery and
fall-like. Necessary for the pumpkin pies and apple crisps of October as well as
the holiday cookies and hot toddies of the longest, coldest season. Cinnamon is
what gives these muffins their heart: it speckles the batter and adds punch to
the crumble topping. Cinnamon is what makes these muffins the perfect November
treat—a bridge between what just was and what it will be… soon.
Spiced Apple Crumb Muffins
Adapted from My Father's Daughter by Gwyneth Paltrow
Makes 12 muffins.
Crumb topping:
1/4 cup unbleached, all-purpose flour
1/4 cup whole wheat flour
1/4 cup whole rolled oats (not instant/quick cooking)
1/4 cup dark brown sugar
2 tsp ground cinnamon
2 Tbs vegetable oil
1 Tbs milk
Muffins:
1 Tbs. cornstarch
1 cup finely diced and peeled apple (about 2 small apples)
1/2 cup vegetable oil (plus extra for greasing the pan)
1/2 cup plus 2 Tbs pure maple syrup
1/2 cup plus 2 Tbs milk
1 cup unbleached, all-purpose flour
1 cup whole wheat flour
2 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine salt
2 tsp ground cinnamon
1/2 tsp ground ginger
Preheat oven to 350. Lightly grease a 12-cup muffin tin with oil.
For the crumb topping, combine all the dry ingredients in a small bowl. Add oil and milk and rub everything together with your fingers: you want a damp and pebbly mixture.
For the muffins, toss cornstarch with apple in a small bowl. Set aside. In a large bowl, whisk oil, maple syrup and milk together. Sift in flours, baking powder, baking soda, salt, cinnamon and ginger. Stir to combine and fold in apples. Evenly distribute in muffin tin and top with crumb mixture. Bake for 25-30 minutes (until a toothpick comes out clean).
Enjoy with hot tea and a good book.
Adapted from My Father's Daughter by Gwyneth Paltrow
Makes 12 muffins.
Crumb topping:
1/4 cup unbleached, all-purpose flour
1/4 cup whole wheat flour
1/4 cup whole rolled oats (not instant/quick cooking)
1/4 cup dark brown sugar
2 tsp ground cinnamon
2 Tbs vegetable oil
1 Tbs milk
Muffins:
1 Tbs. cornstarch
1 cup finely diced and peeled apple (about 2 small apples)
1/2 cup vegetable oil (plus extra for greasing the pan)
1/2 cup plus 2 Tbs pure maple syrup
1/2 cup plus 2 Tbs milk
1 cup unbleached, all-purpose flour
1 cup whole wheat flour
2 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine salt
2 tsp ground cinnamon
1/2 tsp ground ginger
Preheat oven to 350. Lightly grease a 12-cup muffin tin with oil.
For the crumb topping, combine all the dry ingredients in a small bowl. Add oil and milk and rub everything together with your fingers: you want a damp and pebbly mixture.
For the muffins, toss cornstarch with apple in a small bowl. Set aside. In a large bowl, whisk oil, maple syrup and milk together. Sift in flours, baking powder, baking soda, salt, cinnamon and ginger. Stir to combine and fold in apples. Evenly distribute in muffin tin and top with crumb mixture. Bake for 25-30 minutes (until a toothpick comes out clean).
Enjoy with hot tea and a good book.
thanks for share.
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