I seem to have been on a muffin rampage lately. Basically I can bake either cookies, scones, or muffins since I only have a cookie sheet and a muffin tin. I’d much prefer muffins because they’re easier to incorporate fruits and such without the need for butter. I had two extra apples from Angela’s charity case, but I wanted to find a simpler recipe than before. I found another simple muffin recipe from here and modified it. They even offer a vegan version!
There are three great things about this recipe.
- There is no butter! You don’t even need to use milk! Only water is needed.
- You can add virtually anything to this recipe to jazz it up a bit. Fruit and even some vegetables seem to work, not to mention dried fruit, nuts, chocolate chips, etc…
- It takes literally like 5 minutes to prepare and 15 to bake. You only need one bowl too!
The following recipe yields 6 decent sized muffins.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup self-raising flour
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 egg
- 3/4 cup water
- 1/4 cup cooking oil (vegetable, canola, etc)
- 2 cored, peeled, and chopped apples
Recipe:
- Preheat the oven to 400 degrees F.
- Combine all the dry ingredients- both flours, sugars, salt, and baking powder into a bowl.
- Add the wet ingredients- egg, water and cooking oil.
- Fold in the apples with a spatula.
- Fill the muffin tins about 3/4 of the way and pop them into the oven from 15-20 minutes.
(Okay, so maybe I snuck in a couple of chocolate chips!)
Side Notes*:
- Depending on the size of your apples, you may want use more or less. I like tons of apples in my muffin. But remember, in order for the muffins to rise and actually look like muffins, you can’t have so many apple chunks that it weighs down the dough. I like to layer it so that the apples sink to the bottom of the muffin and the top can develop a nice sweet and cake-y crack.
- The size of the apple chunks is a personal preference.
- I use self-rising flour because I like it when my muffins look like they’re on steroids.
- I added an egg into this recipe because I read somewhere that the muffins will keep for longer. Any comments on that? I was able to keep it for 4 days in the open without a problem. Also, it gives helps hold the muffin together.
- I didn’t find the need to grease the muffin tins. They slide right out with the prodding of your knife.
- Brown sugar is quite expensive here, but it seems as if white sugar does the job just as well.
You should also check out:
- Chocolate Chip Apple Nutella Muffins
- Pumpkin Muffins
- Blueberry Muffins, Crumble Topping and All
- Chocolate Peanut Butter Ice Cream
- Banana Bread
{ 3 comments… read them below or add one }
These look delicious. I’ve got a bunch of apples in the house and have been craving muffins. I think I’ll be making them into mini muffins.
MMMM. I just made them and they taste great!!!
may i know if i need to use a electronic mixer to add in all the ingredient or just to use hand mixing? i’m first timer to do baking and hope to bake something for my kids. tq