The Rural Voice, 2006-09, Page 47Rural Living
Celebrate autumn with delicious apples
Selected by Bonnie Gropp
Delicious crisp apples are a
celebration of autumn. Bake them in
muffins to start your day or in hearty
desserts that are moist and bursting
with flavour.
ONE -BITE APPLE MUFFINS
1 1/2 cups (375 mL) all-purpose
flour
1/2 cup (125 mL) quick -cooking
rolled oats
1/2 cup (125 mL) packed brown
sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) salt
1 1/2 cups (375 mL) diced, peeled
apple
1 egg
3/4 cup (175 mL) milk
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) vanilla
In large bowl, whisk together
flour, oats, sugar, baking powder,
cinnamon and salt; stir in apple.
In separate bowl, whisk together
egg, milk, oil and vanilla; add to dry
ingredients, stirring until just
moistened. Spoon into 24 lightly
sprayed or paper -lined mini muffin
cups. Bake in 375°F (190°C) oven
until tops are firm to the touch, 12
minutes. Let cool in pan on wire rack
for 5 minutes; transfer muffins onto
racks. Let cool completely.
* If using dark pans, reduce
temperature to 350°F (180°C).
APPLE CRUMB SPICE
MUFFINS
Spice Crumb:
3 tbsp (40 mL) packed brown
sugar
5 tsp (25 mL) all-purpose flour
1/4 tsp (1 mL) each cinnamon and
nutmeg
2 tsp (10 mL) vegetable oil
Lightly grease 12 muffin cups or
spray using nonstick cooking spray;
set aside.
• In small bowl, stir together brown
sugar, flour, cinnamon and nutmeg;
stir in oil just until mixed. Set aside.
Batter:
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
44 THE RURAL VOICE
One -Bite Apple Muffins — with apples in the crisper, this is the kind of muffin you
can mix up anytime. At snack or lunch times, these moist, apple -filled muffins
will be sure to disappear.
1 tbsp (15 mL) baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) each salt, baking
soda and ground ginger
2 medium apples
2 eggs
1 cup (250 mL) plain yogurt •
1/3 cup (75 mL) vegetable oil
In medium bowl and using fork,
stir together flour, sugar, baking
powder, cinnamon, salt, baking soda
and ginger until well mixed. Core
appics and peel; chop into pieces no
larger than 1/2 inch (1 cm).
In large bowl, whisk together
eggs, yogurt and oil until blended;
stir in flour mixture just until
combined. Fold in apples until evenly
distributed. Spoon into prepared
muffin cups. Sprinkle with spice
crumb. Bake in 375°F (190°C) oven
until deep golden brown and
toothpick inserted in centre comes
out clean, 18 to 22 minutes.
Let stand for 5 minutes before
removing from pan. Serve warm or
let cool completely on rack. (Muffins
will keep stored in an airtight
container for a couple of days.)
APPLE CRANBERRY CRISP
8 apples (about 3 lb/1.5 kg)
1 cup (250 mL) cranberries, fresh
or frozen
1/2 cup (125 mL) all-purpose flour
or 1/4 cup (50 mL) each all-
purpose and whole wheat flour
1/2 cup (125 mL) large -flake
rolled oats
1/2 cup (125 mL) packed brown
sugar
2 to 4 tbsp (25 to 50 mL) finely
minced candied ginger (optional)
1/2 tsp (2 mL) each ground
cardamom and cinnamon
1/3 cup (75 mL) butter, cut into
chunks
Peel and core apples; slice into
thin wedges. In large bowl, stir
together apples and cranberries. Turn
into 11x9 -inch (2.5L) baking dish.
In bowl, stir together flour, rolled
oats, sugar, ginger (if using),
cardamom and cinnamon. Using
fingers, work in butter until pea -size
crumbs form. Sprinkle over fruit.
Bake in 350°F (180°C) oven until
bubbling around edges, topping is set
and deep golden brown, about 1 hour.