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| NEW YORK STATE APPLE MUFFINS | |
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MUFFIN: 2 c. flour 1/2 tsp. salt 1/2 c. sugar 3/4 c. brown sugar 1/2 tsp. cloves 1 1/2 tsp. cinnamon 1/8 tsp. nutmeg 2 tsp. baking soda 2 c. apples, coarsely chopped 1/2 c. raisins 1/2 c. walnuts 3 eggs 4 oz. cream cheese, cut in sm. pieces 1/2 c. butter, melted 1/2 tsp. vanilla TOPPING: 1/2 c. walnuts 1/4 c. flour 1 tsp. lemon peel, grated 1/2 c. brown sugar 1 tsp. cinnamon 1 oz. butter, melted Combine topping ingredients, set aside. Preheat oven to 375 degrees. Combine salt, flour, sugars, spices, baking soda, set aside. Combine apples, raisins, walnuts, eggs, cream cheese, butter and vanilla. Add dry ingredients, a little at a time to the apple mixture. Stir until just combined. Do not over mix. Portion batter into muffin paper, sprinkle with topping. Bake 20-30 minutes. Yield: 24 muffins. | |
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recipe reviews #45390
Becky Wood (New York) says:
I absolutley LOVE this recipe. I made these muffins last year and everyone loved them. My family just went apple picking and I cannot wait to make then again! Being from upstate NY this recipe gets 2 thumbs up :)
#81799
Diane (Connecticut) says:
I found these to be ok. They seemed dry and the batter was more like a cookie batter than a muffin batter. I don't think I would make them again. (Although I will admit, I didn't use nuts due to allergies so maybe that has something to do with the dryness). Just ok.
#81802
Cooks.com replies:
Hi Diane,
If the batter seems like cookie dough, add a little extra liquid to adjust such as an egg, a few tablespoons of milk or water, etc. If a batter seems too liquid, add a little flour. In baking, adjustments are often needed due to differences in the flour's ability to absorb liquids.
Many factors influence the absorbency of flour, such as weather, storage conditions, harvest conditions and quality. Also, be sure not to overbake or overmix which can also make muffins dry and tough.
Hope this helps!
-- CM
If the batter seems like cookie dough, add a little extra liquid to adjust such as an egg, a few tablespoons of milk or water, etc. If a batter seems too liquid, add a little flour. In baking, adjustments are often needed due to differences in the flour's ability to absorb liquids.
Many factors influence the absorbency of flour, such as weather, storage conditions, harvest conditions and quality. Also, be sure not to overbake or overmix which can also make muffins dry and tough.
Hope this helps!
-- CM
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