I can still say Happy New Year, right? (at least for the first few weeks of January…) I hope you all had wonderful and memorable holidays and are rested and ready for 2017!
Clearly I did a lot more resting than blogging over the past month or so ;)… I did, however, do a lot of cooking and baking and picture-taking (oh my!) for upcoming posts. At my husband’s request I made a meal for friends celebrating Hanukkah last week and wanted to incorporate some classic ingredients such as potatoes and apples into their dinner. I came up with a tasty Leek and Potato Soup with Oven Roasted Potatoes and tried my hand at apple turnovers for dessert. (these will be featured in upcoming posts, I promise!) Having some leftover apple filling I made the simple Apple Pie muffins featured here.
I’m sure you can use any ready-made apple pie filling, but I will include my recipe for this filling under “Sound Bites”.
These apple pie muffins are light, fluffy and are high-risers. One factor that contributes to muffin-heightening is filling the muffin cups nearly to the top as shown:
In addition, I used a tip from Sally’s Baking Addiction that practically guarantees sky-high muffin results. Start baking muffins at a high temperature (425 F.) for 5 minutes then reduce to 350F. for the remainder of the time. That’s it! The result is lusty muffin tops every time!
These are delicious on their own, or toasted with a little Earth Balance. Of course, add a little tea or coffee to the mix and you’re in muffin heaven.