I’m guilty of piling up dozens of “to try” recipes on Pinterest, and never getting around to actually trying them. Recently, re-pinning a chicken recipe led me to a great Canadian cooking blog called Rock Recipes, which I have since bookmarked, because I want to try so many of their ideas.
I was in the mood for muffins, so I searched their recipe archive to see what I could work with, and their Caramel Apple Muffins seemed like a good bet, even without the caramel part. I added more apples than called for, since I was skipping the caramels, and I think these turned out so great.
Get your dry ingredients mixed together:
2 1/2 cups flour
1/4 cup white sugar
4 tsp baking powder
1/2 tsp salt
Then do the same with your wet ingredients:
1/3 cup sour cream
1/2 cup vegetable oil
1 cup milk
Then add the wet to the dry and mix it all up until you’ve got a nice lumpy batter.
Peel and chop three apples – this recipe is a good way to use up older, softer-than-usual apples. Then, and this is where I tweaked the recipe, toss the apple bits with a couple of spoonfuls of sugar and a dash of cinnamon so they’re well coated. There’s not much sugar in this recipe, so adding more here doesn’t hurt. Fold the sweet apples into the batter.
Bake them in greased muffin tins at 350F for about 20-25 minutes. Depending how big you make your muffins, you’ll end up with 12-15 muffins.
They were fluffy and not too sweet, just cinnamony enough, and very good with a cup of coffee for a quick breakfast.