Recipe: Apple and Brown Sugar Muffins
This one is an oldie but a goodie, a classic Pennsylvania Dutch recipe that I dug out of the vault. Now is a great time to cook with apples since many varietals that have been brought out of cold cellars are more appropriate for cooking then eating out of hand.
1 pound of cored, peeled and diced apples
1/2 cup dried cherries, halved (but any dried fruit works here)
Place the butter and sugar into a large saute pan over high heat and caramelize lightly, then add the apples. They will give off some liquid as you sauté and stir. Let them cook off that liquid, they will re-caramelize and then stir in the cherries and set aside to cool.
1 stick unsalted butter
1 cup All-purpose flour
1t baking soda
2/3 cup brown sugar, plus some extra for the tops of the muffins
1/2 teaspoon vanilla extract
1/4 cup applesauce
Preheat oven to 350
Whisk together the dry ingredients and reserve.
Mix the butter and brown sugar in a tabletop mixer until creamed.
Add eggs one at a time, then add buttermilk and vanilla.
Add the dry ingredients.
Fold in apple mixture and the applesauce but do not over mix.
Spoon batter into a buttered 12 cup standard muffin tin.
Top each muffin with some brown sugar and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.