Apple Spice Muffins!
Submitted by Christy Jordan on Monday, September 1, 200811 Comments
We had these ALL THE TIME Growing up. ALL THE TIME,. I tell ya! That right there is proof that young adults are lacking in good judgment. Anyone in their right mind would have never moved out if there was cooking going on for them like there was in my house!
I have never known anyone who did not absolutely love these muffins. The cool thing about them, and what my mother liked so much with a large family to feed, is that you can use any type of apple and it makes no difference – they will still be just as good. You can also use those apples that are starting to get a little soft and running out of their shelf life. They work great in here and no one will ever know.
These make a delicious breakfast or treat any time of day. I try to make two batches so we have them to snack on for a few days afterward. This is my traditional “first day of school dish” that I take to welcome my kid’s teacher’s back from their summer vacation!
*Note to Mrs. Alexander – I was much more attentive to my child’s teachers once upon a time, I swear! Stay tuned, Mrs. Alexander, I got cakes and cookies coming before the year is out!
I want to note first and foremost that I made these muffins at about 5:30 AM and had just woke up myself. In addition to that, I was trying to be quiet and keep the lights down so I wouldn’t wake up the kidders. Having said all of that, I have learned my lesson and have a policy now that I will do no more tutorials before 7:00 AM (for your benefit, of course!).
You will need: Pecans, apples, self rising flour, vegetable oil, eggs, sugar, and cinnamon.
*The recipe calls for nutmeg as well. I don’t care for nutmeg so I double the cinnamon.
*The recipe says nothing whatsoever about vanilla. It does not call for vanilla. Why is vanilla in the photograph? Read back to what time it was that I was making these. Vanilla made sense at the time.Just ignore that bottle in there. Imagine it is the ingredient right below this sentence, which I forgot to put in the original picture!
You will also need quick cooking oats.
In large bowl add flour…
Sugar…
cinnamon…
oats…
And nuts.
Note: Normally, I do this dry part up the night before. If you are going to make these first thing in the morning it really helps in terms of time and effort. I have actually made this up several batches at a time and stored it for a few weeks in ziploc bags in the pantry for quick apple spice muffins!
This mix is great for Christmas gifts.
Stir until blended.
In bowl add oil…
Beat your eggs …….
And add them, too
Along with water.
Make your apples naked. 
Dice them up.
Add them to the liquid mixture and stir it up.
Pour dry ingredients into bowl with apples.
stir
Until it looks like this! YUM!
Spray your muffin pan with vegetable spray.
I used a mini muffin pan but you can use whichever size you like. Why did I use a mini muffin pan? Because it was the best looking out of all of my muffin pans and I hated to photograph the others
Fill your muffin cups.
Bake at 400 for about twenty minutes for regular sized muffins. Smaller ones will be done in about fifteen.
Apple Spice Muffins
1 1/4 c. self rising flour *
3/4 c. sugar
1/2 c. chopped nuts
1/4 c. quick cooking oats
3/4 t. cinnamon
1/2 t. nutmeg
2 eggs
2 c. peeled, cored, and chopped apples
3/4 c. vegetable oil
1 1/2 T. water
Prepare muffin pan by spraying with Pam. In large bowl, mix flour, sugar, nuts, oats and spices. In separate bowl, mix beaten eggs, apples, oil and water. Pour egg mixture all at once into flour mixture: stir just until flour is moistened. Spoon batter into muffin cups. Bake 20 minutes at 400 degrees or until tested done. Makes one dozen.
**To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.
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Um YUM!! I love apple muffins and I cant wait to try these!!! I am also not a fan of Nutmeg..so I will take your advice and double up on the cinnamon!!
Oh Leslie I guess I am the opposite of you and Christy. I love Nutmeg I cant wait to try these muffins out. I bet they make a lot of muffins since you used the mini’s. But that would be ok i could add half to a ziplock bag and freeze them for a quick snack or breakfast without having to bake more. I love all those darn apples in the recipe.
Leslie: It is good to know I’m not the only weird nutmeg one!!! I DO love me some cinnamon!
Tina: It makes a dozen large or twenty four small. You and my Mama both love the nutmeg so yours will taste just like Mama’s!
Hope you are faring well with Gustav!
mmmmm…. I love the nutmeg. Fresh? mmmmm! but doubling up on cinnamon sounds good too.
I just got back from Washington state where I visited a gigantic produce stand/market and brought back some fresh picked apples with me!
so….bring on the recipes Christy.
Yumm! I just made these, and they came out FABULOUS. Bringing them to the school where I work to reward my kiddos!!
THANKS!
http://alaskanmel.blogspot.com/2008/09/bakie-bakie-goodness.html
Photos of mine – Warm & fluffy!
Sounds wonderful and I am making them this morning.
BUT PLEASE!! As an experienced cook, I recognized this would not work without salt and baking powder, unless you were using self-rising flour. Your recipe just says flour. Sure enough, I scrolled up to your photo and checked to see the bag of self-rising. A novice would end up with very flat muffins.
what would you recomnd changing if using regular flour? Thanks for that post or I would have made em that way
WOW! Thank you so much for catching that!!
I am modifying the recipe in the post now.
For anyone who would like to use plain flour in place of all purpose, here is the formula:
*To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.
Thank you so much!!!
Christy
Over the last 4-5 months, these have become a staple in my house, I made them again just yesterday and it PAINED my little boy that we brought them to a get-together and let OTHER people enjoy them!
I made these muffins for breakfast this morning, using your cookbook. Thought you’d get a kick out of all the silly mistakes I made! I accidentally read 1 1/2 tbsp. of water as 1 1/2 cups of water! When I noticed how watery the batter was, I read again and realized my mistake. Rather than throw out the entire batch of batter, I just added more flour to make a decent looking batter. However, after getting the muffins into the oven (with the extra water and flour, it made two pans instead of one), I realized that in all the fuss about the extra water, I had forgotten the cinnamon and nutmeg! So basically I ended up with completely different muffins than the recipe is for – but they’re still delicious anyway!