Apple-Almond Muffin
My cup of morning coffee just cries out for a muffin to share with each sip. This muffin was inspired by the upcoming holiday of Tu B’shvat which occurs this year on February 2. The holiday, called the birthday of trees, celebrates trees and nature. It’s when the trees begin their new fruit bearing cycle in Israel, as it is in the Southern part of the United States, where I live. It’s customary to eat fruits and nuts that are grown—so I loaded the muffin up with apples, almonds and raisins and topped it with sugar and cinnamon. Even though the day is cold, let’s celebrate that spring is just around the corner!
More delicious muffin recipes!
Apple Almond Muffins
#muffin #apple #almonds #TuBishvat #dairyfree #pareve #vegetarian
Yield 2 dozen
Dry ingredients
3 1/2 cups all-purpose flour
1 cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
3/4 teaspoon salt
Spices
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cardamom
2 beaten eggs
1½ cup milk of choice
2/3 cup vegetable oil
Fruits and nuts
2 cups peeled, seeded and chopped apples
1 cup raisins, plumped and drained
1/2 cup almonds, sliced
Topping
Sugar-cinnamon mix
1. Preheat oven to 400F.
2. Plump raisins with enough liqueur to cover. I used cognac—use your favorite. If you want to avoid alcohol, use warm water. Let plump for about 10 minutes. Drain.
3. Stir together flour, sugar, baking powder and salt in a large bowl. Add spices. Mix until well combined. Make well in center.
4. Combine eggs, milk and oil. Add all at once to dry ingredients, stirring until just moistened.
5. Fold in apples, raisins and almond.
6. Spray muffin tins or use paper cup liners. Fill 2/3 full evenly. I used an ice cream scoop. Sprinkle sugar and cinnamon on top.
7. Bake at 400F for 10 minutes and then lower to 375 for 5 additional minutes. Use cake tester to see if cupcakes are just dry.
8. Remove from oven and immediately take out of tins and place on a cooling rack.
9. To freeze: bring to room temperature. Place on a parchment lined baking sheet. Put in freezer for 30 minutes or more. Then place muffins in a freezer proof bag or container. Mufffins will last up to 3 months in freezer.
Expandthetable suggestions
Reduce the sugar: Use a sugar substitute such as Truvia, following measurement conversions on the package
Use other fruit: Add 1/2 cup chopped figs or dates or pomegranate seeds in place of apples
Other nuts: Use walnuts or pecans, chopped
Toppings: Make a streusel topping
Alternate sweeteners: Use maple syrup in place of brown sugar
Add fiber: Use 1 cup white whole wheat flour and 2 1/2 cups all purpose flour
