Moosewood Muffins (Pumpkin Apple Cinnamon variation)
from Moosewood Restaurant New Classics
Streusel Topping:
1/3 cup unbleached flour
1 1/2 tbsp cold butter, chopped into small pieces
1 1/2 tbsp brown sugar, packed
1/4 tsp ground cinnamon
pinch of nutmeg
pinch of salt
Wet ingredients:
6 tbsp butter, room temperature
1/2 cup to 1/3 cup sugar
1 egg
1/2 cup plus 2 tbsp milk
1/2 tsp vanilla extract
3/4 cup pumpkin puree
1 cup peeled, cored, chopped apples
Dry ingredients:
2 cups all-purpose or pastry flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
Directions:
• Preheat the oven to 350.
• Prepare a 12-cup muffin tin by lightly oiling the cups or placing a paper liner in each cup.
• If you want a topping, mix together all of the streusel ingredients and blend with a fork until the butter is pea-sized or smaller.
• Set aside.
• IN a mixing bowl, cream together the butter and sugar until smooth. Beat in the egg and then the milk and vanilla; the mixture will look lumpy.
• With a rubber spatula, fold in the pumpkin puree and chopped apples.
• In a separate large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon, and mix well.
• Add the wet ingredients to the dry ingredients and fold together with a rubber spatula without overmixing.
• Spoon about 1/3 cup of teh batter into each muffin cup.
• Sprinkle each muffin with a scant tbsp of the streusel topping.
• Immediately place the muffins in the oven and bake for 30-35 minutes, until puffed and golden.
• After about 20 minutes, rotate the muffin tin in the oven to ensure even baking.
• Remove from the oven and place on a rack to cool for about 15 minutes.
• Serve warm or cool completely and store in a sealed container at room temperature.
Per serving: 167 calories
Recipe source:
http://katinthekitch.wordpress.com/2...ewood-muffins/