This winter was one of extended length here in the Northeast and only till now with random spots of lingering snow, which resemble random clouds that won't give way to a great day, do we see a light at the end of the tunnel. Occupying time has never been a challenge for me but recently I have taken to the kitchen more often. I stumbled across this great recipe that has been praised for its ability to suddenly vanish from a plate. Perhaps these should be called vanishing muffins but I think Orchard Crunch is more suitable.
ORCHARD CRUNCH MUFFINS
Ingredients
3 cups of flour
2 1/4 cups of sugar
2 t. baking powder
1 t. baking soda
3/4 t. salt
1/2 pound unsalted butter, melted (microwave) and left at room temperature
2 extra large eggs
3/4 cup of whole milk
2 t. of pure vanilla extract
2 mashed ripe bananas
1 cored, peeled, large diced,apple
1 cored, peeled, large diced,pear
1 1/2 cup of muesli (if you don't have this make a mix of oatmeal, dried fruits and nuts)or use granola
1/2 cup of coconut milk unsweetened
1/4 cup of maple syrup....use local...
Directions
Preheat oven to 350 degrees
Line 12 muffin cups with fluted, paper muffin liners. Sift the flour, sugar, baking powder, baking soda and salt in a bowl with a fork until thoroughly mixed. Add melted butter to dry mix and blend. Combine eggs, milk, vanilla, and coconut milk. Mix but not too much. Add to flour / butter mixture. Fold in mashed bananas, cut up fruit, maple syrup. Do not over mix. Spoon the batter into paper liners. If you have an ice cream scoop use it. Top each muffin with muesli and brown sugar. Bake 25 to 30 minutes or until tops are brown and a toothpick comes out clean. Cool and remove from the pan.
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