Apple Spice Muffins (Kids Helpers Welcomed) – Very Easy

Today I made a batch of these.  The recipe was on the back of StonyField LowFat French Vanilla Yogurt.  I was worried we were not going to finish the yogurt and did not want it to go to waste.  Everyone liked these: Mom, Dad, and especially our 4 year-old.  I had the muffins in the oven in less than 15 minutes and was completely cleaned up before they came out. They looked and tasted great.  I froze the extras and presume they will taste fine in the future but will report back.

Kids can do the sifting, mixing, and scooping into the tins.

Equipment

12 muffin tin regular sized

Sifter tool

Wax or Parchment Paper (if you have it; if not just sift into the dry ingredient large bowl)

Preheat oven to 375, & melt and get your butter cooled before doing anything else!  

Ingredients

2 cups flour (dry)

1/2 cup sugar (dry)

1 1/2 tsp baking soda (dry)

2 tsp cinnamon (dry)

2 eggs

1 cup Stonyfield Low Fat Vanilla Yogurt or some other brand

1/4 Cup butter melted and cooled (This is 4 tablespoons, or half a stick).    I cut the butter into 4 pieces before starting the microwave.  Then I melt the butter in the microwave for about 45 seconds.)

1 apple if large peeled and diced small

Steps:

Preheat oven to 375

Sift the first four dry ingredients after wax or parchment paper and pour into a large bowl

Crack two eggs in a small bowl and scramble (remove any shells if needed)

In medium bowl mix eggs, yogurt, and cooled butter.  I stirred around 20 times quickly.

Pour this wet mixture over your dry mixture, add apples and stir.

Do not panic at first this batter will seem hard to come together and you will think you have too much dry ingredients.  However after a minute or so of stirring I got all the ingredients easily incorporated.

Pour the combined batter into the tins and bake for 20-25 minutes.  In my oven they seemed done at 21 minutes but I pulled them out at 23 minutes.  I let them stay in the tins for about 10-15 minutes and then let them cool on a cooling rack outside the muffin tin pan.  Clearly they can be served pretty soon coming out of the oven if needed right away.

I forgot to take a picture but they had a nice brown color with pieces of apples sticking out !

Thoughts from my kitchen

Hi All,

I have started this blog to help organize my thoughts about what I like and don’t like about some of the things I try in my kitchen.  I also want a central place to store my recipes.  I promise to add descriptive tips around the recipes I post, given often we find ourselves wishing for a little extra guidance.  I like to cook and bake and often will try new things with both success and failure.  I will label each recipe degree of difficulty and talk a little about the tools and gadgets in my kitchen.  I call myself a good cook but not a great one and presentation has never been a strength.  I have been seriously exploring ways to delight in the kitchen for about 10 years.  The prior 30 + years  — well we just won’t go there, including the time I almost blew up my studio in New York making french toast.  I now live in the suburbs of Maryland and am joined daily by my husband and our young child for meals.  We often have guests.

I hope you join me for the ride.

dishthistoday@gmail.com