One of the many things I love about being so close to family is baking with my mom. All the skills I have learned in the kitchen, I acquired from her. Lately she has been on a muffin kick so last weekend we got our hands dirty and made some apple muffins. They turned out delicious! Since we are 95% Vegan , we used rice milk.
Here’s how you can make some delicious muffins too! I am trying something new, more pictures to help describe what I’m talking about when making something. I am a visual learner. I find mixing this by hand works best. A stand mixer might over work the batter resulting in bricks instead of muffins. Happy baking!
- 1 C Flour
- 1 C Whole wheat flour
- 3 TSP baking powder
- 1/2 TSP Salt
- 1/2 C Sugar
- 3/4 C Rice milk
- 1/3 C Vegetable oil
- 1 Egg
- 1-2 Small/medium apples ( I used Washington Apples. I love the flavor)
- 1/4 TSP of EACH cinnamon, nutmeg, cloves & ginger
Preheat oven to 400 degrees and spray a 12 muffin pan with non stick spray.
Dice the apples into small cubes. This is how I got nice little cubes. Slice the apple into wedges, then slices the wedges lengthwise then dice. Sorry no picture for that one, I got a head of myself. Then in a bowl, mix the cinnamon, ginger, cloves and nutmeg with the apples. Set aside.
In a bowl, combine the flours, salt and baking powder. I use a whisk, it works great to combine everything.
In a separate bowl combine the sugar, oil, milk and egg just enough to break up the egg yolk. Again, a whisk works best.
Now, pour the sugar & egg mixture into the flour bowl. With a spoon, fold everything together until its just about combined, then add the apples.
Slowly fold everything up a little more. Its important not to over work the batter because doing so causes all the air bubbles to pop thus not allowing your muffins to rise. Yup, I had to Google that one because honestly I didn’t know what happens when you over work dough or batter. Its just what my mom said. Now I know
OK now you are ready to fill the muffin pan. I like to start out with adding just a little bit of batter to all the cups, then when all 12 are filled, going back and adding more as needed. That way I know that when a recipe calls for 12 muffins/cupcakes and I end up with 6, I probably overfilled the pan. This way I can go back and fill the ones that dont have much batter in them so they will all be relatively the same size.
Bake in preheated oven for 15-18 minutes. Baking time will depend on your oven. Gas ovens, like my moms, tend to get a bit hotter than what you set the temperature to. So start with a low baking time and go from there. Just check to make sure they are done by using a toothpick. If it comes out clean, they are done!
[warning] I dont want to offend the many Vegans out there by using the word Vegan and posting a recipe that has an egg in it. My family and I are trying our best to eat animal free but sometimes we fall off the wagon, as with this recipe. [/warning]