A very good muffin.

muffin apple pecan 1

Sometimes we outgrow things.  Things like clothes, or favorite movies, or certain people.  We grow, we change, we move on.

Sometimes I outgrow cookbooks.  Every six months to a year I purge myself of books and clothes and other junk that I no longer need or use.  It usually happens out of necessity for bookshelf or closet space or the overwhelming feeling that I have too much stuff.  My Rachel Ray books went several years ago, and just recently I let go of my Ellie Krieger cookbooks.  They were purchased mostly out of a feeling of kinship with a fellow dietitian, but they weren’t often used.  I tried her stroganoff recipe once and was disappointed.  A smoothie recipe I enjoyed and quickly memorized, eliminating the need for the written recipe.

The one recipe of hers that I went back to over and over again was this muffin recipe.  To be honest, it’s probably the reason I held onto the books for as long as I did.  I sometimes double the recipe and freeze a bunch of them for later.  They are very good.

muffin apple pecan 2

 Apple-Pecan Muffins

(recipe adapted from So Easy by Ellie Krieger)

  • 3/4 c + 1 tablespoons brown sugar
  • 1/3 c chopped pecans
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 c unbleached all-purpose flour
  • 1 c whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 c canola oil
  • 2 large eggs
  • 1 c unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 3/4 c plain yogurt
  • 1 sweet apple such as golden delicious, peeled, cored, and chopped into 1″ pieces

Preheat oven to 400° F.  Grease two muffin pans.

Make the streusel topping by mixing 2 tablespoons of brown sugar with the nuts, cinnamon, and ginger.

In a medium bowl, whisk together the flours, baking soda, and salt.  Set aside.

In a large bowl, whisk together the rest of the brown sugar, oil, and eggs (one at a time).  Stir in the applesauce and vanilla.  Gently mix in the flour, half at a time, alternating with the yogurt.  Use long sweeping motions to stir up from the bottom of the bowl.  When the yogurt and flour are about 3/4 of the way incorporated, add the apple chunks and keep stirring until everything is just mixed.  Don’t over mix!

Scoop the batter into the greased pans making sure each muffin gets a couple of apple chunks.  Top with the streusel topping and bake for about 20 minutes, rotating the pans after 10 minutes, or until a toothpick comes out clean.  The original recipe states this makes 12 muffins, but I get about 18 muffins total.



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