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.
(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.