Monday is little girl's last day of preschool. She wanted to bring one last treat to share with her friends before venturing out into the wild world that is the public school system. We decided on apple muffins baked in heart-shaped silicone cups.
Most apple cake recipes I found call for so much oil, I don't get it. Why can't we use butter? I wanted a butter muffin. Butter, butter, butter. Finally I chose Mark Bittman's Sweet and Rich Muffins, browned the butter, added some cinnamon and nutmeg and stirred in a grated apple.
They actually turned out quite yummy, though they they rose more than I expected and aren't exactly heart-shaped. But hopefully once the little ones bite into them, they won't mind that the cakes look more like rocks. But they'll know Sabrina loves them.
Brown Butter Apple Muffins
Adapted from Sweet and Rich Muffins from How to Cook Everything by Mark Bittman
6 tablespoons butter
3/4 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
3/4 teaspoons cinnamon
1/8 teaspoon nutmeg
2 cups (about 9 ounces) all-purpose flour
2 eggs
1/2 cup milk
1 medium apple, peeled, cored and grated
Preheat oven to 400 degrees.
In a small heavy-bottomed saucepan, heat the butter on low until it turns a dark golden brown and smells caramel-ly. Remove from heat and let cool slightly.
Whisk together flour, salt, baking powder, cinnamon and nutmeg. Set aside.
Beat eggs with the milk.
By hand or using a mixer, cream together the sugar and browned butter. Add about a third of the flour mixture and a third of the milk mixture and stir. Repeat until flour and milk are used up. Stir in the grated apple until evenly incorporated.
Scoop into muffin cups about two-thirds full. Bake 20 to 30 minutes or until a toothpick inserted comes out clean.
Makes about 18.
