Sunday, November 30, 2014

Vanilla muffins

The food world can get a little crazy with its flavor combinations sometimes. The names alone can be pretty overwhelming... pumpkin spice chai latte with caramel and cinnamon - what? My brain can't even process titles like that. It's times like these when I can fully appreciate something that goes back to basics, like a plain Jane vanilla muffin.

I'm not going to take credit for these muffins since it was Addie's idea (she had been begging for these for at least 2 weeks). But I am glad she suggested these because it was fantastic to detox from the fall flavors this season.

Although I liked the flavor of the muffins, I found that the mixing technique made for a tough and dense muffin. The original instructions had everything mixed in one bowl, and I found little bits of egg yolks throughout my final muffin. I rewrote the instructions below so they are reflective of "classic" muffin recipes - where dry ingredients and wet ingredients are mixed separately and then combined together in the end. Just remember to not overmix your batter or you will get a hard and dense muffin.

Addie was proud of helping me make these and has been happily eating one every day. Wonder what flavor muffin she will come up with next?

Vanilla muffins
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 cup milk of choice
  • ¼ cup unsweetened applesauce
  • 2 Tablespoons vanilla extract
  • 1 Tablespoon sugar
  • 1 teaspoon cinnamon
Directions
Preheat your oven to 375 degrees F.

Generously grease a standard muffin pan and set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.

In a medium sized bowl, mix together the egg, milk, applesauce and vanilla.

Add the egg mixture to the large bowl with the dry ingredients and mix until just incorporated. Evenly distribute the batter to your muffin pan, filling each well about 3/4 full.

In a small bowl, whisk together the sugar and cinnamon. Sprinkle this on top of each of the muffins.

Bake in your preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool before serving.

Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. The cinnamon sugar topping will start to melt a bit after a day, so it will no longer be crunchy.

Yield: 12 muffins

Source: Adapted from Dine & Dish

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