Friday, September 20, 2013

Beth Hensperger's Apple Sour Cream Muffins


We're nearly through the load of apples, but I was determined to make these muffins as they freeze so well. I like to individually wrap the muffins before sealing them together for the freezer. The muffins, if tossed into a lunch sack early in the morning , will thaw by lunchtime to surprise your birdwatchers. Well, my birdwatchers-I don't know what the people you bake for do at the weekend.

Unlike most muffin recipes, this one requires you to fill the cups right to the top, so that they dome beautifully. Because the topping is a bit on the crumbly side, I placed the tins atop a baking sheet because I don't enjoy cleaning the oven.

The recipe makes 12 large muffins

From The Best Quick Breads by, Beth Hensperger, 2000

You Will Need:

Streusel Topping:
1/2 cup brown sugar1/3 cup plain flour
4 tablespoons cold unsalted butter

2 cups plain flour
3/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon bicarb
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 cup walnuts-we substituted quick oats
2 tablespoons dried currants (I had raisins that I chopped small)
2 large eggs
4 tablespoons melted butter
1 1/2 cups sour cream
2 cups apples, cored and chopped (I pared them, but the recipe does not insist)

Line your tins with paper liners or lightly grease them. Prepare the topping by combining the sugar and flour. Cut in the butter until you have large crumbs. Set aside.

In a large bowl, combine flour, sugar, baking powder, bicarb, spices, salt, nuts (or oats) and currants (or raisins). In another bowl, combine the eggs. melted butter, and sour cream. Beat together with a whisk until blended. Add the chopped apples. Add all of this to the dry ingredients mixing only until combined.

Spoon the batter into the cups filling them right to the top. Cover each muffin with some of the topping. Bake on the centre rack of a preheated 375 degree F. oven. Bake 25-30 minutes or until the tops feel dry and a toothpick test indicates they are done. Do not overbake. Let the muffins sit in the tin five minutes before removing to a rack.

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