I have no idea what he is posting about. All I know is that he made something, took pictures and asked if he could post on my blog. So I'll be as surprised as you are!
But before we do I wanted to share these apple muffins I made last week. I don't have a picture. I made them late one night so my son could take them to school for snack the next day and then the ones left were eaten in about 2 minutes. They were good! I'm always looking for muffin recipes since that is what I signed up to bring for school snacks for my boy. So about once a month I take them. I don't want to do the same things each time and I'd rather make them from scratch so that I know what goes into them and we can avoid any potential allergens. The recipe I finally settled on was from Taste of Home December/January 1995, p. 54. I've adapted the recipe because I didn't have everything it called for, and we were very happy with the results. Plus I got rave reviews from D's pre-K class!
Apple Muffins
1 cup butter
2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup applesauce
1 large apple, diced
1/8 cup canola oil
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Cream butter and sugar with electric mixer. Add eggs and vanilla, mix well. Stir in applesauce and oil. Combine dry ingredients and stir into creamed mixture. Fold in apples.
Fill muffin paper-lined muffin cups three-fourths full. Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes about 2 dozen muffins.
*You can also make this into bread. Fill bread pans 3/4 full and bake at 350 for approximately 45 minutes to 1 hour or until toothpick comes out clean. (I did make a couple of small bread loaves with this. It took about 35-40 minutes to bake for the small loaves.)
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