by Giulia Melucci
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Giulia Melucci's Notes:
Expand2 cups whole wheat flour Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/4 teaspoon cinnamon Ask a question about this ingredient
1/4 teaspoon ground ginger Ask a question about this ingredient
1/2 cup (1 stick) butter, melted Ask a question about this ingredient
1 egg, lightly beaten Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
3 medium apples, peeled, cored, and chopped Ask a question about this ingredient
Preheat oven to 400 degrees. Grease a 12-cup muffin pan with softened butter. Confession: I use Pam baking spray. Yes, and may God and Alice Waters forgive me. It makes greasing pans so much easier and so I bake more often. I think the good outweighs the bad here. (I'm sorry Amanda and Merrill, if you want to kick me off the site you can. Or I can take this off if you think I'm dragging you down.)
Ask a question about this stepIn one large bowl, mix together all the dry ingredients. In another bowl, mix together all the wet ingredients. Add the wet ingredients to the dry and mix with a spoon by hand until just combined, then fold in the chopped apples.
Ask a question about this stepSpoon batter into muffin cups and bake for 20-25 minutes, until tops are golden. Let cool in pan for 10 minutes and then remove to a cooling rack to cool completely.
Ask a question about this stepOK, I just looked Pam up on the internet, I had no idea what you were talking about. Here's another thing that makes muffins easy - paper cupcake cups.
Hi Gina--I was looking for a simple muffin recipe to make for when the family comes in town this weekend--am going to make these--and, I must confess, I use Pam, too! I stopped for a while out of guilt and shame, but I snuck it into the grocery cart again--it just makes baking so much easier.
A fellowship is forming. I, too, use Pam.
A fellowship is forming. I, too, use Pam.
Oh, I totally use Pam all the time. Beats more butter and those damn muffin papers.
Oh, I totally use Pam all the time. Beats more butter and those damn muffin papers.
Maybe we should have a conversation on this topic on Food 52. Seems like lots of foodies are doing it. I'm getting lots of encouragement on Twitter.
Maybe we should have a conversation on this topic on Food 52. Seems like lots of foodies are doing it. I'm getting lots of encouragement on Twitter.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
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I made these yesterday...turned out great with Ida Red apples. I thought my kids would like them a little sweeter, so I added an oat crumb topping. Next time I might add sweetness with craisins and toasted coconut in the batter. These is the kind of recipe that lends itself to many variations...maybe once my apples are gone I'll do dates and crystalized ginger. I also used King Arthur white whole wheat flour, since its taste is a bit milder.
And, I too love Pam. But in this case I used silicon muffin tins and didn't need it.