Apple cake muffins
Apples. Oats. Chocolate chips. How can this possibly go wrong?
My friend Vanessa came over while I was in the middle of winging these today, and they turned out to be the perfect dessert after our lunch of chicken and dumplings. They’re based on Rick Bayless’ recipe for Grandma’s Moist Apple Cake from Rick and Lanie’s Excellent Kitchen Adventures. I tweaked and added and subtracted and adjusted and came up with these. And I’m not sorry.
- 5 ounces whole wheat flour
- 5 ounces AP flour
- 5 ounces old fashioned oats
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 3/4 cup sugar
- 1 tsp vanilla
- 3/4 cup vegetable oil
- 2 eggs, well beaten
- 1/4 cup yogurt or sour cream
- 8 ounces butter
- 3 apples
- 1 cup chocolate chips
- Preheat oven to 325F and line/grease 18 muffin cups or one Bundt pan or two 9-inch cake pans
- Peel and chop apples and dump into a glass bowl; add stick of butter on top and microwave for two minutes till apples are partially cooked and butter is melted; set aside to cool for a bit (to avoid melting your chocolate chips too soon)
- Mix all dry ingredients, then make a well in the center and add in vanilla, oil, eggs, yogurt and buttery apples (hello? How good does that sound?) and chocolate chips, then stir everything together until just incorporated
- Pour into prepared pan(s) and bake at 325F: about 35 minutes for muffins or layers, about an hour for a Bundt cake; either way watch for it to feel springy in the middle
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You can add a chocolate glaze or a dusting of powdered sugar over the top of this, but I think they’re pretty great just as is. Let me know what you think!