The Perfect Fall Muffins

I haven't found any yummy apple muffin recipes until I went to visit that smitten blog site that you guys love so much. You must try it. I used sour cream instead of buttermilk or yogurt. I used demerera sugar instead of brown sugar for extra crunch on the tops. You also must try Nigella's Fresh Gingerbread with Lemon Icing recipe.

The freshly grated ginger definitely makes it extra special. It's so moist and sticky. Your guests will LOVE it!

Whole Wheat Apple Muffins

• 1 cup (4 ounces) whole wheat flour

• 1 cup (4¼ ounces) all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 1 tablespoon cinnamon

• ½ cup (1 stick, 4 ounces) unsalted butter, at room temperature

• ½ cup (3½ ounces) granulated sugar

• ½ cup dark brown sugar, packed

• 1 large egg, lightly beaten

• 1 cup (8 ounces) sour cream, buttermilk or yogurt

• 2 large apples, peeled, cored, and coarsely chopped

• 3 tablespoons of demerera sugar for crunchy top or brown sugar

• Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

• Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

• Divide the batter evenly among the prepared muffin cups, sprinkling demerera sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

  Makes 18 muffins

  
  

  Nigella's Fresh Gingerbread with Lemon Icing

  For the gingerbread:

  ½ cup plus 2 tablespoons unsalted butter

  ½ cup plus 2 tablespoons brown sugar

  ¾ cup plus 1 tablespoon light corn syrup

  ¾ cup plus 1 tablespoon molasses

  2 teaspoons fresh ginger, finely grated

  1 teaspoon ground cinnamon

  1 cup plus 2 tablespoons milk

  2 large eggs, beaten to mix

  1 teaspoon baking soda, dissolved in 2 tablespoons warm water

  2 cups all-purpose flour

  roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper

  For the icing:

  1 tablespoons lemon juice

  ½ cup plus 2 tablespoons confectioners’ sugar, sifted

  1 tablespoon warm water

  
  

  Preheat the oven to 325°F.

  In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.

  Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for ¾ - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.

  And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners’ sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.