FRESH APPLE CAKE MUFFINS WITH A BUTTERMILK GLAZE

I came across this recipe on Paula Deen's website where she called it "Grandgirl's Fresh Apple Cake from Georgia." I started to read through the recipe and knew I just had to try it. I pounce on any good apple cake recipe when I find one. Although I love making cakes there are just not enough mouths to feed in my family to finish this; so determined to make this I scaled the recipe down. I also made a few minor adjustments so it would suit my needs and presto I had the perfect apple muffin recipe, which I will use for a long time! The buttermilk glaze just made this muffin cake even more over the top! Love it!

Adapted and modified from Paula Deen's "Grandgirl's Fresh Apple Cake from Georgia" recipe. From the show: Paula's Home Cooking and from PaulaDeen.com

Makes 12 muffins

Preheat the oven to 375 Degrees F.

Baking time: 20-23 minutes

Ingredients:
  • 1-1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 tbsp ground cinnamon
  • 2 eggs
  • 3/4 cup vegetable oil
  • 3 tbsp orange juice
  • 2 tsp pure vanilla extract
  • 1/2 cup quick cooking oats
  • 1-1/2 cup golden delicious apples, peeled, cored and finely chopped
  • 1/2 cup chopped pecans (optional)
  • 2 tbsp buttermilk
  • 1 cup powdered sugar

1. Preheat the oven to 375 F and grease the muffin pan, then lightly sprinkle the whole pan with sugar. In a large bowl, combine and gently mix the flour, sugar, baking soda, salt, and cinnamon.

2. Make a little well in the centre of the flour mix, and add in the eggs, vegetable oil, orange juice and vanilla extract. Mix until just moist. Pour in the quick cooking oats, the chopped apples and the chopped pecans (if using) and gently mix those in as well.

3. Spoon the batter evenly into the muffin pan and bake it in the oven for about 20-23 minutes or until an inserted toothpick comes out clean. Let cool for about 10 minutes before taking the muffins out of the pan. Cool completely before glazing the muffin cakes.

4. For the glaze: In a bowl, add and mix in the 2 tbsp of buttermilk and the powdered sugar. Drizzle on top of the cooled muffin cakes. Let the glaze set then eat!


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