Wednesday, November 11, 2015

Apple Rosemary Muffins with Almond and Lemon

These were little pillows of heaven. Light. Airy. Super easy to put together. Because I didn't have vanilla extract, I used almond extract, instead. Smart move. Lots of tastes going on here, but none overpowering. They all work together. Would I add the rosemary next time? Perhaps, but only if I had it on hand.

I used White Lily self-rising flour. It is readily available here in the South. Basically, it's cake flour, but it gives the most delicate crumb to cakes and muffins such as these.

I will probably tweak this recipe a bit more. But I thought it good enough to post.

  • 1 cup plus 2 tablespoons White Lily Self-Rising flour
  • 1/4 cup white sugar
  • 1 tablespoon finely minced, fresh rosemary
  • 1/4 teaspoon (several grates) lemon zest
  • 1/4 teaspoon apple-pie spice
  • 1/4 cup melted margarine
  • 1/2 cup buttermilk
  • 1 egg
  • 1/4 teaspoon almond extract
  • 1 average-sized apple, peeled and cut into a 1/4-inch dice (115 g) 
  • (If using all-purpose flour, use one cup, 1/8 teaspoon salt, 1 teaspoon baking powder.)

Pre-heat oven to 350 degrees F.

Butter six muffin tins.

Combine dry ingredients in a small bowl. Mix wet ingredients in another bowl and gently pour into the dry ingredients. Mix just until moistened. Fold in the diced apples.

Fill muffin tins to the top. Bake for about 20-25 minutes or until the tops begin to turn golden brown and they easily pull away from the sides. Remove gently and place upside-down on wire rack to cool a bit. Best served warm, with butter.