Our third group of B&B guests have come and gone. They were here to celebrate the graduation of a cousin from Liberty University. We are a bit far from Liberty, about an hour away, but finding a room in Lynchburg at graduation is probably difficult. We were happy to host them, no matter how they found us.
I made muffins for breakfast the second morning. My plan was to make blueberry muffins from an Ina Garten recipe. Naturally, Kroger didn't have any blueberries. I bought some apples instead. I didn't take the sour cream off the list that I was to use for the blueberry muffins, so I had to find an apple muffin recipe that used sour cream. You can't waste food, after all. I used a bit of Ina's recipe and some off the Blue Jean Gourmet site. The muffins were good and will go in my B&B repertoire.
Apple Sour Cream Muffins
1 3/4 cups flour
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups brown sugar
1 cup sour cream
1/2 stick melted butter
1 teaspoon vanilla
1 1/2 cups peeled and diced apples, I used Granny Smith
2 Tablespoons brown sugar
1 1/2 Tablespoons butter, a bit soft
1 Tablespoon flour
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
Preheat oven to 375°. Spray or line a muffin tin. My last batch of muffins stuck to the top of the tin, so I used liners this time and they were a lot easier to remove. This recipe made 15 muffins.
Melt the butter and set aside to cool a bit.
Place the flour, baking powder, spices, baking soda and salt in a medium bowl. ( Hint! When you are measuring out the spices and the flour, place the smaller amounts for the topping in a small bowl and save for later.) Whisk everything together and set aside.
Place the brown sugar with the flour and spices you saved in a small bowl. Add the slightly soft butter and mix well. I used a fork and later finished it with my very clean fingers.
Whisk the eggs and brown sugar. Add the slightly cooled butter and the vanilla and mix in. Stir in the sour cream.
Fold in the flour mixture. Don't over mix. Just mix until everything is moist. Then fold in the peeled and diced apples. I used 1 1/2 large apples to make 1 1/2 cups of diced apples.
Use a large scoop to fill the muffin liners. Then use your fingers to drop bits of the streusel topping on top of each muffin. Keep a damp rag handy. This is messy.
Bake for 18 to 20 minutes, until a toothpick comes out clean.. Cool before moving to a wire rack. They are best served warm. And a bit of butter is always nice. Place them in a covered container and if not finished the first day, place that in the refrigerator.
I was so busy serving the guest, that I neglected to get a finished picture. But I did get one of the guests eating the muffins and they seem to be enjoying them. I just took this one a day later and it is still good and will be my lunch!