Apple Muffins

More muffins! I’ve been eating them every morning before taking the T to get to the gym at work so I need something as ‘mini breakfast’, ‘pre breakfast’ or ‘breakfast part 1’ whatever you want to call it, otherwise I’m starving at the gym.

Recipe from here.

Ingredients:

  • 1/2 cup sugar + more for the top
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon + more for the top
  • 2 1/4 cups flour
  • 1 large egg
  • 1 cup milk
  • 1/4 cup unsalted butter, melted, cooled
  • 2 cups apples, grated (I used 3 granny smith apples)

Directions:

1) Preheat the oven to 400F.

2) In a large bowl whisk the sugar, baking powder, salt, cinnamon and flour.

3) In a medium bowl, whisk the egg, milk and butter.

4) Mix the wet into the dry. It will be quite dry now.

5) Add the  apple in and mix.

6) Add the batter to the muffin pan, sprinkle sugar and cinnamon on top.

7) Bake for 20-22 minutes or until a toothpick inserted comes out clean.

8) Allow to cool for 5 minutes.

Apple Muffins

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Carrot Pumpkin Muffins

I had 1/2 cup of pumpkin left and I wanted to find a way to use it up. I also have tons of carrots, so…

Recipe taken from here, but changed a bit.

Ingredients:

  • 1/2 cup pumpkin
  • 1/3 cup brown sugar
  • 2 TBSP oil
  • 1 egg, beaten
  • 1/2 cup carrots (1 medium carrot)
  • 3/4 cup flour
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp baking soda

Directions:

1) Preheat the oven to 350F.

2) Beat the pumpkin, brown sugar, oil and egg.

3) Add the carrots and mix.

4) Add the flour, salt, baking soda and cinnamon and mix.

5) Add to a muffin pan (no need to butter).

6) Bake for 15 minutes.

I found them best heated with butter on top.

Carrot Pumpkin Muffin

Brown Butter, Carrot and Orange Muffins

I guess you can say these are amazing, because they disappeared via my new roommates. I guess ‘try one’ means ‘eat all but 2’. I’ll be taking all baked goods to my room now…One helped me, because none of them have baked before. Still. The next day I was asked to spend the night showing them how to bake more. No thanks, I have other plans.

Recipe from here.

Ingredients:

  • 1 cup of unsalted butter
  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1 tsp ginger
  • 4 eggs at room temp
  • 1 cup sugar
  • the zest of one orange
  • 2 tsp vanilla
  • 3/4 tsp salt
  • 1 cup grated carrots
  • more sugar and salt

Directions:

1) Melt the butter in a pan over medium high heat. Be careful that it does not burn, but just that the foam rises to the top and the butter is golden brown, about 3 minutes after it melts.

2) Allow to cool.

3) Preheat the oven to 375F/175C.

4) Mix the flour, baking powder, cinnamon and ginger together.

5) In a large bowl, mix the eggs, sugar, orange zest, vanilla and salt until there is a ribbon texture, in that the batter follows the spoon.

6) Add the carrots and then the dry mixture and fold in.

7) Add the brown butter and mix.

8) Butter the muffin pan.

9) Add the batter to the muffin pan.

10) Pinch sugar and salt on top.

11) Bake for about 18 minutes, or until a toothpick comes out clean.

Carrot Orange Muffins

Pumpkin Cream Cheese

Recipe taken from here. Great addition to breakfast during this time of the year.

Ingredients:

  • 4 oz cream cheese
  • 1/4 cup pumpkin puree
  • 1 TBSP brown sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

Directions:

1) Combine all the ingredients!

Pumpkin Muffins

These tasted like pumpkin bread and were gone quick. I made mini ones so it was 2 or 3 bites and gone.

Recipe taken from here.

Ingredients:

  • 1 1/4 cups + 3 TBSP flour
  • 1/2 tsp baking soda
  • 3/4 + 1/8 cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp nutmeg
  • pinch allspice
  • 1/2 tsp salt
  • 1 cup + 2 tsp sugar
  • 1/4 cup + 3 TBSP canola oil
  • 3/4 cup + 2 TBSP pumpkin puree
  • 1/4 cup + 2 1/2 TBSP eggs (2)
  • 1/2 cups + 1/2 TBSP golden raisins

Directions:

1) Mix the flour, baking soda, cinnamon, cloves, nutmeg, allspice and salt together in a large bowl.

2) Mix the sugar and oil until combined.

3) Add the pumpkin and mix until smooth.

4) Add the eggs, in 2 additions.

5) Add the dry ingredients to the wet in 2 additions, scraping the sides.

6) Fold in the raisins.

7) Place in a container that you can cover for 8-26 hours.

8) Preheat the oven to 435F.

9) Spray the muffin pan with cooking oil.

10) Add the batter to the pan.

11) Add the muffins to the oven.

12) Lower the temperature to 325F.

13) Bake for 45 minutes, or until the muffins are golden brown and a toothpick comes out clean.

Pumpkin Muffin

Bruleed Bourbon-Maple Pumpkin Pie

When I first arrived back in Boston, I saw a Bon Appetit magazine in my friends apartment with this on the cover. After a year of no pumpkin in the ‘American’ way (Korea does it sweet), I knew I had to make it.

Recipe taken from here.

Ingredients:

  • Crust
  1. 1/4 cup plus 1 TBSP unsweetened cocoa powder
  2. 3 1/2 TBSP sugar
  3. 1 tsp salt
  4. 1 1/4 cup + 1 TBSP flour
  5. 6 TBSP chilled unsalted butter
  6. 2 TBSP chilled vegetable shortening
  7. 1 large egg yolk
  8. 1/2 tsp apple cider vinegar
  • Filling
  1. flour
  2. 4 large eggs
  3. 115 oz can of pumpkin puree
  4. 1/4 cup sour cream
  5. 2 TBSP bourbon
  6. 1 tsp cinnamon
  7. 1/2 tsp salt
  8. 1/4 tsp ginger
  9. 1/4 tsp nutmeg
  10. 1/8 tsp allspice
  11. 3/4 cup maple syrup
  12. 1 tsp vanilla
  13. 1 cup heavy cream
  14. 2 TBSP sugar

Directions:

1) Pulse cocoa powder, sugar, salt and flour in a food processor.

2) Add butter and shortening and pulse until it has only a few pea sized pieces of butter left.

3) Whisk egg yolk, vinegar and 1/4 cup ice water in a small bowl.

4) Drizzle half of the egg mixtures over the flour and mix with a fork.

5) Add the rest of the wet to the dry and mix.

6) Turn the dough onto a floured surface and flatten.

7) Cut into quarters and stack, placing unincorporated dry pieces in dough between the layers.

8) Form dough into a 1 inch thick disk.

9) Wrap in plastic and chill for at least 1 hour.

10) Roll out the dough inot a 14 inch round.

11) Transfer to a 9 inch pie dish, leaving a 1 inch overhang and crimp.

12) Chill in the freezer for 15 minutes.

13) Place rack in the middle of the oven and heat to 350F/175C.

14) Line pie with parchment paper and put pie weights inside.

15) Bake about 20 minutes, until the crust is dry around the edge.

16) Remove paper and weights and bake for another 5-10 minutes until it looks dry.

17) Brush with 1 beaten egg.

18) Bake for another 3 minutes until the egg is set.

19) Whisk pumpkin puree, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace and 3 eggs in a large bowl.

20) Pour maple syrup and vanilla into a small pan and bring to a boil.

21) Lower to a simmer and stir until it is thickened and steam releases, about 3 minutes.

22) Remove from the heat.

23) Add cream in 3 additions, stirring after each.

24) Add to the pumpkin mixture until smooth.

25) Pour into the pie dish.

26) Bake about 50-60 minutes, rotating halfway though.

27) Before serving, sprinkle sugar on top of the pie, and brulee until it is dark brown, with a kitchen torch. Since I knew it would not be eaten all at once, the pieces were individually bruleed.

Pumpkin Pie

Monkey Porridge

Recipe taken from here but given more specific measurements. It’s quite good but too warm for a summer day but being find cooled.

Ingredients:

  • 2 bananas chopped
  • 1/2 cup milk
  • 3 TBSP maple syrup
  • 1 TBSP peanut butter
  • 1 tsp cinnamon

Directions:

1) Add the bananas, milk, 2 TBSP of the maple syrup and peanut butter to a pan and heat until warmed though and the bananas are soft.

2) Pour into a bowl.

3) Top with the rest of the maple syrup and cinnamon.

Nutty Monkey Porridge 008