Apple molasses muffins

Apple molasses muffins

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Molasses is one of those ingredients you need occasionally. Last year when I took the overly ambitious and completely insane project of making a gingerbread house by scratch to enter into a community contest in the professional division, I had to buy a ton of molasses. And after concluding that project, the unopened jars sat in the pantry. So when I came across these muffins I figured it would be a perfect reason to use up some of the molasses.

These muffins also were adapted from the Amish apple cookbook I mentioned earlier.

I started by combining some flour, sugar, baking powder, Vietnamese cinnamon and sea salt. I just used a fork to mix the dry ingredients together in a large bowl. I added one diced apple to the flour mixture and tossed to combine.

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In a smaller bow, I whisked together some vegetable oil, molasses, milk and an egg. (Pro tip, measure the oil out first, then the molasses, so the molasses doesn’t stick to the measuring cup.)   IMG_5352

I added the liquid to the dry ingredients and stirred with a wooden spoon until just mixed. (With muffin batter, it’s important not to over mix.) I spooned the thick batter into my muffin pan. (The recipe said it would make eight muffins, and it was right on point.)

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I baked the muffins for five minutes at 450 degrees and then another 12 minutes at 350 degrees. I let them cool for five minutes in the pan before turning them out onto a wire rack to cool completely. I thought they tasted best with butter.

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Apple molasses muffins

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: Eight muffins

Apple molasses muffins

2 cups flour
1 tablespoon baking powder
1/4 teaspoon coarse sea salt
1/4 cup sugar
1 teaspoon Vietnamese cinnamon
1 apple, peeled, cored and diced
1 egg
1/4 cup vegetable oil
1/4 cup molasses
1/2 cup milk

Preheat oven to 450 degrees. Grease eight cups of a muffin pan and set aside.

In a large bowl, combine flour, sugar, baking powder, cinnamon and salt with a fork. Add apple pieces and toss to incorporate.

In a separate smaller bowl, vigorously whisk together oil, molasses, milk and egg.

Add liquid to dry ingredients and stir with a wooden spoon until just combined.

Fill muffin cups nearly full with batter.

Bake five minutes at 450 degrees. Then reduce heat and bake for 12 more minutes at 350 degrees. Do not remove muffins from oven, while the oven is cooling to the new temperature.

Muffins are done when tops spring back slightly. Allow to cool for five minutes, then turn muffins onto a wire rack to cool completely.

Serve with butter.

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