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Slightly Spicy Apple Muffins

January 22nd, 2009

While browsing through an old issue of Bon Appetit, I found this recipe and seeing that it has cayenne pepper in it, I just had to try it. This was originally a bundt cake complete with a caramel-chile glaze and cayenne-spiced nuts as topping. I thought it might lend itself to a cupcake. Well, the mini cakes came out muffinish along with the familiar hump so I’m going to call them muffins. Because they turned out not the way I expected, I did not make the glaze and the spiced nuts anymore. Thus the “firecracker” in my apple cake fizzled.

We ate the muffins plain and I must say that they are good as they are, moist and flavorful. The flavors balance each other so well, with just a slight tingle and sweetness. My nephew F._ who is such an apple lover and a picky cake eater gave them his two-tumbs up.

Slightly Spicy Apple Muffins - yield, about 15

1 1/2 c all-purpose flour
2 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp cayenne pepper
3/4 c vegetable oil
3/4 c firmly packed golden brown sugar
1/4 c sour cream
2 large eggs
1 tbsp vanilla extract
1 3/4 c 1/3 inch-cubes cored peeled baking apple, from about one 8-ounce apple (I used Fiji)

1. Preheat the oven to 375 degrees.
2. Whisk flour, cinnamon, baking soda, nutmeg, salt, ginger, and cayenne pepper in medium bowl.
3. Whisk vegetable oil, brown sugar, sour cream, eggs, and vanilla extract in large bowl to blend.
4. Add dry ingredients; fold together just until blended. Fold in apple cubes.
5. Scoop batter into cupcake-lined pan.
6. Bake until toothpick inserted near center of a muffin comes out clean, about 15-20 minutes.
7. Savor while warm!

Enjoy!

Entry Filed under: Articles, Cakes, Fruit, Recipes