Tuesday, September 6, 2011

Back to School

It's September! Get out your wide ruled paper and Trapper Keepers (or whatever school supply kids flaunt these days on the first day of school). Lucky for me, I never have to go to school again (I'm not really the academia type). But, I do know that if I was in school, these are the supplies I would be showing off! 

And while were on the topic, I suggest avoiding the old apple for the teacher gift. It seems to me that an apple is a pretty crappy gift–unless were talking about an Apple computer, that is. If you happen to be the sentimental type and want to give your teacher an apple, I suggest you upgrade and make these deliciously moist apple muffins adapted from King Arthur Flour. Give your teacher these and you're sure to make honor roll. 

serves 12
1 cup (4 ounces) King Arthur 100% White Whole Wheat Flour
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup (5 5/8 ounces) dark brown sugar, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk
2 large apples, peeled, cored, and coarsely chopped, or 1 1/2 cups dried apple nuggets
1. Preheat the oven to 375°F. Line a 12-cup muffin tin with parchment paper squares.
2. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. Stir in the dry ingredients and fold in the apple chunks.
3. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven, cool the muffins for 5 minutes in the tin, then turn them out onto a rack to finish cooling completely. 

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