Apple Muffins

Here is this morning's "let's see what I have in the pantry" recipe. These muffins are best served warm with a little bit of butter or jam. Don't bother peeling the apples.

Apple Muffins

3/4 cup apple juice

1 egg

1/3 cup vegetable oil

1/4 cup sugar

1/4 cup honey

2 cups flour

1 Tbsp baking powder

1/2 Tbsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

2 cups diced apples

Brown sugar

Whisk together apple juice, egg, vegetable oil, sugar, and honey. Stir in flour, baking powder, cinnamon, nutmeg, and salt. Fold in apples.

Grease a muffin tin. Fill muffin cups 3/4 full. Lightly sprinkle each muffin with brown sugar. Bake at 400 degrees for 18-20 minutes.

Lemon Muffins

Last week I received 25 fresh lemons so I've been on a bit of a lemon binge. Here's a recipe I found that makes slightly tangy and very moist muffins. I chose to make mini muffins, but they are great regular-sized muffins as well. I dislike how poppy seeds randomly show up inbetween your front teeth two hours later, so I chose to leave them out. My rating: 4 out of 5.

Lemon Muffins

1 3/4 cups all-purpose flour
1 cup sugar, divided
1 Tbsp grated lemon peel
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 egg
1 cup plain or vanilla yogurt (NOT Fat Free)
6 Tbsp butter, melted
2/3 cup lemon juice, divided
2 Tbsp poppy seeds (optional)

Combine flour, 3/4 cup sugar, lemon peel, baking powder, baking soda, and salt in a large bowl.

In a separate bowl, beat the egg and then add yogurt, butter, and 1/3 cup lemon juice. Stir into dry ingredients just until moistened. Fold in poppy seeds, if desired.

Fill muffin cups 2/3 full with batter. Bake at 400 degrees for 8 minutes (mini muffins) or 16 minutes (regular muffins).

Combine remaining 1/4 cup sugar and 1/3 cup lemon juice in a small saucepan. Heat, stirring constantly, until sugar dissolves.

Allow muffins to cool for a few minutes and then use a toothpick to poke 10 holes in each one. Spoon lemon sugar glaze over muffins while still in pan.