Z and I have made mini muffins together nearly every weekend for quite some time. It's a great project to do with a 2-year-old since there are lots of opportunities for her to "help" and the results come quickly (and deliciously). By making mini muffins instead of the standard size, we not only cut down on the baking time, we end up with a perfectly sized snack for small hands and tiny appetites.
Typically, we make blueberry, banana or bran-apricot muffins (made with Fiber One), but I was in the mood for something a little different this morning. So I decided to make apple muffins and improvised this recipe around the Basic Muffins recipe in How To Cook Everything, which has recently joined the Joy of Cooking and America's Test Kitchen Family Cookbook as a go-to reference in our kitchen.
Marketing Mommy's Apple Mini Muffins
2 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
3 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 pinch cake spice (optional)
3 tbsp canola oil
1 egg
1 1/4 cup lowfat plain yogurt
2 small apples, peeled and chopped
Mix together the dry ingredients in one bowl. Beat together the egg, milk and oil in another bowl. Add the wet ingredients to the dry and fold to combine. Fold in chopped apples. If the batter is too thick, add a splash of milk. Spoon batter into mini muffin pan and bake at 400 degrees for 12 minutes. Standard muffins will take 20-25 minutes.
