Did you have a nice week? Me? I’ve been trying to work for school, but I find, as always, that being motivated while students are on strike is hard (strike against a rise in tuition fees). No courses so no deadlines which means a flickering motivation (and by flickering I mean being motivated for 1 hour a day at best!). I’ll keep trying because thinking of our return to school and the many many things I have to do before the end of the semester makes me very nervous.
Well, while being unmotivated for school, I was working at my job and of course doing some desserts and photo.
Here is the Daring Bakers’ Challenge summary: The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
At first I wanted to do an apple bread with a caramel glaze but finally decided to do apple muffins. I’m working on my photography skills, I’m happy with these but I’m not equipped yet to do overhead photos so for now it’s a real pain in the “you-know-what”
Apple Buttermilk Muffins
Adapted From Living Tastefully
Yield : 12 muffins
- 2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup buttermilk
- 1/4 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 1 large egg
- 2 cups peeled, cored and diced apples
- 1/2 cup walnuts, chopped
1. Preheat oven to 400˚F. Grease 12 muffin pan cups.
2. In a small bowl, mix first 6 ingredients. In a large bowl, beat buttermilk, oil, vanilla extract, and egg until blended; stir in the flour mixture just until flour is moistened. Fold in apples.
3. Spoon batter into muffin pan; sprinkle batter evenly with chopped walnuts. Bake muffins for 20 to 25 minutes, or until toothpick inserted into the center of the muffin comes out clean. Immediately remove from the pan.
Adapted from Pass the Sushi
- 2 tablespoons butter or margarine
- 1/4 cup packed brown sugar
- 1 tablespoon milk
- 1/2 cup powdered sugar, sifted
In a saucepan, combine the butter and brown sugar. Bring to a boil, then remove from the heat and let it sit for 5 minutes. Whisk in the milk and powdered sugar. Immediately pour over the muffins.