Apple & Pecan Muffins

So I’ve been without hot water in my apartment for six days, 4 of which were days off and one working from home. Not even lukewarm water. It could have been solved quickly but the housing society has changed emergency service providers and neglected to communicate the new emergency number. Irresponsible, if you ask me, and by the time Monday came and I was able to contact someone, the emergency services were already booked somewhere else for the next two days, one of which happened to be another holiday. So no hot water from Friday to Wednesday.

I was quite calm in the beginning, because let’s face it – there are people living without any running water in this world. What really got me angry was the sloppiness about the emergency number, because the problem could have been solved on Friday.

Alas, it’s water under the bridge (pun intended), the only reason I’m mentioning it at all is because by Monday afternoon I had to redirect my energy from the anger into something useful. I started craving sweet stuff again that day, and I had some Jonagold apples left over from the weekend’s pithivier-making.

I was, as usual, also too lazy to make something elaborate, I just wanted to make a quick cake. So I grabbed my handwritten recipe book containing recipes from family and friends, and I found a friend’s sour cherry cake recipe. Quick and easy, halve the ingredients, replace a few things including the cherries with apples, and voilà – apple & pecan muffins. I had set out the cinnamon but actually forgot to add it, and I didn’t miss it at all.

 

I also added some homemade caramel sauce that I’d botched a couple of weeks ago – I added the butter and cream too early, so it didn’t get the typical caramel colour but rather a corn colour. Nevertheless, the taste is lovely.

I love how these muffins turned out! The mix of chocolate, apples, and caramel sauce makes these muffins really moist and almost juicy and gooey. Perfection. A nice surprise was that they were just as moist the next day.

Apple & Pecan Muffins

  • Servings: 12
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125 g margarine
75 g sugar
3 egg yolks
50 g flour
½ tsp baking powder
½ tsp cinnamon (optional)
50 g pecans, chopped
50 g grated chocolate
2 Jonagold apples, peeled, cored + grated
2 tbsp caramel sauce
3 egg whites, beaten into stiff peaks
icing sugar

Preheat oven to 180°C / 350°F (fan oven)

Mix together margarine, sugar and egg yolks until creamy. Add flour, baking powder, pecans, cinnamon (if using), and chocolate, and mix well. Add apples and caramel sauce and mix again, then stir in the egg whites with a spatula until all the egg white is integrated.

Spoon mixture into 12 muffin moulds [I used an ice cream scoop for this], place on a baking tray, and bake on middle shelf for 20-25 minutes.

Leave to cool. Serve decorated with icing sugar and/or cocoa powder.

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