Calvados Apple Muffins

The calendar and the weather are both telling us: Fall is here.  The beauty of fall makes up for the loss of the warmth of  summer.  We tend to find warmth and comfort in foods during these cold(er) months.

Each of us has heard of, tasted and/or made an apple cake, as they are quite popular.  I determined to make mine “better than” by replacing some of the oil with yogurt to add flavor and moisture and sauteing my apples before adding them to the batter.  A splash of Calvados or Applejack – an apple brandy, intensifies and accentuates the apples.

I made this recipe into muffins for a special brunch, but have made it in a bundt pan for years.  Just sprinkle the top of cooled cake with powdered sugar – it’s taste can stand on its own!

In a Saute pan, melt:
2 Tabl. Butter
 
Add to hot pan:
3 Apples, peeled, cored and diced
3 Tabl. Sugar
1 tsp. Cinnamon

Saute apples until just soft.

Toss into the saute pan:
2 Tabl. Apple Brandy (Calvados or Applejack) * Optional

Toss the brandy with apples, and allow to flame a bit (this burns off alcohol).  Remove from heat and allow to cool.

     
 
In a large bowl, whisk together:
1-1/4 cups Sugar
2/3 cup Yogurt, plain
1/2 cup Vegetable Oil
3 Eggs
1 tsp. Vanilla Extract
 
  
 
In a small bowl, mix together dry ingredients:
2 cups AP Flour
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
 
        

Stir the dry ingredients into the wet.  Add the cooled apples and stir to coat.  Place in muffin cups by scoop.  Bake in 350 degree oven for 25 minutes or until done.

     

If baking in a bundt pan, bake in 350 degree oven for 35 – 40 minutes or until tests done with toothpick.  Cool cake and dust with powdered sugar.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on September 23, 2011, in Apples, Cakes, Muffins and tagged , , , , , , . Bookmark the permalink. Leave a comment.

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