Friday, January 29, 2016

Apple Pie Muffins

Do you ever find yourself rummaging through the pantry, ending up with an item that looks completely foreign to you, and wondering how the heck it got there? That was me yesterday morning. I keep one shelf of the pantry full of canned goods that I use in soups and stews (read: cans of tomatoes in all shapes, sizes, and forms, tomato sauce, pasta sauce, coconut milk, enchilada sauce, green chilies, etc.), so was truly amazed to find a can of apple pie filling. I stared at it as if I had unearthed some ancient relic. I assumed it would be long expired, but no, I actually had until May of 2017 to use it. Huh. I don't generally make pie, but when I do I use actual real apples, not canned ones.

Naturally, the search was on to find a use for this mysterious can of pie filling. A pie was out of the question, as was any type of fruit-laden cake, right side up or upside down because I just cannot abide them. A passing thought was to attempt cinnamon buns with an apple filling, but I opted for muffins (no rising time) instead. Because my apple pie filling experience is nonexistent, I tasted one of the apples. Largely, although identifiable as an apple, it was tasteless, so I knew ample spices would be the key to a flavorful muffin.

Success! These are delicious, dense, and spicy, with an addictive streusel topping. We both loved them, and they seemed to improve the next day (read: make ahead!). A suggestion by Mr. O-P (and he's right) is that the apples in the filling be rough chopped before being added to the mix. He got a rather large chunk of apple in one of the muffins that would have been better off dispersed throughout.
 Apple Pie Muffins

2 tablespoons dark rum
1 can (21 oz.) apple pie filling
1 cup sugar
1/2 cup oil
2 eggs
1 teaspoon vanilla
2 cup flour
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cardamom
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup walnuts, chopped (optional)
1/4 cup raisins

TOPPING:
1/2 cup dark brown sugar
3 tablespoons granulated sugar
1/4 cup butter
3 tablespoons flour
1 teaspoon cinnamon
1/2 cup nuts, chopped

Preheat oven to 350ºF.

Pour rum into a small bowl and add raisins. Allow to soak while preparing the muffins.

To make muffins, whisk together sugar, oil, eggs, and vanilla in a large mixing bowl. Fold in apple pie filling. In a medium bowl, combine flour, spices, baking powder, baking soda, and salt. Fold into apple mixture. Drain raisins and fold them in along with the nuts, if using. Fill muffin tins two thirds full.

Combine topping ingredients and sprinkle over batter. Bake for 15-20 minutes, or until they test done. Makes 2 dozen.
  
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3 comments:

Jennifer@MyFlagstaffHome said...

Oh, goodness! This sounds great. Thanks for sharing at My Flagstaff Home.

Jennifer

martinealison said...

Bonjour chère amie,

Une belle surprise !! Parfois certaines expériences donnent d'excellents résultats.
Je ne savais pas qu'on pouvait trouver le nécessaire à base de pomme en boîte !

Je viens de finir un gâteau aux pommes et caramel de beurre salé dans lequel je mets de la poudre d'amande, de la vanille et de l'extrait d'amande... Il termine sa cuisson en ce moment !
Je note votre recette qui me semble délicieuse. Avec une tasse de thé, cela doit être parfait.

Je vous souhaite une excellente journée.

Gros bisous ♡

Roz Corieri Paige said...

Pattie, Oh my goodness, these sound insane! Perfect for my sugar-apple-baked anything family! Just found you on another blog and followed so not to miss any more of your recipes! Thank you for sharing this great recipe. PS: Do you live in St. Louis? I used to live in Creve Coeur back in the early 80s. My daughter was born in St. John the Baptist hospital on I-40 and I used to be a manager/buyer for Neiman-Marcus in Frontenac! I LOVED living in St. Louis! Small world!
Roz
La Bella Vita Cucina