Apple muffins, and then some

This week, I've begun packing up my first apartment with my fiancee.  A month ago, our building sold and since then we've been catapulted into the process of purging, packing, and using up all of our food. 

In the spirit of using up all of our food, I've decided to try and use up all of my baking ingredients.  This is no small feat- believe me when I say I have a lot of crap.  That's what inspired my coconut macaroons.  It's what inspired these apple muffins I'm sharing with you. 

The ability to make up a recipe using what you have left in your house is something that must be developed over time.  You have to find the fine line between creating an oyster cream of celery casserole with a cereal crust (see, FRIENDS, season 10, Rachel's going away party) and dishing up a legitimate dish that someone wants to eat.

So as I was saying, I'm trying to use up ingredients so I don't have to move them.  I decided to create these apple muffins based merely on the fact that I had apple preserves and apples in the house and every Tuesday night, my fiancee John bowls in a league and I send Sugar Lovin treats along. 

Strangely enough, John told me later that they pair well with beer. 

P.S. Note the amount of ingredients I incorporate with the goal of exhausting some lingering items, like flaxseed meal.

Cinnamon Apple Whole Wheat Muffins with Apple Streusel Topping

Ingredients:

1 cup AP flour
1 cup Whole wheat flour
1/3 cup Flax seed meal
2 tsp Cinnamon, divided
1 tsp Baking powder
1/2 tsp Salt
1 tsp Baking soda
1/2 cup Butter + 2 Tbsp, divided
3/4 cup Brown sugar + 2 Tbsp, divided
2 Large eggs
1 tsp Vanilla extract
3/4 cup Milk
1/2 cup Smuckers (R) Cinnamon Apple preserves or good quality apple butter
1/2 Small apple, peeled and diced
1/2 cup Rolled oats 


Method:
1. Preheat oven to 350 degrees. Line 12 tin muffin pan with cupcake/muffin liners, set aside.  In a large bowl, sift flours, meal, 1 tsp cinnamon, baking powder, salt and baking soda.  Set aside.

2. In bowl of mixer, beat 1/2 cup butter and 3/4 cup brown sugar until light and fluffy.  Add eggs, one at a time and beat until thoroughly mixed.  Add vanilla and remaining tsp of cinnamon.  Mix well.

3.  Add half of flour mixture to butter/sugar mixture and mix well.  Add half of milk and half of preserves, mix well and scrape down bowl with spatula.  Now add half of the remaining flour mixture and mix well.  Add remaining milk and preserves, mix well.  Add the remaining flour mixture and mix until fully combined.

4.  In a small bowl, combine remaining butter & sugar with the apple and rolled oats.  Using your fingers, rub the butter into mixture until it is crumbly and moist.  Using an ice cream scoop, fill lined muffin tins with 1 level scoop of batter and sprinkle with streusel topping.  Place in preheated oven for 15 to 17 minutes, or until muffins spring back when touched.   Allow muffins to cool for 10 minutes, then remove from pan and place on wire rack to cool completely. 

Makes 12 muffins.

Coconut macaroons

I have previously made mention of the coconut macaroon method of making cookies.  Essentially, it was a reference to making a cookie simply by using the main ingredient, egg and sugar (remember these peanut butter cookies?).  

You can certainly do that to make a simple, quick coconut macaroon.  Use a 1/2 cup sugar, 3 egg whites and 4 cups of sweetened, flaked coconut, form into balls and bake at 350 degree F for 20 minutes.  Those macaroons are gluten-free and awesomely hassle-free.

But when I dream of coconut macaroons (I'm a pastry chef, so yeah, I dream about tarts and cookies a lot), I remember the complex, buttery texture and flavor of an Enrico's coconut macaroon and I yearn for so much more.

A quick history: coconut macaroons are closely related to macarons or almond macaroons, which are made from egg whites and almond paste.  This particular cousin of the original macaron was adopted by the Italian Jews because it had no chemical leavening or flour, making it an ideal treat for Passover.  From there, it made it's way around Europe, but ultimately, this treat is most popular in the US and UK as they are much easier to make than macarons and far more sturdy.  For more information on the history of macaroons, macarons and meringue-style cookies, visit thenibble.com. 

But now, on to heavenly buttery, coconut-ty, super-delicious, Sugar Lovin Macaroons.  This recipe is incredibly easy and yields a subtly complex flavor that is sure to satisfy any coconut lover.

Ingredients:
1/2 cup Salted butter, softened
1/2 cup Sugar
3 Egg whites
1/2 tsp Vanilla extract
1/2 tsp Coconut extract
1/4 cup Flour
4 cups Flaked, sweetened coconut

Method:
1. Preheat oven to 350 degrees F.  Grease and flour cookie sheets, set aside.  In bowl of mixer, beat butter and sugar on medium until light and fluffy.  Add in egg whites, beat until pale and well mixed, scraping down the bowl as necessary.

Sugar & butter

Sugar, butter, egg whites and extracts

2. Add in extracts, mix well.  Add in flour and coconut, mix until well blended and all the coconut is coated with egg and sugar mixture.  Using ice cream scoop, scoop out level portions and drop onto cookie sheet.

3.  Turn oven down to 300 degrees F and bake for 20-25 minutes or until cookies have turned golden brown.   Remove from pans, cool on wire rack.

TIP:  Serve with a dollop of Nutella and a whole almond for a take on an Almond Joy candy bar.