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Recipe: Fresh apple muffins with vanilla yogurt
Great for breakfast on the run, fresh apple muffins are packed with chopped apples. Debbie Arrington
Fall is apple season. For many households, it’s also the busiest time of the year with so many activities (and deadlines).
These apple-packed muffins make a quick breakfast treat or portable midday snack. They’re finely textured and don’t fall apart (good for when on the go). The key is finely chopping (or shredding) the fresh apple. Big chunks can create holes in the baked muffin.
It takes about two large apples for 1-1/2 cups of chopped or shredded. Choose a juicy variety such as a Red Delicious or Gala. The sweeter the apples, the sweeter the muffins.
Fresh apple muffins
Makes 12
2 cups all-purpose flour
½ cup sugar
1-1/2 tablespoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup vanilla or plain yogurt
¼ cup low-fat milk or apple juice
1 egg, lightly beaten
4 tablespoons (½ stick) butter, melted and cooled
1-1/2 cups apple, cored, peeled and finely chopped
2 tablespoons sugar
Preheat oven to 375 degrees F. Prepare muffin tin; grease or line cups. Set aside.
In a large bowl, sift together flour, sugar, baking powder, salt, cinnamon and nutmeg.
In a small bowl, mix together yogurt, milk or juice and egg. Fold in melted butter.
Make a well in the dry ingredients and pour in wet ingredients. Mix gently until batter is just blended. Fold in chopped apple.
Fill cups of prepared muffin tin about two-thirds full. Sprinkle sugar on top of batter.
Bake at 375 degrees for 30 minutes or until tops are golden and a wooden toothpick inserted near the middle comes out clean. Remove from oven and let cool in tin for 5 minutes, then remove.
Serve warm or at room temperature.
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A recipe for preparing delicious meals from the bounty of the garden.
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Garden Checklist for week of May 19
Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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