I don't know if it was Ellie over at Almost Bourdain or Little Teachow at The Little Teachow who inspired me, but I like the idea of revisiting some of the early recipes I put up on the blog.
These mind-blowing Dutch Apple Muffins were one of my first posts. My in-laws were visiting, and I remember thinking that now I had a blog I should try to make something out of the many magazines and cookbooks I had on my shelves but never cooked from. We were oohing and aahing over the muffins, and I was excited to share them here.
I just made them again today, this time for my daughter and her friends who slept over for Halloween.
The muffins were just as delicious as before, but what a difference a few months makes in terms of photography. This is my original photo for the story:
Definitely not worthy of food blog galleries like Tastespotting and Foodgawker. Aggie of Aggie's Kitchen, my first food blog friend and mentor, told me about these sites, and I was in awe of not only the great food but the terrific photography that made you want to dive right into the pictures, fork in hand.
After a lot of rejection, my Filipino chicken adobo picture was approved by Tastespotting. My first picture! I was walking on air the whole next day.
To any of my fellow food bloggers, does this sound familiar?
It seems a little silly, but I'm still happy when my submissions get accepted. Unlike the photos of my more talented blogger friends, my pictures still get rejected for over- or under-exposure, unflattering composition, or blurriness. That's okay. I can always try again.
I hope you will try these muffins. They are OMG delicious!
These muffins are from Cook's Country Magazine, my favorite cooking magazine. Contributed by a reader, Donna Bardocz of Howell, MI, this recipe won the grand prize for the magazine's muffin contest. They will knock your socks off. A little sweet, savory, and tart, these muffins are perfect to serve or bring to brunch. The thinly sliced apples and the glaze which caramelizes on top during the last few minutes of cooking are what take these muffins over the top.
Dutch Apple Muffins
from Cook's Country Magazine
(click here for printable recipe)
2 cups flour
1/2 cup sugar
1 tbs. baking powder
1 tsp. salt
6 tbs. cold unsalted butter, cut into small pieces
8 oz. cheddar cheese (buy shredded in package) or cut into 1/2 inch pieces
1 large egg
3/4 cup milk
2-3 apples (Macoun, Jonagold, Cortland, Empire or Granny Smith)
1/3 cup sugar
2 tbs. water
2 tbs. unsalted butter
1 tbs. lemon juice
1/2 tsp. ground cinnamon
Heat oven to 375 degrees. Spray non-stick muffin tins (12 muffins worth) with Pam.
Whisk egg and milk in the measuring cup.
In food processor, pulse flour, sugar, baking powder, cold butter, salt, and cheese until it resembles coarse meal. Pour in liquid and pulse until just combined.
Spoon batter evenly into muffin tins.
Core and peel apples, slicing thinly (use a mandoline if you want it uniform). Arrange apples in fan pattern on top, pressing down slightly. Bake 15 minutes, until edges are golden.
While muffins are baking, heat together glaze ingredients until the sugar dissolves. When the muffins have finished their 15 minutes, generously brush muffins with the glaze. Let cook another 10 minutes or until an inserted toothpick comes out clean. Cool for a few minutes and then transfer to a rack to cool a few more minutes. Enjoy.