Sunday, February 26, 2012

Apple Banana Muffins and a giveaway!

Move over, blueberry crumb muffins, because there's a new favourite muffin around here-- apple banana muffins.
This is one of those 'forever a bookmark but never a muffin' recipes, that finally got its chance to shine last week. And thank god, because it delivered. I've made a few attempts to write how delicious it is, but they ended up strangely creepy and erotic sounding, so just trust that they're amazing, okay? I made a few minor changes to include whole wheat flour, flax, and less sugar.

And now what you're actually here for: the giveaway!

Since I love all of you (even the ones who e-yell at me for the swears), I've decided to give away a copy of one of my favourite go-to baking books, The Williams-Sonoma Baking Book. Every recipe I've tried out of it is a winner, and I've posted about quite a few of them, so it just seems unfair not to pass on the love.

How do I enter, you ask? Here's how:

1. Leave a comment saying something. Your favourite recipe, what you'd do with the book (please no burning), a favourite post of mine-- really anything.

For extra entries:

1. Like my new Facebook page and indicate in your comment (or a new one) that you're a fan.
2. Tweet about the giveaway. Something like "I just entered to win the Williams-Sonoma Baking Book from @leannebakes". Again, leave a comment letting me know you did.
3. Share with you friends! Sharing is caring, so comment if you passed along.

Contest closes March 12th, 2012, and is open to residents of Canada and the US. Good luck!

Apple Banana Muffins
adapted from Crepes of Wrath

For the apples:
2 tablespoons unsalted butter
2 tablespoons firmly packed dark or golden brown sugar
3 apples (any type), peeled and shredded (with a grater)
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

For the banana bread:
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup milled flax seeds (whole will suffice)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
2/3 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 1/4 cups very ripe mashed bananas (2 to 3)

1. Position a rack in the center of your oven and preheat the oven to 350°F. Spray 24 muffin tins (feel free to half this recipe for less).

2. Preheat a medium skillet over medium-high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and sauté until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.

3. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.

5. In a small bowl, combine the lemon juice and vanilla.

6. Add the flour mixture to the butter mixture in three batches, alternating with the lemon juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.

7. Pour the batter into the prepared muffin tins. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden. Allow to cool in the pan before removing.


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