January, you are testing me.
I know you are, you heathen. I've been working like mad and anxiously waiting to make use of my vacation days, which seem to be moving further and further away from me on a daily basis. Ugh. I'm still trying to fit in all the workouts, all the hanging out with friends, and all the sitting on the couch and catching up with my DVR. It's not really working out for me, in case you were wondering. What would also help me is if I hadn't had to re-write this post 3 times. No, but really, 3 times! I'm rising above this. Rising. Above.
But guess what, all those complaints are not what this post is actually about. This post is about my love of breakfast and how I only want to eat breakfast items all day long. At least until tomorrow. Then I'll want to eat all the Panera broccoli and cheddar soup all day long because that stuff is like crack.
Today though, I'm working on my breakfast game. I'm hunkering down and bringing you these apple muffins. Can you see how I'm making sure you have your daily servings of fruit? You're welcome. Just don't think about the sugar that goes into this. Treat yo'self! Now, I ended up making these muffins with 2 cups of sugar because I like 'em sweet, but if you want more of a muffin-muffin (as opposed to just a "muffin"? What am I even saying?) then you can use 1 1/2 cups sugar. This is a judgement-free zone!
from The Hobo Kitchen
makes 18 muffins
1 1/2 - 2 cups sugar (depending on how sweet you want your muffins)
1 cup oil
1 tablespoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups peeled, cored, diced apples (2-3 apples)
extra brown sugar for topping (~ 1/2 cup)
1) Preheat oven to 350 degrees F. Line muffin tins with paper liners.
2) In a large bowl, combine the sugar, eggs, oil, and vanilla until incorporated.
3) In another large bowl, stir together the flour, baking soda, salt, and cinnamon.
4) Stir the dry ingredients into the wet ingredients. Mix together until fully incorporated. The batter will be thick.
5) Fold in the diced apples.
6) Fill the muffin tins about 3/4 of the way full. Sprinkle the extra brown sugar on top of the muffins.
7) Bake for 20-24 minutes. Serve warm.