|Not knowing if he's a muffin, a cup cake,|
or a "muffin cake", was deeply
confusing for Charlie the Muffin Thing.
I have nothing against the idea of making them healthier. It's just that these sort of choices have a tendency to make the muffin small, hard, dry, tasteless, and with the mouth feel of a rolled-up sock. Which become even worse when refrigerated and cold. Other muffin turn-offs include when it has chocolate chips or other ingredients that are too sweet. When it has "special" ingredients that just shouldn't be in a muffin; like zucchini. Or ingredients that are traditional for muffins, but just taste awful anyway; ie. bran.
|Apple version with cinammon crumb |
topping; regular and shallow size.
Yes, they're as delicious as they look.
2 - 3 pears, peeled (Substitution: Apples)
1/2 c white sugar
1 egg, lightly beaten
1/3 cup butter or a good (not-partially-hydrogenated) margarine (Substitution: Healthy, high quality, flavourless vegetable oil)
1 1/2 cups all-purpose flour (Substitution: 1 c a-p flour, 1/2c whole wheat flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 t to 1/2 teaspoon salt
1/3 cup packed brown sugar
1 t vanilla (Substitution: 1/4 t ground cinnamon)
2 tablespoons all-purpose flour
1 tablespoon butter
|Pear fruit mixture after processing|
|Brown sugar/vanilla topping mix|
|Charlie the Muffin Thing, plus wife |
and four chidren: The Eartly Years.