Before 18 Rabbits existed, I baked and delivered scones and muffins to cafes throughout San Francisco. Not particularly a morning person, I decided to package the granola I made for local markets and make the pastries at home instead, thus, the genesis of 18 Rabbits.
These Apple Pecan muffins are made from our handpicked Sebastopol heirloom apples. I also vary up the sugar by using all unrefined organic - coconut and cane.
Recipe:
DRY
2 cups AP flour
2 t cinnamon
1 1/2 t baking powder
1 t salt
WET
3 eggs, large
1 cup buttermilk
1/2 cup sugar or unrefined organic cane sugar
1/2 cup brown sugar or organic coconut sugar
6 T. melted butter
2 medium apples, peeled, seeded, cored and chopped into 1/4″ cubes
1/3 cup pecans, chopped into medium pieces
INSTRUCTIONS:
Mix dry ingredients in a bowl. Add chopped apples to dry bowl. Mix wet ingredients into a separate bowl. Mix the two together just until incorporated and mix in butter and pecans gently. Scoop into muffin tins filled with muffin cups.
Bake 350 degrees F for 16-22 minutes (depending on size of muffins) until tops spring back quickly.
Makes 9 Texas size muffins (smaller than Jumbo but bigger than regular) or 12 regular.
