I've decided that the apple is the ultimate fruit.
Your opinion may differ, but hear me out.
The apple can be used in savory applications (hello, pork!) as well as sweet ones. It's perfect for condiments, salads, breads and muffins, and heck, even garnishes. What other fruit can say all that?
The cherry? Perhaps, but you have to deal with those stinkin' pits. I love berries and find them the easiest fruits (or seeds) with which to work, but, like bananas, they don't usually slide so seamlessly into entrees. In contrast, dates and figs don't necessarily shine in desserts. Your citrus usually has to be peeled, which I find to be a hassle. There's no way around it--the apple is king (or queen)(queeng?)!
|I am a lazy bum.|
And what luck--the spherical stunners are in season! I made some muffins, which I'll admit required a bit of prep in chopping the apples, but hey--at least they didn't have to be peeled. That's a fiber bonus, folks. The chunks of pome lent moistness and lots of great flavor, and in combination with the crunchy pecans, created a very tasty morning treat.
And hey--if you have an argument for a superior fruit, I'd love to hear it!
**There's still some time left to enter my cookie giveaway. Don't miss your chance!
Almighty Apple Pecan Muffins
(kinda sorta based on this recipe)
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, at room temperature
1 cup sugar
1 large egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla
2 large apples, cored, and coarsely chopped
1 cup pecans, chopped
Preheat the oven to 425°F. Grease and flour or line 12 muffin cups and set aside.
Mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the sugar. Beat until fluffy. Add the egg and mix well. Mix in the buttermilk and vanilla gently. Stir in the dry ingredients and fold in the apple chunks and pecans.
Divide the batter evenly among the prepared muffin cups, sprinkling the tops with cinnamon sugar. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.