Fall is in the air and the apples are heavy on the tree. For our family, that means all kinds of wonderful apple delicacies.
This morning, the children where behaving as though their throats had been cut, so I set about making Bouchons for their breakfast. Bouchons are nothing more than oddly shaped quick breads that can be baked in muffin pans quite nicely. Bouchons are small in diameter and rather tall, requiring a special baking pan. Not owning a bouchon mold, I just put my batter into a humble muffin tin and call it good.
This recipe just screams fall. With apples, nutmeg and cinnamon how could you possibly go wrong?
Apple Cinnamon Bouchons
1 T butter, melted
1 large apple, diced
1 3/4 C flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. fresh ground nutmeg (can use powdered)
1/2 tsp. cinnamon
1/2 C oil
3/4 C sugar
1 large egg
3/4 C milk
1/4 C butter
1/3 C sugar
1 T cinnamon
Melt the butter in a medium skillet and add the diced apples. Saute on medium heat until tender, about 5 minutes.
In a medium bowl, combine the oil, sugar, egg and milk stir until well blended. Add the flour, baking powder, salt, nutmeg and cinnamon and stir only to combine. Fold in the apples.
Pour into greased and floured bouchon molds (or muffin tins - I use papers with mine). Bake at 350° for 15 to 20 minutes or until a toothpick comes out clean.
For the topping:
Brown the butter over medium heat in a small saucepan until golden brown and fragrant. Combine the sugar and cinnamon in a separate bowl.
Remove the bouchons (muffins) from the pan while still hot. Dip the top of the bouchon (muffin) in the butter, then into the sugar-cinnamon mixture. Serve warm.
|Sauteing the apples in butter|
|Stirring until just combined|
|Prepared muffin tin|
|Dipping the tops - Yum!|
Enjoy and have a wonderful autumn!