Shaved Apple Rum Muffins

Shaved Apple Rum Muffins

Shaved Apple Rum Muffins

I’ve been wanting to try this for a long time. I was curious to see the difference shaving the apples it would make in the recipe. I had originally been planning on making a pie, but shaving apples DOES take a long time and I think it is probably a bit unrealistic to ask someone to do that. If you can’t seem to get all the apple bits shaved off that’s okay. Just keep the last bits around the core to eat as a snack while they’re baking. That’s what we call the best of both worlds. I love the way the apple seemed to melt into the dough in these muffins. They fit in so well! I’m not sure I’ll be shaving all my apples in all my recipes any time soon…it takes longer for sure and I am impatient. Every once in a while this would be fun though. Give it a try yourself and see what you think. If you have kids who can use a peeler you could always set them up with some apples at the kitchen table. Also, you probably won’t want to use real rum if you’ve got kids, in which case a sprinkling of rum extract should work just fine, or even some orange juice.

Shaved Apple Rum Muffins
2-3 apples, peeled
1/2 cup spiced rum
1 1/2 cups sugar
2 eggs
1 cup olive oil
1 tablespoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
for topping:
brown sugar, optional

1. Using a peeler, peel the apples into apple shavings in a medium mixing bowl.
2. Pour the spiced rum over the apple shavings and let it sit for at least 40 minutes, turning the apple shavings occasionally to coat evenly.
3. Preheat the oven to 350 F.
4. Cream the sugar, eggs, vanilla and oil together in a large mixing bowl.
5. In another bowl, add the flour, salt, baking soda, and cinnamon, stirring thoroughly to mix.
6. Add the dry ingredients to the wet ingredients and mix well till all ingredients are incorporated.
7. Add the apple shavings and the rum. Mix well. If the mixture is not quite thin enough you can add a dash of milk or a little bit of extra rum. Be careful not to add too much.
8. Place muffin sleeves into a muffin pan and fill them 3/4 of the way full with the muffin batter.
9. Top with brown sugar and place in the oven.
10. Bake 20-25 minutes or till muffins are cooked through (test with a toothpick) and golden brown on top.
11. Take the muffins from the tins and let them cool on a wire rack.


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