Woke up to more than a dusting of snow covering the Seattle cityscape. Inevitably there was a snow day. Freezing temps are not the norm here. The afternoon forecast promised rain in the early afternoon. Without much ado the house emptied as fast as people could find and pull on the necessary snow gear to survive a morning of sledding.
We returned to the house flush with cold and hunger. Not much breakfast was eaten in push to get out to the snowy hills. The situation called for hot chocolate and muffins.
Adapted from Rachel Allen’s Rachel’s Favorite Foods
- AP Flour 370g
- Whole wheat flour 110g
- Cane sugar 220g
- Baking Soda 2 1/2 t
- Salt 1/2 t
- Cardamom 1/2 t
- Eggs 2
- Half and half 500mL
- Olive oil 120mL
- Raisins 4oz
- Dried Cranberry 8oz
- Apples 2, peeled, cored, small dice
- Vanilla paste 1 t
Preheat the oven to 350˚F. Line your muffin tin beforehand.
Sift and combine the dry ingredients. Add the dried fruit. Rub in throughly to separate the fruit coating the pieces in flour. In a separate bowl combine the wet ingredients (half and half, egg, olive oil, and vanilla paste). Add the wet ingredients to the dry. Fold together with gentle but firm movements. Add the peeled, diced apple before the muffin mix is a cohesive mass.
Scoop into the prepared muffin cups. Bake for 117-20 minutes until golden brown. Allow the muffins to cool a few minutes before moving them to a wire rack. Serve with coffee, tea, or the aforementioned hot chocolate.