So much for fall. I live in Louisiana, and either the weather powers that be did not get the “it’s fall y’all” memo or the barometric pressure has a rotten sense of humor. The weather did tease us last week with a mere hint of crisp air and turning leaves. This week however, it is hot as hot sauce down here in the deep south. Hot and humid Louisiana weather with no sign of fall in sight times call for a little improvising. If the weather won’t cooperate with my fall fest at least this recipe for Carrot Cake and Apple Muffins will!
Now we all know cinnamon and apples evoke thoughts of fall through taste and smell. Beginning with that thought, I took an inventory of available ingredients in the cupboards of the Places In The Home test kitchen.
I also took an inventory of how much time I had before game time, realizing a part homemade, part not so homemade recipe was called for. Hello, Carrot Cake and Apple Muffins- a new taste of fall favorite recipe and crowd-pleaser.
Carrot Cake and Apple Muffins
carrot cake mix
½ cup flour
½ teaspoon kosher salt
2 teaspoons cinnamon
½ teaspoon allspice
1 cup milk
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup apples, peeled and chopped
¼ cup brown sugar
1 15 ounce can fried apples with cinnamon, pureed
Preheat oven to 350°. Grease or spray bottoms of muffin cups or line with baking cups.
In a medium bowl, whisk together cake mix, flour and kosher salt. Set aside.
In a small bowl, mix together the chopped apples, brown sugar, 1 teaspoon cinnamon and allspice.
Place fried apples in food processor and puree until smooth. Reserve ¼ cup of pureed apples for muffin mixture. Add 1 teaspoon cinnamon to remaining processed apples and gently stir. Allow mixture to sit at room temperature while completing recipe and baking muffins. The apples and cinnamon marry together and wow!
Add oil, eggs, one at a time, and milk to dry ingredients, stirring well. Stir in the vanilla, chopped apples and ¼ cup of the pureed fried apples, gently combining all together.
Pour batter into the prepared muffin pan, filling each cup about two-thirds full. Bake 20 minutes or until knife inserted in center of muffin comes out clean. Serve warm with fried apple puree. Makes 18 muffins.