Season 7 of Martha Bakes
premieres Nov. 3 on KCTS 9, and the food history geek in me is excited that each new episode will feature recipes from a different region of the U.S. I am especially curious to see the Boston Brown Bread she makes in a can, and of course the entire Pacific Northwest episode.
Prepare yourself with my apple muffin recipe, and with this post on Martha’s personal blog
and her Facebook Live video
from behind the scenes. There isn’t an episode of Martha Bakes that I haven’t learned something from, whether on food history or an efficient technique. It makes sense for Martha Stewart — foremost an educator — to be on PBS, and she hints of an upcoming Martha Bakes book in her chat.
Apple season and baking season go together — and both are in full-swing. What better to bake with than Washington apples? Get out to a U-pick farm or farmers’ market; or if you’re interested in reducing food waste, check out this open source map of fruit trees in your area at FallingFruit.org
I made my apple muffins in a six-cup, jumbo-muffin pan — a convenient size if you don’t want to make a big batch. It makes nice, big muffins that have a great texture, almost like quick bread or teacake. A loaf pan will also work.
These muffins taste just as delicious with peaches, nectarines or pears along with different combinations of spices, seeds or nuts.
Apple Muffins with Chia Seeds and Almonds
- 1 stick unsalted butter, softened
- 2 large eggs, room temperature
- 4 tablespoons milk, room temperature
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unrefined cane sugar
- 1/4 cup dark brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3 teaspoons chia seeds
- 1 large cooking apple, diced, and optionally a few slices to top (I used a Fuji apple)
- Slivered almonds and sanding sugar to top
1. Preheat the oven to 350 F.
2. Beat butter and sugar until light and fluffy.
3. Whisk flours, salt and baking powder in a separate bowl and set aside.
3. Gently whisk eggs, milk, spices and chia seeds into the butter mix.
4. Add the flours, salt and baking powder mixture and incorporate well.
5. Stir in the diced apples.
6. Spoon the batter evenly into a greased or lined six-cup muffin pan or loaf pan.
7. Top with reserved apple slices, slivered almonds and sanding sugar.
8. Bake for about 25 minutes until the tops are browned and a toothpick comes out clean.
9. Cool in the pan for a few minutes, then transfer onto a rack until completely cool. Serve at room temperature the same day, or store covered in refrigerator for up to a couple of days.
Yield: Six large muffins.