I should be talking about muffins today. That would make sense, right? Nope, that’s not how things work in my meager world; get with the program. Today I’ll be telling you all about eggs, because yesterday Eggland’s Best contacted me in regards to my Pumpkin Deviled Eggs recipe. Picture me jumping up and down overjoyed beyond belief. Well, in reality I was at work, so picture me silently chair dancing in my cubicle, because sometimes you have to squelch your emotions in the name of professionalism.
Short story even shorter, you can now find my recipe featured here on Eggland’s Best website. I also now have an outlet for all of my future “eggventures.” Oh yes, that means I’m one step closer to fulfilling my dream of one day having my very own deviled egg cookbook. A simple and odd dream you say, but I say a dream well worth having. Don’t ever knock a girls dream no matter how odd it may seem.
There are not many companies that I would even deem worthy to consider putting my faith in, yet alone recommend to fellow bakers, but Eggland’s Best is pretty high up there on my “Heck yes, I love this product!” list. Until I have chickens running around in my backyard, these eggs are the best quality available to me, and they make an immense difference in my kitchen endeavors. When you use the best ingredients available, your food will show the difference. Don’t believe me. Test it out. Perhaps you could start with this fall muffin recipe, because at some point I should actually speak about muffins, right?
- 1 Cup Unsalted Butter, Room Temperature
- 1 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar, Packed
- 2 Eggs, Room Temperature
- 2 Tablespoons Vanilla Extract
- 2 Tablespoons Heavy Whipping Cream
- 2 Tablespoons Apple Brandy
- 3 Cups All-Purpose Flour
- 1 Teaspoon Kosher Salt
- 1 1/2 Teaspoons Baking Soda
- 2 Teaspoons Ground Cinnamon
- 3 Apples, Peeled, Cored, and Chopped
- Demerara Sugar
- Preheat oven to 350 degrees.
- Line muffin tins with paper liners; set aside.
- On medium speed, cream the butter and sugars together for 3 minutes.
- Add one egg at a time, and mix until well combined.
- Add the vanilla, cream, and brandy; mix for 1 minute.
- In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon.
- On low speed, slowly add the flour mixture to the butter mixture; mix until just combined.
- Fold the chopped apples into the muffin batter.
- Fill each paper lined muffin cup almost to the rim with batter, sprinkle with demerara sugar, and then bake for 22 minutes.
- Remove the muffins from the tin and cool on a baking rack before storing in an airtight container.
- Be sure to scrape your mixing bowl down frequently. The muffin batter will be extremely thick.
- Use baking apples in this recipe. Granny Smith, Braeburn, and Cortland apples would all be perfect in this muffin.
- Demerara sugar is course raw sugar, which is brown in color. You should sprinkle approximately 1/4-teaspoon of it on top of each muffin before baking. If you do not have demerara sugar, use light brown sugar instead.
- This recipe will yield between 18 and 22 muffins, depending on how big you make your muffins and the size of the apples you use.
- Dust the muffins with powdered sugar before serving.
- Add a pinch of ground cloves or nutmeg to the muffin batter.
Come Join Us in the Kitchen!
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