You’re onto something…there’s definitely, for me anyway, something about morning foods and devoting a little time to something special. I think we’re all just so done with gooey, major holiday desserts, so it’s a bit of an excuse to bake again. These look lovely.
Ah! Elena! So excited you found me here. Last night was really lovely and you both were great. Hopefully we will run into each other again soon! (and hopefully when that happens there will again be olive oil ice cream delivered to the table!)
Elizabeth- Thanks for the nice message- I am glad you found me!
Kit- My batter wasn’t very, very liquidy but I was able to get 18 muffins. The original recipe seems to be written for a muffin tin that holds a cup of batter per muffin, which I don’t have. Mine are smaller. So, I am guessing that is why we are ending up with extra batter? But I didn’t view that as a problem since it just meant more muffins. Did you bake yours?
i filled one 12 muffin tin with the batter as it was, then did a second set ….added more flour (about 1/2 c), shredded unsweetened coconut (1/3 c), and raisins, and baked them all together. They all smelled amazing while baking. Original recipe was nice, a little “oily”. Second set was more cakey, very light. Both taste good, but I think i’d do something in between next time. and halve the recipe.
I think you must be right about the size of the muffin tin. It would be good if the recipe specified bec. most 12 muffin tins seem to be more like 1/2 cup capacity. thanks for the response!
I recently got this cookbook and made the coffe cake muffins, but after seeing you post about these, I had to make the apple cider ones this morning. They were great, glad this got me to make them. I definitely got way more than 12 muffins too.
This was amazing as muffins, but I think I may like it better as a sheet cake (got 12 standard muffins + 8×8 cake). Kept the cake plain this time so it could be a better excuse for breakfast, but can imagine it as a simple dessert with a cinnamon-y glaze of some sort. :)
Such a great idea, but I found when I made them that the muffins were both too egg-y (actually tasted like egg) and too oily. Batter also made closer to 24 muffins. 2 eggs should probably be enough for one batch of muffins, and maybe butter would work better, or at least reducing the oil. Would probably scale back in a few ways if I tried again.
Hi LK- Thanks for checking in! I made these again recently and didn’t encounter any of your problems. Not sure what happened. The proportions are pretty standard for a quick bread recipe. If you try a scaled down version and it is successful- let us know!
Hello! These sound lovely. Quick question: do you mean alcoholic cider or fresh pressed apple juice? I am checking as in her apple cider caramel recipe, Deb of Smitten Kitchen explains that she actually means the latter, which we just called fresh pressed apple juice or cloudy apple juice in th UK, not cider.