It seems I'm an apron sort of person. All told, I've spent a few years of my life wearing an apron. Granted, most of the aprons I wear aren't anything to brag about; baker's whites, and the current motley assortment that my co-worker provides.
At home, though, I now have a few beauties to choose from when I get the urge to don the apron. Both of them have their own personalities which cater to a variety of occassions. I have set aside a little corner of my home
to display the aprons when not in use. This pattern is Kwik Sew #3396. I also have a couple other patterns I want to try, as well (see below!). I like the idea of having a variety of aprons at the ready if a guest feels like joining me in the kitchen. The kids need their own aprons, as well, so I think I'll be in the business of sewing aprons for a while.
As if you need any further reason to make an apron for yourself, or to use the one you already own, I have perfected the apple muffin recipe; now named, Apple Pie Muffins, as that is what they taste like to me. Please try them and let me know what you think! (Click on link below)
Pssst! Look at the vintage apron pattern I found on ebay! Love the Red/Pink one!
Apple Pie Muffins
Muffin Batter:
1 C. unsalted butter, softened
2 T. canola oil
1/2 C. light brown sugar
1/2 C. granulated sugar
3 large eggs, at room temp.
2 tsp. pure vanilla extract
2 1/2 C. all-purpose flour
1 C. whole-wheat flour
1 T. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/8 tsp. ground mace
1 1/2 tsp. salt
1 C. whole milk (or mix 2% with half & half)
4 Fuji apples, peeled, cored, and cut into 1/2-inch chunks (about 3 C.)
Topping:
1 1/2 C. all-purpose flour
1/2 C. brown sugar
1/2 C. granulated sugar
1 1/2 tsp. cinnamon
1/8 tsp. ground mace
1/4 tsp. salt
6 T. cold butter, cut into 1/2-inch cubes
Method: Preheat oven to 350 degrees. Spray a 24 muffin cups with vegetable oil spray or line with paper liners.
Crumb Topping: Place ingredients for crumb topping in mixer bowl and with paddle attachment and mixer on low speed, cut in butter, until mixture resembles coarse crumbs. Or by hand, place ingredients in bowl and with fork or fingers, cut butter into mixture until it forms coarse crumbs. Remove from bowl and set aside.
Muffin Batter: Clean out mixer bowl and add butter, canola oil, and both sugars in bowl and mix on low speed for 5 minutes. Scrape down sides of bowl. Stir together eggs and vanilla in separate bowl and add them to the butter mixture. Mix until combined. In another bowl stir together the dry ingredients. Add one-third of dry ingredients to butter mixture and mix on low speed until completely incorporated. Add 1/2 C. of milk and combine. Scrape down the bowl and alternate between milk and dry ingredients, ending with dry ingredients. Mix on medium speed for 30 seconds. Remove bowl from mixer and stir in apple chunks.
Pour batter into muffin cups and fill the cups 3/4 full. Spoon a spoon-ful of crumb topping onto each muffin. Bake in the oven for 15 minutes and then rotate. Bake for another 20 minutes or until a toothpick comes out clean. Cool for 5 -10 minutes before trying to remove from cups.
These muffins will freeze for up to 2 months. Warm frozen muffins in the oven at 325 degrees for 5 minutes or so.
Makes 24 small muffins.
