Honey Caramel Apple Muffins
Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger
Watch the SHORTCUTS version of this recipe!
Back to school always heralds the Yom Tov season and the special foods that come along with each holiday. In preparation for Rosh Hashanah I wanted to try to combine apple and honey in a creative way. With a little trial and error the honey caramel apple muffin was born along with a whole new way to “dip the apple in the honey…”
Yields 14 muffins
- 1 Granny Smith apple peeled and diced
- cup pareve caramel cream
- 1⁄2 cup pareve milk
- 1 tsp vinegar
- 2 eggs
- 3 Tbsp oil
- 1⁄4 cup sugar
- 3⁄4 cup honey
- 1⁄2 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1⁄4 tsp salt
PREPARATION
Preheat oven to 350°F (180°C).
In a small bowl toss diced apple with pareve caramel cream. Set aside. Measure ½ cup pareve milk and vinegar in a small bowl and let stand for 5 minutes. In a large bowl whisk eggs and oil together until light and frothy. Add sugar and honey and whisk until smooth. Add pareve milk mixture and vanilla. Add flour baking powder and salt and mix until completely smooth. Grease and flour 14 muffin cavities or line with muffin liners. In each cavity layer 1 Tbsp muffin batter 1 tsp apple-caramel mixture and 1 Tbsp muffin batter. Bake for 25–30 minutes.
Tip These muffins freeze beautifully
(Originally featured in Family Table, Issue 557)
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