Bready or Not Original: Apple Butter Blueberry Muffins
Apple Butter Blueberry Muffins! Fruity flavors combine in a delicious way in this original recipe.
I love apple butter. It’s delicious, versatile stuff. I’ve found it can work as a substitute in recipes that call for things like applesauce, bananas, and pumpkin puree.
Here, the inherent spiciness in apple butter adds a lot of flavor without the need to measure out extra spices–and the thick texture creates a cakey, moist crumb.
The fresh blueberries throughout are like flavor bombs, introducing a different kind of sweetness in contrast.
Do note that this recipe makes 24 muffins. It saves a lot of time if you have two pans, but this recipe could certainly be done with one. Make sure you have paper liners, though. There’s no sadness like my-muffin-is-stuck-in-the-pan sadness.
Bready or Not Original: Apple Butter Blueberry Muffins
Equipment
- muffin liners
- 2 muffin pans
Ingredients
- 1 cup fresh blueberries
- 2 cups all-purpose flour plus extra
- 1 cup white sugar
- 1/2 cup light brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon heaping
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups apple butter
- 3/4 cup coconut oil liquid
Instructions
- Preheat oven at 425-degrees. Place muffin liners in two 12-count pans and apply a heavy dose of nonstick spray. Set aside.
- Wash and sort through blueberries, picking out stems or mushy berries. Pat dry. Place in a bowl. Add a tablespoon or so of flour and gently stir to coat berries. This will prevent them from sinking in the batter.
- In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a big mixing bowl, beat together the eggs, vanilla, apple butter, and coconut oil. Gradually pour in the dry ingredients, scraping bottom several times, until everything is just incorporated. Carefully fold in the blueberries.
- Scoop batter into prepared liners, filling each no more than 3/4 full.
- Bake for 5 minutes at 425-degrees. Don't open oven door. Lower temperature to 375-degrees and bake for an additional 16 to 18 minutes, until middle muffins pass the toothpick test.
- Remove pans from oven. Immediately (and carefully) use a fork to pry out each muffin. Keeping them in liners, set on rack to completely cool.
- Once cooled, pack in sealed containers. If freezing muffins, remove liners first.
OM NOM NOM!
Out today: Chicken Soup for the Soul: The Magic of Cats
Hooray for release day! Chicken Soup for the Soul: The Magic of Cats is out now, and it features my story “A Letter to Bubba’s First Family.” It’s about our ginger trickster, Finn, who went by the name Bubba in his previous life. His previous family loved him a lot and they were heartbroken to leave him at the shelter. (Included in his adoption was a tall cat tree and his beloved plush green snake–a snake that he still loves and cuddles with after two years with us, as shown in this picture.) This story is a letter to his old family, and I really, really hope they see it and take comfort in that we love and adore him.
This book can be bought wherever books are sold, including Barnes & Noble and Amazon.
We adopted Finn–and our cats Luke and Kylo–at Sun Cities 4 Paws, an all-cat shelter on the west side of Phoenix. Like many charities, they are struggling right now. If you live in the area and need a cat, please check them out. They have cats of all ages in their shelter and have some available at a local PetSmart, too. They take donations of cat supplies or cash. Their thrift shop is a major source of income, too, so if you’re in the area, drop off donations or shop there.
Read MoreOut tomorrow: The Book of Dragons
Tomorrow, The Book of Dragons will be released worldwide. This is a hardcover masterpiece edited by Jonathan Strahan, fully illustrated by Rovina Cai. It includes my poem “I Make Myself a Dragon.” It is a poem that is both angry and hopeful, and it’s even more relevant now than when I wrote it last year. I somehow infiltrated this anthology that reads like a modern who’s-who of genre masters. Here’s the back copy:
Here there be dragons . . .
From China to Europe, Africa to North America, dragons have long captured our imagination in myth and legend. Whether they are rampaging beasts awaiting a brave hero to slay or benevolent sages who have much to teach humanity, dragons are intrinsically connected to stories of creation, adventure, and struggle beloved for generations.
Bringing together nearly thirty stories and poems from some of the greatest science fiction and fantasy writers working today— Garth Nix, Scott Lynch, R.F. Kuang, Ann Leckie & Rachel Swirsky, Daniel Abraham, Peter S. Beagle, Beth Cato, Zen Cho, C. S. E Cooney, Aliette de Bodard, Kate Elliott, Theodora Goss, Ellen Klages, Ken Liu, Patricia A McKillip, K. J. Parker, Kelly Robson, Michael Swanwick, Jo Walton, Elle Katharine White, Jane Yolen, Kelly Barnhill, Brooke Bolander, Sarah Gailey, and J. Y. Yang—and illustrated by award-nominated artist Rovina Cai with black-and-white line drawings specific to each entry throughout, this extraordinary collection vividly breathes fire and life into one of our most captivating and feared magical creatures as never before and is sure to become a treasured keepsake for fans of fantasy, science fiction, and fairy tales.
Find it wherever books are sold. I encourage you to support indie shops through individual stores or at Bookshop, or go through Barnes & Noble or Amazon.
#SFWAPro
Read MoreBready or Not Original: Scottish Oatcakes
These Scottish Oatcakes are like a thick, wholesome, chewy cracker, and they are the perfect platform for cheese and charcuterie.
When I was on my UK trip last year, I made a pilgrimage to the Victoria Street location of I.J. Mellis Cheesemongers. Oh, bliss! I bought stuff for a personal picnic: cheeses I could never find in America, plus port chutney and Scottish oatcakes.
I loved everything. The oatcakes, basic as they were, really impressed me. They were oaty and fresh with a tiny hint of salt, and were ideal platforms for the cheese and chutney.
Upon getting home, I found no acceptable imported options for oatcakes, so I resolved to make them myself. I didn’t want to use processed flour or sugar. In the end, I ended up finagling my own recipe.
These oatcakes are basic and wholesome, and delicious in their simplicity. Get the consistency right, and these oatcakes are durable enough to handle smears of a soft-ripened cheese or cream cheese, and won’t crumble when you bite in.
Store these oatcakes for days at room temperature, or freeze them for ages. By ages, I mean as long as six months. That’s right, I forget I had some tucked in my freezer, and lo and behold they were fine half a year later.
Pair oatcakes with cheese, sausage, and mayhap a nip of scotch.
Bready or Not Original: Scottish Oatcakes
Equipment
- food processor
- large cookie sheet
- cookie cutter
Ingredients
- 2 1/2 cups old fashioned oats
- 2 Tablespoons unsalted butter
- 1 teaspoon sea salt
- 1/2 cup hot water
Instructions
- Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
- Place oats in a food processor and chop on HIGH for about 15 seconds, long enough to make them slightly less coarse.
- Melt butter in a large bowl. Pour oats into the bowl. Stir to coat. Sprinkle salt over the top, then pour in water. Stir again to form a stiff dough that is just cohesive. If the mix won't come together, add more water in small increments.
- Sprinkle flour (gluten-free flour, if necessary) on an even stretch of counter. Use palms of hands or a rolling pins to press oats into a flat, cohesive layer. Note that the oatcakes will not expand or grow when baking. Use a round cookie cutter to slice into discs.
- Bake for 10 minutes. Use a spatula to gently flip them over. Bake for another 7 to 10 minutes. Let cool, then pack into sealed container.
- Store at room temperature. Oatcakes can also be frozen, with wax paper or parchment between the layers, for as long as six months, and thaw quickly.
OM NOM NOM!
StoryBundle includes 12 books (including mine) for $15!
Here’s how easy this is: pay at least $15. If you can, throw in a few more bucks to support authors. Get 12 ebooks, no DRM. Your summer reading is set! The theme is Crossing the Veil, so expect transferred souls, ghosts, and all kinds of supernatural goodness.
This deal won’t be available for long.
#SFWAPro
Read MoreBready or Not Original: Apple Cinnamon Loaf Cake
This Apple Cinnamon Loaf Cake is tender and delicious, perfect for breakfast, snack, or dessert.
This loaf cake is a lot like my small casserole-sized Easy Apple Cinnamon Cake. If you like one, you’ll like the other!
My husband, see, looooves apple pie and apple cake. Apples in baked goods, period. And yes, he loved this loaf cake.
One of the great things about this recipe is that this loaf kept for about a week, all wrapped up and stored in a safe place at room temperature.
(In my house, that means tucked inside my stainless steel breadbox, as otherwise my cats would tear their way inside the plastic wrap. Because my cats are weird.)
Bready or Not Original: Apple Cinnamon Loaf Cake
Equipment
- 9x5 loaf pan
Ingredients
- 2 medium apples such as Gala, peeled, cored, and chopped
- 1/3 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 2/3 cup white sugar
- 1/2 cup applesauce
- 2 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoons salt
- 1/2 cup milk or half & half
Instructions
- Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
- Prepare apples. Add brown sugar and cinnamon to bowl and toss with chopped apples to coat.
- In a big bowl, mix white sugar and applesauce until smooth and creamy. Add eggs one at a time, then the vanilla extract.
- In another small bowl, stir together the flour, baking powder, and salt. Gradually stir this into the egg mixture, followed by the milk.
- Spoon about half of the batter into the prepared pan. Layer about half of the apples on top. Scoop the remaining batter over it, and add the rest of the apples. Pat them into the top.
- Bake for 50 to 55 minutes, until a toothpick stuck into the middle emerges clean.
- Use parchment sling to immediately lift loaf onto a rack to completely cool. Once the loaf is at room temperature, shroud in plastic wrap and store at room temperature--or freeze all or part of loaf for later.
