Chunky Apple Muffins

Hey all. I made these muffins the other day and was really happy with them. The original recipe is a Martha one (obv), but I modified it to make it better.

·      Vegetable cooking spray

·      2 medium Granny Smith apple, peeled, cored, and grated

·      1 medium Granny Smith apple, peeled, cored, and roughly chopped

·      3/4 cup sugar (brown, if you like)

·      1 cup all-purpose flour

·      1 cup whole-wheat flour

·      1/2 cup rolled oats

·      2 teaspoons baking soda

·      1/2 teaspoon plus 2 pinches salt

·      2 teaspoon ground cinnamon

·      1/4 cup chopped walnuts, toasted (omit if serving to children under 3)

·      2 large eggs

·      1 cup buttermilk, room temperature

·      1/2 cup (1 stick) unsalted butter, melted (I browned mine)

·      1 tsp vanilla extract

 Directions

1. Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside.
2. Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat.Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full. Bake until muffins are brown around edges and spring back when touched, 15 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature. Muffins can be stored in an airtight container at room temperature up to 2 days.

Read more at Marthastewart.com: Chunky Apple Muffins - Martha Stewart Recipes

Curried Potato Salad

Serves 10 to 12

• 3 pounds baby white potatoes, scrubbed
• 1 tablespoon plus 1 teaspoon salt
• 2 tablespoons white-wine vinegar
• 5 large eggs
• 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
• 3 tablespoons curry powder
• 1 medium onion, thinly sliced into slivers
• 1/4 cup fresh cilantro, finely chopped

Directions

1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.
2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.
3. Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.

Read more at Marthastewart.com: Curried Potato Salad - Martha Stewart Recipes