The very hungry grad students have been, of late, very remiss grad students. While the blog has suffered, our stomachs have not, and we’ll try to bring the site up to date with our most recent cooking experiments sometime in the near future.
I’ve made these whole wheat apple muffins from smitten kitchen twice, and I can’t recommend them highly enough. I brought the first batch as breakfast for my law school car pool (a group of us have joined forces to make sure we get to our 8:30 a.m. class on time), and made the second batch for an Environmental Law Society Bake Sale (benefiting the NRDC and Friends of the Chicago River).
Music: Eddie Vedder (mostly this soundtrack)
Lessons learned: Muffins and tea make even the earliest of classes bearable.
Whole Wheat Apple Muffins, from smitten kitchen
Click here for smitten kitchen’s Whole Wheat Apple Muffin recipe.*
*I used plain yogurt instead of buttermilk because I had some on hand (thanks for the yogurt maker, Mom!), and I chose Granny Smith apples since they’re a bit tarter. I also put plenty of brown sugar on top, which crystallized well, and the muffins kept for several days.
Additional note: I wasn’t sure if the recipe called for buttering and flouring the paper muffin cups, but it seemed to; I did, and the muffins turned out well.