Nov 05, 2009
While I noticed that a good number of reviewers chose to chop the apples in this recipe, and while I'm sure that would be good as well, I kind of had a hunch that just as with similar recipes made with zucchini or carrots, shredding the apple would contribute to the cupcake/muffin's (they're both so similar these days!) texture. I'm so glad I followed the recipe exactly as written! Whether you call it a cupcake or a muffin, this is a nice little treat - most important, what we always look for first, they're moist. But they also have their own, unique little flavor going on, not quite banana but not quite apple, with a hint of spice. I'm also glad I preferred to keep it on the "bare naked" side, even though I was tempted to frost or glaze these. I merely topped them with some demerara sugar (aka sugar in the raw) which gave them a sparkly crunch. Growing up in Milwaukee, where the submitter says this recipe originates, I can see how these would have been a part of the great, ethnic cooking and baking traditions we have here. Very nice recipe - (love the shredded, not chopped, apples!)
—naples34102
