Grandmother Leary’s Apple Muffins

They are delicious served hot or cold with a hot cup of tea. As a young girl I remember standing on a chair at grandmother’s kitchen counter while she and Aunt Frances made her Apple Muffins. Aunt Frances was the family’s champion apple peeler. I remember the stories and laughter as we combined the ingredients and spooned the batter into the cups.  

Serves: makes 12 muffins

Ingredients:

• 1 Cup of white whole wheat flour
• 1 Cup unbleached all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 Tbl. ground cinnamon
• 8 Tbl. butter (softened)
• 1/2 Cup of granulated sugar
• 3/4 Cups brown sugar (firmly packed)
• 1 egg
• 1 1/4 Cups of buttermilk
• 2 Cups of cored, peeled and chopped apple

Directions:

Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper muffin cups.

Sift together the flours, baking powder, baking soda, salt and cinnamon and set aside.

Mix together the butter, granulated sugar and 1/4 cup of the brown sugar. (Reserve the other 1/2 Cup of brown sugar to sprinkle on top just before popping the muffins into the oven.)

Gradually add the buttermilk to the butter mixture. Stir in the flours mixture and fold in the chopped apple.

Fill the muffin cups 3/4 full of batter and sprinkle tops with the remaining brown sugar.

Bake for 25 minutes or until done. Remove the muffins from the oven and cool on a wire rack.

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While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jetted tubs and a relaxing stay before and after your day.