Apple Spice Muffins
A couple weeks ago, I made the apple spice bundt cake off Martha Stewart’s website, and it was delicious. Spicy, fruity, tender and moist. It also fell apart the moment I took it out of the pan (I probably didn’t let it sit long enough, honestly), so this weekend I decided to modify it to something a bit more foolproof.
Also, I live alone and I don’t need to eat a 12 cup bundt pan’s worth of cake. I like my jeans to continue to fit, thanks.
Muffins were the natural vehicle – they’re portable, work for breakfast or dessert and can be shared more easily than a large cake, especially when you rely on public transit, as I do. However, a 12-cup bundt probably would make at least 24 muffins, far more than I needed, so I also halved the recipe and make one or two other changes – such as omitting the vanilla in order to keep it more muffin-like rather than cupcake-like, and leaving out the salt, which wasn’t really necessary.