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.

Apple Spice Muffins

2/3 C vegetable oil

1 1/2 C flour

1/2 t baking soda

1/2 T Penzey’s Cake Spice

1 C sugar

2 eggs

1-2 Granny Smith apples, peeled, cored, and chopped into 1/2″ pieces

Preheat oven to 350 and line a muffin tin with paper liners. Set aside.

Sift together flour, baking soda, and cake spice. In a separate bowl combine sugar, vegetable oil, and eggs, mixing until combined and pale yellow in color. Slowly stir in flour mixture. Fold in chopped apples.

Fill prepared muffin cups 3/4 of the way up with muffin batter and bake for 20-25 minutes or until golden on top.

The amount of apple you add depends entirely upon personal preference and size of the fruit. I added two, and it was almost too much; if you want more muffin and less fruit, stick with one.