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Sometimes stress can be a good thing. Your thinking What? Yes, you read that right, sometimes stress, at least for me, can create a great recipe. I admit I had a case of PMS, and bought an apple pie, well was it was on sale at the store, and NEVER shop hungry and PMS is all I will say. Anyway, I had a small sliver and then, I had a whole pie. “What am I supposed to do with this?” I thought. I could take to work, but, I really didn’t feel like it.
There is a farmer’s market here in Cleveland I like to go to. There is a pie maker in this market, one year he made pie muffins, he explained he would put all the pies that didn’t sell into a muffin batter. It was ok, but you never knew what the flavor was.
I was thinking about that when I decided to do this, I got one pie, I bet it would work with just one pie, not a variety like he does. So I went about creating my own pie muffins, with the left over apple pie. I did a basic muffin added it, baked them and then took them to work. People loved them. The idea I was told was genius.
- 1 cup butter (room temp)
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 cup buttermilk
- 1 baked fruit pie
- In a large bowl with an electric mixer, beat butter, sugar, baking powder and salt until pale and fluffy.Beat in eggs.
- Gently stir (fold) flour in alternately with buttermilk, and the crumbles pie beginning and ending with flour until well blended. If you do not have buttermilk, add 1 tablespoon of vinegar to milk and let sit for 5 minutes, this make buttermilk for you.
- Heat the oven to 375F, place the batter into a greased muffin tin or you can use paper liners if you like.
- Bake 17-20 minutes, until a tooth pick comes out clean.
- Take them out the oven, let them cool and then ENJOY!
Amount Per Serving: Calories: 620