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posted: 4/2/2013 12:35 PM

Chamomile Apple Streusel Muffins

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  • Chamomile tea and vanilla add unique flavor to apple muffins.

      Chamomile tea and vanilla add unique flavor to apple muffins.
    Courtesy of Quirk Books

 

Streusel Topping

1/3 cup firmly packed light or dark brown sugar

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3 tablespoons all-purpose flour

2 teaspoons ground cinnamon

2 tablespoons butter, room temperature

Muffins

1 cups all-purpose flour

1/3 cup sugar

cup packed light or dark brown sugar

2 teaspoons baking powder

teaspoon salt

1 egg

cup chamomile tea (see note)

1 teaspoon pure vanilla extract

cup vegetable oil

1 apple (preferably green and large), grated

Heat oven to 375 degrees. Line a 12-cup muffin pan with pretty liners.

For the topping: In a medium bowl mix sugar, flour and cinnamon. With a folk, mash and mix in butter until the mixture is crumbly. Set aside.

For the muffins: In a big bowl, stir to combine flour, sugars, baking powder and salt.

In a separate bowl, mix egg, tea, vanilla and oil with a fork to break up the egg and homogenize the mixture a bit. Stir these liquids into the dry ingredients until just combined (don't overmix). Stir in grated apples.

Fill the muffin cups two-thirds full and generously sprinkle with streusel topping. Bake about 20 minutes or until the streusel is golden brown and a tester inserted in the center of a muffin comes out mostly clean. Let the pan of muffins cool on a wire rack for about 10 minutes if you can wait that long.

Serves 12.

Cook's notes: Chamomile is used in traditional medicine to soothe an upset stomach, so these muffins are particularly good on a post-party morning with a spot of tea and a good book or your morning paper.

To make chamomile tea: In a bowl or mug, pour 2 cups boiling water over 2 tablespoons chamomile flowers; cover and steep 5 minutes before drinking or straining and using in a recipe. Makes about 2 cups.

"Cooking with Flowers" by Miche Bacher (Quirk Books, 2013)

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