"What's for Dinner Honey?"
Today we were going to give you a recipe for steak and stout pie with Stilton crust from Signe. A little bit Tudor-esque, no? Sounds like something that Henry VIII would have lopped off a few heads for.
But all this comfort food has us a bit too comforted, we may end up a drooly {and significantly larger} puddle on the floor if we are coddled much more.
That said, we're not interested in salads just yet- just something a little less...meaty. Lucky for me {and now you} Rosie Woodard showed up on my porch the day it snowed with Apple Walnut Muffins.
That's not unusual, Charlie and Rosie Woodard watch over my family. We {like many in Hingham} are the lucky benefactors of their care and kindness. They put into practice what most people just talk about: a commitment to community, to charity, historic preservation, faith, the search for knowledge, and to good stewardship of the earth.
They are role models, showing me what it means to live a life that is genuine, rich, thoughtful, and above all, principled.
And Rosie makes a mean muffin.
Apple Walnut Muffins- from Rosie Woodard*
4 cups diced, unpeeled, tart apples {like Granny Smith}
1 scant cup sugar
2 eggs, lightly beaten
1/2 cup oil
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup broken walnuts {do not chop fine, leave them in large pieces}
Preheat oven to 325 degrees. Grease muffin tins.
Mix apples and sugar in a bowl and set aside. Mix eggs, oil and vanilla in another bowl and stir to blend well. In a third bowl, put flour, baking soda, cinnamon and salt. Stir with a fork until blended.
Stir egg mixture into apple mixture. Sprinkle flour mixture over apple mixture and bland well {you'll do well to use your hands here} sprinkle the nuts and raisins and mix again until evenly distributed throughout the batter.
Turn into greased muffin tins. Bake for about 25 minutes or until a toothpick comes out clean.
*by way of Marion Cunningham, The Breakfast Book
