Name of Chef:  Liz Hughes
Age: 44
Family Members: Brian-Husband, Jake-Son, Eva -Daughter
Community of Residence:  Carmel Valley/Ashley Falls
Hobbies/Interests:  Writing, photography, cooking and blogging.
Favorite Local Activity:  Hiking
About the Recipe:  A classic recipe I discovered over 20 years ago when I worked at a gourmet food shop in Toronto, Canada.
About the Chef:  I am a stay at home mom but also work as a freelance writer, researcher, recipe developer and blogger. I am active in the PTA and volunteer for my kids’ sports leagues.

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½ cup brown sugar
6 Tbsp. all-purpose flour
¼ cup unsalted butter, melted
1 tsp. teaspoon ground cinnamon


1 ½ cups brown sugar
²∕3 cup canola oil
1 large egg
1 tsp. vanilla
2 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon (optional)
½ tsp. salt
1 cup buttermilk
2 cups diced apple

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1. Pre-heat oven to 350 degrees.
2. Grease and flour or line with paper cups or parchment paper, 12 cup muffin tin.
3. Make the topping:  Combine brown sugar, flour, melted butter and cinnamon in a small bowl and mix until crumbly. Set aside.
4. Make the batter: Combine the brown sugar, oil, egg and vanilla in a large bowl. Mix and set aside.
5. Sift together the flour, soda, salt and cinnamon. Blend the flour into the mixture, alternately with the buttermilk.
6. Add the diced apple.
7. Mix until just combined.
8. Spoon into prepared muffin tins and sprinkle generously with topping.
9. Bake for 30 minutes, until golden brown and the top springs back when touched.

*Makes 12 large muffins