Again: my path towards learning how to bake goods in high altitude settings…
Another fundraising bake sale, and, this time, the theme is “FALL BAKE” [even though it’s Spring here!].
La Paz, Bolivia, can be a great example of how frustrating it might be for a rookie baker! In order to remain in good terms with my kitchen oven, ‘we’ decided to go for this ‘new & improved first-timer’ apple muffin mix, step-by-step: 😮
It yields between 12 and 15 muffins. The recipe has already been adapted to the altitude so I should have no problems with it, right? 😮
Again: my path towards learning how to bake goods in high altitude settings…
Another fundraising bake sale, and, this time, the theme is “FALL BAKE” [even though it’s Spring here!]. This week is all dedicated to my ‘adventures in the kitchen’… all the wonders of a mom of 3 little ones! 😮
La Paz, Bolivia, can be a great example of how frustrating it might be for a rookie baker! In order to remain in good terms with my kitchen oven, ‘we‘ decided to go for this ‘new & improved first-timer’ apple muffin mix, step-by-step: 😮 Following this post, I’ll share images from the actual bake sale, with all their goodies: caramel apple, pumpkin pies, pumpkin brownies, honey bread… hummm!
It yields between 12 and 15 muffins. The recipe has already been adapted to the altitude so I should have no problems with it, right? 😮
1/2 tsp baking soda
1/2 tsp salt
3 eggs
1 cup milk
1 1/2 cups chopped apples
For the topping:
1/3 cup brown sugar, packed
1 tbsp all purpose flour
1/8 tsp ground cinnamon
1 tbsp butter
In a medium bowl mix flour, baking powder, baking soda and salt.
In a large bowl beat butter, sugar and eggs until smooth. Mix in vanilla extract and milk.
Stir in the chopped apples and gradually mix in the flour mixture. Spoon into prepared muffins tins.
In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle evenly over muffin batter in tins.
Bake 20 minutes or until toothpick inserted in the middle of muffin comes out clean. Remove from oven and let cool 5 minutes before removing muffins from tins and letting cool completely on wire racks. At the end, it’s all about a great deal of
TLC! ♥
Curious about the results?
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Author: 3rdCultureChildren
Welcome! Here I am, 'releasing' my thoughts on traveling, parenting, raising TCKs, teaching, writing, working... and who knows what else! I’m a WIFE, 'geeky-stuff' SCIENTIST, TEACHER, AMATEUR photographer, MOM of 3, TRAVELER by choice and by marriage, and of course, a HOUSEHOLD QUEEN!!
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3rdculturechildren 
We live at about 8400 feet, and I increase the temp by 25 degrees. Seems to help, but you have to keep an eye on whatever you’re baking.
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Interesting.. I’m raising the temperature to almost 400F…. will try only 25 to see… thanks, Ruth! 😮
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Delicious I’m sure, do you put them in their paper cases after they are baked?
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It’s funny you asked, Gilly… You could do either way – bake them already inside (batter) the paper cup, or add it after it’s baked… I’ve noticed that, it I want them ‘brown all-around’, I’d rather do it directly onto the muffin pan, adding the paper after they cool down… so, when somebody’s eating the muffin, they’re got a nice color all around… The same could be replicated for the cupcakes… Thanks for your interest and for checking it out! Always good to get feedback! 😮
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These look pretty good. Always liked an apple and cinnamon combo. How is the recipe adjusted for high altitude?
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Add a couple more table spoons of all-purpouse flour, raise the temperature some 5 degrees, one extra Tb spoon of vegetable oil (or unsalted butter) and add a few minutes for the baking (no exact number!), just keeping an eye on the oven! 😮 Thank you for checking it, and offering your comments! 😮
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