The best condiments in the fridge hooked up + had a baked good baby.
Jump to RecipeAs I type this, the sun is coming up in Topanga Canyon. The marine layer is floating on the hillsides beyond my perch. I’m simultaneously sipping on chai tea and lime water, and snacking on one of these Miso-Maple Apple Muffins. It’s divine.
I made the batch as part of my ritual kitchen cleanse before we tackle a road trip – it’s a rather involved process, if I’m honest, of using up everything in the fridge by either eating it, storing it, or making some kind of portable magic out of it so we can eat well in the van. There was a whole afternoon of making broth for pasta sauce on this round, then an evening of making the pasta sauce itself. A herby-lemony pistou, some homemade ricotta, a batch of my favorite Ride or Die Cookies (this time with macadamia nuts and chocolate) and a batch of these Miso-Maple Apple Muffins. They made the best use of the last drops of a jar of maple syrup, the lonely scoop of miso left in the jar, and a few backyard apples that I just couldn’t let go to waste. And for being “the leftovers,” I’m really stoked on them.
They’ve already been a wonderful treat to leave with friends as we drive, to take on rides as a snack in new spots where we haven’t yet found our pastry jams. And I know for a fact that this same recipe will be on repeat when I get home, potentially reincarnated as a quickbread (and maybe even studded with walnuts, if I have them on hand.)
Don’t let the flavor combination here intimidate you. Miso is a wonderful umami addition that balances the sweetness of the maple and apples in a lovely and unexpected way. Miso and maple might raise question marks for your tastebuds, but I promise, this recipe is worth the sweet, umami, sultry shot.
I’ll keep this week’s commentary short, but hope that this one fuels as many adventures for you as it has for us this week!
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