HOPATCONG, N.J. – Yom Kippur was the day we spent in temple reflecting on all the past year’s ups-and-downs. As we asked God to once again inscribe us in the book of life, we thanked God for good health and blessings that followed us in the past year.
We remembered those who had passed and let them know they are not forgotten. It is always a bittersweet time with which, I am sure, many can relate.
As the day of fasting and praying continued, the thoughts of breaking the fast with family and friends would bring a smile to our faces. My brother Morris and I would enjoy watching our mother, Celia, do her baking a few days ahead of Yom Kippur to prepare the “sweet treats” that would indicate the end of the old year and the beginning of a promising New Year. It was an open door as we lived just blocks from Temple Beth Israel in the Elmwood section of Providence. Of all her baked goods, the apple muffins, which were moist and full of flavor, were among our favorites.
To this day, I make those muffins every Yom Kippur! Friends who have had the pleasure of eating them often ask me to make them when they come for a visit or “just because.” Last year, the muffins won second place in a local baking contest.
As the holidays approach, I have this recipe on the top of my recipe pile. My mother’s apple muffins will once again be a part of our holiday tradition. I hope this recipe will make your “breaking the fast” a little tastier and sweeter.
Mom’s favorite apple muffins
¾ cup sugar
½ cup oil
1 cup flour
½ teaspoon cinnamon, plus extra for apples
2 teaspoons baking powder
3 apples ( I prefer to use
Red Delicious or Cortland, but any apple you like is fine!) peeled, cored and chopped into small pieces. Shake some cinnamon on top and toss the peeled and chopped apples to keep them from turning brown
Preheat oven to 350 degrees.
Hand-mix all ingredients; do not use a mixer! Beat eggs with sugar. Beat in oil.
Mix together flour, cinnamon and baking powder. Add flour mixture to the wet ingredients and blend well.
Stir in the apples. Grease a 12-muffin pan or put muffin cups in the pan
Fill each muffin cup to slightly more than ¾ full.
Bake 25 to 30 minutes or until golden brown and firm on top.
Remove from oven. Let cool on wire racks for ½-hour.
Makes 12 muffins.
Ida Bochner Brown (firstname.lastname@example.org), formerly of R.I., lives in Hopatcong, N.J.