Am I the only one who thought allspice was a mixture of spices similar to curry powder or pumpkin pie spice?
According to Wikipedia, it is “the dried unripe fruit of Pimenta dioica, a mid-canopy tree native to the Greater Antilles, southern Mexico and Central America, now cultivated in many warm parts of the world. The name “allspice” was coined as early as 1621 by the English who thought it combined the flavour of cinnamon, nutmeg and cloves”.
I feel better now. Looks like I wasn’t the only one.
My sister’s southern mother-in-law used to make her own applesauce. The way I remember it, there was plenty of sugar and a secret ingredient. Allspice. Much more memorable than plain cinnamon.
So I have been looking forward to making these muffins. The actual recipe itself is quite traditional. Pretty simple. Mix by hand. Doesn’t take much time. Don’t over mix. Light and spicy. Goes down easy. Way too easy.
If I make these again, I will make sure none of the topping gets close to the edge where it can melt and make lacey, raggedy edges on the muffins. I guess that’s why Dorie said to gently push the crumbly topping down into the batter.
Because of the aforementioned applesauce connection with allspice, I got the idea to serve them with apple butter. It was a perfect pairing.
If you want to give these a whirl, click over to http://www.grandmaskitchentable.typepad.com/ to get the recipe.