Yesterday I watched Fulci’s Zombi 2 for oh…the 500th time? But this time I watched it as a student (in my zombie class) and paid more attention to the cinematic elements and cultural context of the film. I also paid attention to the eye-splinter scene because it’s awesome. To go along with the viewing, we read a passage from Wade Davis’ The Serpent and the Rainbow. Specifically, the passage in which Davis watches the zombi poison being made. The part where they crush the dead girl’s skull and grind it into dust gave me a craving for skull-shaped baked goods. Inspired by Fulci’s classic, putrid, rotting zombie faces I thought green apples would be a fun addition. I pictured them poking out of the skulls like maggots. Well, that didn’t happen, and honestly, these muffins are so-so. I think I took it all too far in trying to make them low-fat as well. They taste remotely like apples, but more so like a plain muffin. Just the fact that plain muffins exist sends shivers down my spine. Not one to let a bad recipe get me down, I’ve decided to add “failures” to my categories. Now you can revel in my little disappointments at your convenience.
Should you want to make these muffins for your local voodoo priestess, I’ll give you the recipe now. I think a dab of tetrotoxin would really make these pop.
Don’t really poison people with muffins. That’s rude.
You will need:
- 1 & 1/2 cups all-purpose flour
- 3/4 cups + 2 Tbs sugar
- 1 & 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon grated orange zest
- 1/8 teaspoon ground nutmeg
- 1/2 cup butter or margarine
- 1/2 cup grated apple, whatever kind you like
- 4 oz low fat vanilla yogurt
- 1 large egg, beaten
- 1/2 teaspoon ground cinnamon
Heat oven to 350º F. Grease 3-inch muffin pan cups or line with paper liners. In large bowl, combine flour, 3/4 cup sugar, the baking powder, salt, orange zest, and nutmeg. With pastry blender or fork, cut in 6 Tbs butter until mixture is crumbly.
In medium bowl combine apple, yogurt, and egg; add to flour mixture, stirring until just combined. Spoon batter into prepared muffin cups and bake 20 to 25 minutes or until centers spring back when gently pressed.
Cool muffins in pan 5 minutes; remove from pan and cool until able to handle. Meanwhile, melt remaining butter. In small bowl, combine remaining 2 Tbs sugar and the cinnamon. To serve. brush tops of muffins with butter and roll top in cinnamon-sugar mixture.