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• Apr 4, 2008 6:00 pm US/Eastern
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  Tony Tantillo: Fuji Apples

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Tony Tantillo: Fuji Apples

(CBS) Well this week's tip is going to be on Fuji apples.

In the Spring? Fuji apples? That's right. I like to do tips on apples in the Spring and throughout the whole year. Even though these apples have been in cold storage, picked in September and October, then put in these massive rooms and they suck out the oxygen and keep the apples at 36 – 38 degrees; that's called controlled atmosphere. They re-release the apples throughout the year, which is important why when you bring them home; store them in the refrigerator right away, otherwise at room temperature even though they'll look beautiful, they will get mealy, so this is what you want to do.

You want to make sure when you buy them they have this beautiful color all the way around. It's like a light red, dark pink with shades of green and yellow striped throughout.

When you bring them home, like I said before, in the refrigerator.

Now Fuji apples this time of year are fantastic. Also make sure when you buy them they're free from any shriveling whatsoever, and nice and firm.

If you've never had a Fuji apple this time of year because there are so many other things to enjoy, you've got to try them, and mix them with all the other apples.

There's a reason why cold storage works, and this is one of the reasons. By the way, Fuji apples with all the sugar shouldn't hold up as well, but they do in controlled atmosphere rooms.

Chunky Apple Molasses Muffins
Studded with apple bits, these moist and tender muffins also boast the goodness of molasses.
Makes 8 (3-inch) muffins

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 Fuji apple, peeled, cored, and finely chopped
1/2 cup milk
1/4 cup molasses
1/4 cup vegetable oil
1 large egg

1) Heat oven to 450 degrees F. Lightly grease eight 3-inch muffin pan cups. In large bowl, combine flour, sugar, baking powder, cinnamon, and salt. Add apple and stir to distribute evenly.

2) In small bowl, beat together milk, molasses, oil, and egg. Stir into dry ingredients and mix just until blended. Fill muffin pan cups with batter. Bake 5 minutes then reduce heat to 350 degrees F. and bake 12 to 15 minutes longer or until centers of muffins spring back when gently

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