| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
18 |
Servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 1 |
c |
Sugar |
| 1/4 |
c |
Margarine or butter melted |
| 1 1/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
ct |
(8-oz) sour cream |
| 1 |
c |
Finely chopped unpeeled apples |
| 1 |
ts |
Baking powder |
| 1/4 |
c |
Sugar |
| 3 |
tb |
All purpose flour |
| 1/4 |
ts |
Ground cinnamon |
| 3 |
tb |
Margarine or butter |
INSTRUCTIONS
TOPPING
From: "Ms. Martin" <kmart1@POP.UKY.EDU>
Date: Tue, 2 Jul 1996 11:44:58 -0400
1. Preheat oven to 400 degrees. Grease 18 muffin cups or line with paper.
2. In a large bowl, stir together the flour, sugar, cinnamon, baking soda,
and salt.
3. In a small mixing bowl, beat the eggs. Stir in the sour cream and the
melted butter. Add the egg mixture to the flour misture along with the
chopped apples. Stir just until moistened.
4. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
5. Then in a small bowl, stir together the sugar, flour and cinnamon for
the topping. Using a pastry cutter, or fork, cut in the 2 tbsp of margarine
or butter until the mixture resembles coarse crumbs. Sprinkle a portion of
the topping on each muffin.
6. Bake the muffins for 20 to 25 minutes or until the tops are golden
brown.
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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