| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Muffins | 24 | Servings | |
INGREDIENTS
| 4 | Apples, red medium | |
| Dessert | ||
| 3 | T | Sugar |
| 2 | t | Cinnamon, ground |
| 2 | c | Flour, all-purpose |
| 1 | t | Salt |
| 1 | T | Baking powder |
| 1/4 | c | Sugar |
| 2 | Eggs | |
| 2/3 | c | Milk |
| 1/4 | c | Butter, melted |
| 1 | c | Apples, peeled chopped |
INSTRUCTIONS
Contributed to the echo by: Jean Hores Originally from: BETTER BAKING Hot Apple Muffins TOPPING: To prepare the topping, core and peel the apples, keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and cinnamon together and coat the apple rings. Reserve. MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl beat the eggs, add the milk and melted butter. Stir the liquid very quickly into the flour mixture - do not beat and do not worry about lumps. Speed is essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins or paper cases, filled to one-third, and put one cinnamon apple ring on each muffin. Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked. Remove from tins and serve hot. Servings: 24 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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