| 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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