| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins |
24 |
Servings |
INGREDIENTS
| 4 |
|
Apples, red, medium, |
|
|
Dessert |
| 3 |
tb |
Sugar |
| 2 |
ts |
Cinnamon, ground |
| 2 |
c |
Flour, all-purpose |
| 1 |
ts |
Salt |
| 1 |
tb |
Baking powder |
| 1/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 2/3 |
c |
Milk |
| 1/4 |
c |
Butter, melted |
| 1 |
c |
Apples, peeled, chopped, |
INSTRUCTIONS
TOPPING
MUFFIN BATTER
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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