| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Apples, Desserts, Fruit |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter, at room |
|
|
temperature |
| 2 |
|
Granny Smith apples, peeled |
|
|
cored and thinly sliced |
| 1/3 |
c |
Brown sugar |
| 1/3 |
c |
Sugar |
| 1 |
|
Egg |
| 1/4 |
c |
Plus 2 tablespoons boiling |
|
|
water |
| 1/4 |
c |
2 tablespoons molasses |
| 1 1/4 |
c |
All-purpose flour |
| 1 |
t |
Baking soda |
| 1/2 |
t |
Salt |
| 1 |
t |
Ground ginger |
| 1/2 |
t |
Ground cinnamon |
|
|
Vanilla Ice cream or creme |
|
|
fraiche |
INSTRUCTIONS
Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt
1/4 cup of butter in a medium heat. Add the apples and saute until
soft, about 5 minutes. Add the brown sugar and stir until melted.
Divide the mixture among the muffin cups and et aside. 2.Cream the
remaining 1/4 cup butter with the sugar. Mix in the egg. Slowly mix in
the boiling water and then the molasses. Sift the dry ingredients
together and then stir them into the batter. 3. Divide the batter
among the muffin cups. Bake until the top springs back when touched,
about 25 minutes. 4. Using a serrated knife, cut off just enough of
the top of the cakes to make them level. Turn the cakes out of the
tin. Immediately place on plates with a scoop of ice cream or a dollop
of creme fraiche and serve. Recipe by: Mollie O'Neill - New York
Timed - October 1, 1995 Posted to MC-Recipe Digest V1 #773 by Nan
<nbdunn@bigfoot.com> on Sep 6, 1997
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