INGREDIENTS

INSTRUCTIONS

The Cook & Kitchen Staff have one more recipe to offer you while  we're
on the subject of the Apple. The Fall harvest of this delicious  fruit
has been early, and plentiful. We hope your kitchen has  benefited from
the yield, as much as ours!  If you have at least two muffin tins
available, today's recipe is  readily prepared in about a half an hour.
Prepare this recipe tonight  after dinner, and you'll be able to send
the troops packing with a  nutritious muffin-based breakfast in the
morning.  Pre-heat oven to 425-F degrees and spray a large muffin tin
with  non-stick baking oil. Set muffin tin aside.  Sift flour, sugar,
baking powder, salt, and at least 1/2 teaspoon of  cinnamon together in
a large mixing bowl.  In a small mixing bowl, combine the beaten egg,
milk, and melted  butter. Add this mixture to the dry ingredients and
blend well. Fold  in the apples.  In another small mixing bowl or cup,
combine the sugar and cinnamon  topping for the muffins and set aside.
Drop muffin batter by tablespoonfuls into the prepared muffin tin,
filling each well about two-thirds full. Sprinkle each muffin with the
cinnamon-sugar topping and bake for 15 to 18 minutes, or until  golden.
Let the muffins cool in the tin for 5 to 10 minutes before  removing
them to a wire rack to complete cooling.  Store in an airtight
container, or wrap individual muffins in plastic  wrap. May store
refrigerated for up to a week, and may freeze for a  month.  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 12, 1998, converted by MM_Buster
v2.0l.

A Message from our Provider:

“Time: A longing in man for reuniting with God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 173
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 27.3mg
Sodium: 276.1mg
Potassium: 70.3mg
Carbohydrates: 29.4g
Fiber: <1g
Sugar: 12.6g
Protein: 3.4g