INGREDIENTS

INSTRUCTIONS

MUFFIN INGREDIENTS
TOPPING INGREDIENTS
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.

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