| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | 1 stick butter room |
| temperature | ||
| 1/2 | c | Packed brown sugar |
| 3/4 | c | Granulated sugar |
| 2 | Eggs | |
| 2 1/4 | c | Buttermilk |
| 4 | c | Flour |
| 3 | T | Ground cinnamon |
| 1 | T | Baking soda |
| 1/2 | t | Salt |
| 2 | c | Peeled McIntosh apples |
| sliced in 1/2-inch | ||
| pieces | ||
| 2 to 3 medium | ||
| Additional brown sugar to | ||
| top muffins |
INSTRUCTIONS
Notes: The Loaf & Jug, Brookfield, WI. Milwaukee Journal Sentinel. With rubber spatula, cream butter and sugars by hand until fluffy. Add eggs and cream; beat until fluffy. Blend in buttermilk. Add flour, cinnamon, baking soda and salt. Mix until all lumps have dissolved; do not overmix. Add apples. (Batter will be thicker than typical muffin batter.) Preheat oven to 375 degrees. Coat muffin cups measuring 3 inches across top and 2 inches across bottom (jumbo size) with non-stick vegetable cooking spray. Spoon batter into muffin cups, filling to top. Top each muffin with brown sugar. Bake in preheated oven 20 to 25 minutes, or until done. Makes 12 muffins. Restaurant management sent the following recipe Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 5172
Calories From Fat: 1033
Total Fat: 117.4g
Cholesterol: 638.1mg
Sodium: 6992.4mg
Potassium: 2160.1mg
Carbohydrates: 922g
Fiber: 38g
Sugar: 348.1g
Protein: 114.8g