| 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 |
tb |
Ground cinnamon |
| 1 |
tb |
Baking soda |
| 1/2 |
ts |
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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