Hot apple muffin
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Apples, red, medium, | |
| Dessert | ||
| 3 | tablespoons | Sugar |
| 2 | teaspoons | Cinnamon, ground |
| 2 | cups | Flour, all-purpose |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Baking powder |
| ¼ | cup | Sugar |
| 2 | Eggs | |
| ⅔ | cup | Milk |
| ¼ | cup | Butter, melted |
| 1 | cup | Apples, peeled, chopped, |
Directions
TOPPING
MUFFIN BATTER
Contributed to the echo by: Jean Hores Originally from: BETTER BAKING Hot Apple Muffins TOPPING: To prepare the topping, core and peel the apples, keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and cinnamon together and coat the apple rings. Reserve.
MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl beat the eggs, add the milk and melted butter. Stir the liquid very quickly into the flour mixture - do not beat and do not worry about lumps. Speed is essential. Fold in the chopped apples.
Fill 24 (5in.) greased muffins tins or paper cases, filled to one-third, and put one cinnamon apple ring on each muffin.
Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked.
Remove from tins and serve hot. Servings: 24