Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Flour; sifted |
| ¾ cup | Sugar |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| ¾ teaspoon | Salt |
| 2 teaspoons | Sugar |
| 1 \N | Egg |
| 1 \N | Egg yolk |
| ¾ cup | Buttermilk |
| ⅜ cup | Vegetable oil |
| 1½ cup | Apples, peeled; grated |
| ¼ teaspoon | Cinnamon |
*****TOPPING*****
Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. Preheat oven to 400°F. Generously butter a muffin tin and set aside. 2.
Resift the flour into a large mixing bowl with the sugar, baking powder, baking soda, and salt. Make a well in the center. 3. In a smaller mixing bowl, beat together the egg, egg yolk, buttermilk, and vegetable oil until well blended. Stir in the grated apples; pour the mixture into the well in the dry ingredients. 4. With a large wooden spoon, combine the ingredients just until thoroughly moistened (the mixture will still be lumpy; do not overmix). Spoon the batter into the muffins tins; they should be quite full. 5. TOPPING: Stir together the sugar and cinnamon; sprinkle this over the batter. 6.
Bake until the muffins have risen and are golden brown, about 25 mins. Turn out onto a wire rack and serve warm with sweet butter and apple cider jelly.
From: Dan Klepach