Sunday, September 13, 2015

Apple Muffins

When cooler weather arrives, the leaves begin to turn burnt orange and yellow and it begins to feel like Fall,  I think of baking with Apples. Here's a great Apple Muffin recipe. There are many other Apple recipes on my Blog.

Apple Muffins

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 C Muffin Tin brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. You could also use paper liners sprayed with a Baking spray, or Vegetable Cooking Spray. I prefer the fool proof method of Pan Release Mix.

2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp Cinnamon
1/4 tsp ground Ginger
3/4 C Brown Sugar
1 large Egg
2 TBS Butter, melted and cooled to room temperature.
2 TBS Vegetable Oil
1 tsp Vanilla
1 C Buttermilk
2 C Chopped Jonagold Apples (cored and peeled)

3 TBS Granulated Sugar
1/2 tsp Cinnamon

In a medium mixing bowl:
Baking Powder
Whisk well and set aside.

In a large mixing bowl:
Brown Sugar
Whisk well.
Vegetable Oil
Whisk well.
Gradually add Flour mixture alternating with Buttermilk. Use a Silicone Spatula or a Blending Fork.

Fold in Apples with a Spatula.
Divide batter evenly among the muffin cups, filling to the top.

In a small bowl:
Whisk well.
Sprinkle evenly over the batter. Use all of the Topping.
Bake 15 - 18 minutes.
A toothpick in the center should come out clean.

Remove pan to a rack for 10 minutes.
Remove the Muffins to a rack to cool completely.

Peace in the Kitchen!

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