Sunday, September 19, 2010

Apple Cinnamon Muffins... hot out of the oven!

Nothing says fall like apples. Nothing speaks to me like apples cooking... It's my all-time favorite scent. Warm apples... cinnamon... brown sugar.... If I'd had enough apples I would have baked a pie... or an apple crisp... or cobbler. But I only had three. And truth be told they were almost past their prime. So I decided to cut them up, let them sit in a little brown sugar and cinnamon and toss them in to some muffin batter. The best part of these muffins was that the work was done at night. I simply took the batter and placed it in the refrigerator overnight. All I had to do this morning was scoop them out into muffin tins and bake them! These apple cinnamony delights were gobbled up in no time!


3 apples, peeled, cored and cut into bite sized pieces
1/2 cup, plus 1 tbs brown sugar
1/2 tsp cinnamon
2 tbs butter
1/3 cup canola oil
1 tsp baking powder
2 eggs
1 tsp vanilla
1/2 cup lowfat milk
2 1/2 cups of unbleached flour

Preheat oven to 375

In a medium sized bowl add cut up apples and 1 tbs of brown sugar and cinnamon, set aside.
In a large bowl add butter, oil and brown 1/2 cup brown sugar, mix well.
Add eggs, vanilla and mix well.
Add baking powder
Add alternating, 1/2 the flour, milk, 1/2 of the flour and combine well.
Fold in apples and all the cinnamon and brown sugar.
Cover bowl with plastic wrap overnight or scoop into muffin tins and bake for about 20 minutes.
If left in fridge over night, take out batter about 15 minutes prior to baking to bring to room temperature.

let cool before serving and enjoy!

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