Mmmm these smelled great when they were baking. And they tasted great when they were done.These are apple and cinnamon muffins, again from the Cookie and Biscuit Bible by Catherine Atkinson. (Recipe at the end of the post.)
These were my second attempt at making muffins (the first didn't go so well - more on that another time) and was pretty successful. A muffin is different than a cupcake in that it uses melted butter instead of solid, and often has whole wheat flour (though not always) and fruit and nut additions, which overall make for a denser cake.
These were pretty great, and they smelled amazing while in the oven - who needs Glade plug-ins anyway, just bake all day long! I doubled this recipe, as the original only makes 6, and for once I got all the ingredient amounts right - go me!
I used Granny Smith apples in these, since that's what I had in the house (yes, another recipe selected simply because I already had the ingredients - nothing like laziness to make a baker resourceful!) and I personally thought they were a little tart against the sweetness of the muffin, but others liked the contrast. Golden Delicious would be a sweeter alternative, or you could experiment with a mix of different types.
The recipe topping calls for crushed brown sugar cubes, which I didn't have, so I substituted regular brown sugar. I doubt it made much difference.
Tip of the Day: If you don't want to use paper liners when making muffins or cupcakes, don't forget to spray the pan(s) first - or else you'll end up having to eat them out of the tray!
Apple and Cinnamon Muffins:
1 beaten egg
3 tbsp sugar
1/2 cup milk
1/4 cup butter
1 1/4 cups flour
1 1/2 tsp baking powder
pinch of salt
1/2 tsp ground cinammon
two small apples chopped
topping: 12 crushed brown sugar cubes and 1 tsp ground cinnamon
Mix the egg, sugar, milk and butter in a bowl. Sift in flour, baking powder, salt and cinnamon. Add the apple and stir until just mixed.
Spoon into muffin tin and sprinkle topping on top.
Bake at 400 for 30 to 35 minutes.