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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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These muffins do not brown; bake until toothpick comes out almost clean. Ingredients:
3 medium granny smith apples, peeled, cored, and diced |
1 cup sugar |
1/2 cup canola oil or 1/2 cup vegetable oil |
2 1/4 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon grated nutmeg |
1/2 cup milk |
1 large egg, beaten (at room temperature) |
Directions:
1. In a bowl, toss diced apples with sugar; pour the oil over the top; stir well; set aside at room temperature for 45 minutes.
2. Position rack in the center of oven; preheat oven to 400°.
3. Spray muffin pin indentations/rims with nonstick cooking spray.
4. In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg; set aside.
5. Using a wooden spoon, stir the milk and eggs into the apple mixture until smooth; stir in the flour mixture until moistened.
6. Fill muffin tins 3/4 full; bake 25 minutes or until the muffins have rounded, slightly cracked tops; pick inserted into the center should come out with just a few moist crumbs attached.
7. Set pan on a wire rack; cool for 10 minutes; gently rock the muffins back and forth to release them; cool muffins on rack 5 minutes; serve.
8. *Apple Cheddar Muffins: sprinkle each muffin with 1 tablespoon shredded Cheddar cheese before baking.
9. *Apple Cherry Muffins: stir 3/4 cup dried cherries into the diced apples before adding the sugar and oil; proceed as directed.
10. *Apple Cranberry Muffins: stir 3/4 cup chopped fresh cranberries into the diced apples before adding the sugar and the oil; proceed as directed.
11. *Apple Pecan Muffins: add 3/4 cup chopped pecans with the flour; proceed as directed.
12. *Apple Raisin Muffins: add 3/4 cup dark raisins into the diced apples before adding the sugar and the oil; proceed as directed.
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