November 30, 2009

Apple Pie Muffins

Here is another recipe. I made these for our Thursday morning "muffin day" breakfast. Most of the boys each ate two and asked for a third. One of the boys said they were "horrible" but then ate his anyway. I think he just wanted to say "horrible". The original recipe called for some other type of topping but I didn't like how it looked so I used my own crumb topping recipe which is actually for pies but is also good on muffins or quick breads. This makes a double batch (24) but they freeze well. I froze some to save for our next muffin breakfast day but they didn't last... we already got them back out of the freezer and now they are gone.

Apple Pie Muffins

1 1/2 cups firmly packed brown sugar
2/3 cup vegetable oil
1 egg
1 1/2 t. vanilla
2 1/2 cups all purpose flour
1 t. baking soda
1/4 t. salt
1 t. cinnamon
1 cup buttermilk
2 cups diced peeled firm tart apples (Granny smith)

1/3 cup brown sugar
1/4 cup flour
1/4 cup oats
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or margarine

Make topping first by putting the first five topping ingredients in a small bowl and cutting in the butter. Set that aside until you need it. In large bowl whisk together brown sugar, oil, egg, and vanilla until smooth. In a separate bowl, mix together flour, soda, and salt. Stir oil mix into flour mix alternately with buttermilk. Fold in apples, mixing just until combined. Spoon into greased muffin cups. Sprinkle topping over each muffin evenly. Bake at 350 for 25-30 minutes or until golden brown. Makes 24 muffins.

*If you don't have buttermilk put 1 T. lemon juice or vinegar in a measuring cup. Add milk to the 1 cup line and let sit for several minutes. Then use as you would buttermilk.

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